Mushroom bean curry with butternut squash recipe


  • Yield: 2 Servings


  • 1 butternut squash, cut in half
  • 2 tablespoons walnut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 cup mushrooms, sliced
  • ¼ cup vegetable broth
  • 1 teaspoon chia seeds
  • 1 teaspoon madras curry powder
  • 1 pinch cayenne
  • ¼ teaspoon turmeric
  • 1 cup kidney beans, puréed
  • ½ cup kale, shredded
  • Sea salt to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup vegan breadcrumbs
  • 2 tablespoons kale, shredded, for garnish
How to Make It
  1. Preheat oven to 350°.
  2. Place the squash halves on a baking sheet sprayed with non-stick olive oil and bake for 15 minutes.
  3. When slightly cooled, hollow out the squash halves. Chop the removed squash into 1-inch squares and set aside.
  4. Heat the oil in a large skillet and sauté the onion, garlic, and celery until the onion is translucent.
  5. Add mushrooms and sauté until lightly brown.
  6. Add vegetable broth, chia seeds, curry, cayenne, turmeric, kidney bean purée, shredded kale, squash squares, salt, and pepper and sauté for about 5 minutes.
  7. Fill both squash halves with the mixture and top with breadcrumbs.
  8. Put back in the oven and bake for 15 more minutes until breadcrumbs are golden brown. Garnish with shredded kale.

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