Butter Bean and Root Veg Curry

At least 2 servings…

200g butter beans
I onion
A little coconut oil, or olive oil
A thumb nail size of ginger root, chopped, and/or 1 clove of garlic, crushed or finely chopped
1 teaspoon cumin seeds & 1/2 tsp ground turmeric
½ tsp of chilli flakes
1 large tin of organic chopped tomatoes
1 tablespoon of tomato puree
2-3 bay leaves
1 large courgette, chopped into cubes
1 large carrot, thickly sliced
I whole fennel bulb, cut in half and then sliced, flat-side down
Approx 200g of butternut squash, peeled and cubed

If you are using dried beans, soak the butterbeans over night, rinse and boil for 1 ½ hours until soft. Drain, and rinse the beans. If you are using canned, just drain and wash the beans. Chop the onion and fry in the oil over a medium heat, until soft. Add the ginger and/or garlic and fry gently for another minute. Add the spices, and continue to “stir and fry” for another minute or two before adding the tinned tomatoes, and a good tablespoon of tomato puree. Simmer for a while and then add the sliced fennel and carrot and the cubed squash. Add enough water, to cover the veggies. Add the bay leaves and a little sea salt if desired. Simmer until the veg are nearly cooked, and then add the butterbeans and sliced courgette. Cook for another few minutes, until the courgette is softened, cover and serve when required into a deep soup bowl. I find a simple green salad is perfect with this dish.

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