Butternut & Butterbean Curry with Mint & Cumin Oil

Quick and Easy curry with a few fresh ingredients and some store-cupboard staples.

The addition of the yogurt and mint oil make it the kind of dish perfect for dipping bread in.

You can use any bean here and any root veggie like sweet potato, bearing in mind that it will cook a lot quicker.

Butternut & Butterbean Curry with Mint & Cumin Oil

Quick & Easy family friendly curry full of flavour and packed with fibre!
Prep Time 15 minutes
Cook Time 30 minutes
Diet Gluten-free, High Plant-protein, High-fibre, Vegan
Servings 4 people


  • 4 tablespoons oil of choice
  • 1 large onion finely diced
  • 500 g butternut squash peeled and diced in chunks
  • 4 garlic cloves minced
  • 1 x 400g chopped tomatoes
  • 1 x 400g cherry tomatoes
  • 2 x 400g cans butter beans drained
  • bunch coriander leaves picked, finely chopped
  • a few generous tablespoons of greek yogurt of choice to serve opt
  • salt & pepper

Spice Mix

  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon chilli flakes

Mint Oil

  • 2 tablespoons oil
  • pinch of cumin seeds
  • 2 tablespoons very finely chopped mint leaves


  • Heat oil in a medium saucepan with a lid on a high heat, add the onions, turn down the heat, and cook, covered until the onions are super soft and translucent, stirring occasionally.
  • Add the garlic and spices and cook until fragrant, about 2 minutes.
  • Add the butternut and swirl around in the pot so the butternut is covered with onions and the spices, adding a little bit of oil if the mixture seems very dry.
  • Add the two cans of tomatoes, swirling each can with a bit of water to make sure you get all the tomato sauce out. Finally add the 1/4 cup of hot water and two very generous pinches of salt.
  • Gently simmer for about 20/25minutes or until the butternut is soft but still holding its shape. You don’t want the butternut to start falling apart when you stir the mixture towards the end. To test if the butternut is done, simply remove a piece, cut and taste.
  • Meanwhile while the butternut is cooking lets make the mint oil. Gently heat the oil in a small frying pan, add the cumin seeds and fry until the seed begin to colour (gently though) now add the mint leaves and remove from the heat and set aside.
  • Once the butternut is ready, add the beans and most of the coriander, reserving a bit to sprinkle on later, stir and season generously.
  • When ready to serve, sprinkle the remainder of the coriander, dollop with generous tablespoons of the yogurt and drizzle with the mint oil. Alternatively, serve with the oil and yogurt on the side.
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