Vegan butternut squash curry recipe with red kidney beans is a super easy one pot vegan/vegetarian butternut squash curry recipe which you can easily make as a one pot dish for vegan/vegetarian lunch or dinner.
This vegan butternut squash curry is slightly sweet from the squash, little spicy from the spices we use, high in protein from the rajma/red kidney beans and its easy to make, delicious as well as healthy!
This curry using fresh butternut squash also makes a very yummy and easy curry for fall season when butternut squash is abundant.
This vegan butternut squash curry goes great with rice(both white rice and brown rice) and also you can enjoy it as a side dish for flatbreads like chapathi.
How To Prepare This Vegan Butternut Squash Curry With Red Kidney Beans?
I bought diced butternut squash from the store so I had to just use the slices which made things so easy for me. If you fresh butternut squash, you can peel, remove the seeds and dice them evenly to use for this recipe.
If you find it hard to peel and cut a butternut squash, you can bake them in advance and then cut them easily which can be used for recipes.
You can see here a detailed post on how to cut the butternut squash easily by baking or roasting the squash in advance.
If you are using already roasted squash, slightly adjust the cooking time by cooking the kidney beans first and then cooking the squash for few more minutes, instead of cooking them together.
Once you have the butternut squash diced and ready, you can start preparing the red kidney beans to make the dish by soaking the dry beans in water.
If you are using canned kidney beans, you can skip this step of soaking the beans in water.
I used dry red kidney beans, which I soaked overnight (you have to soak the dry kidney beans at least 6 to 8 hours) and used it to prepare the curry the next day.
So once you have your soaked beans and diced squash, which you can do in advance, (or use canned beans and already diced squash from store to make things more easier) you can easily make this vegan butternut squash curry using a pressure cooker or instant pot.
Red kidney beans is very high in protein and makes a very rich source of natural plant based protein and other nutrients especially for those following vegan and vegetarian diets.
However make sure to use cooked red kidney beans in recipes as the raw kidney beans is slightly toxic.
Red kidney beans curry for rice, known as rajma curry (recipe here) is very popular in India, which makes a very simple and delicious red kidney bean curry for rice.
So here is how I made this easy, yummy and vegan butternut squash curry following this easy one pot vegan butternut squash curry recipe with red kidney beans.
Vegan Butternut Squash Red Kidney Beans Curry Recipe Below
Vegan Butternut Squash Curry Recipe With Kidney Beans
- 2 cups butternut squash diced
- 2 cups dry red kidney beans
- 4 medium sized tomatoes medium sized
- 1 large onion
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons garam masala powder
- 1 tablespoon sugar
- salt as needed
- 6 cups water plus more water for soaking the beans
- 2 tablespoons oil
- 2 bay leaves
- 2 tablespoons ginger garlic paste
- Wash the dried red kidney beans and soak in enough water for about 6 to 8 hours or overnight for best results.
- After 6 to 8 hours of soaking, drain the water used for soaking the beans, and lightly rinse the beans again, keep aside.
- Peel and slice the onion, keep aside.
- Heat oil in a large sized pressure cooker (I used 6 quart pressure cooker) and lightly fry the bay leaves.
- Add the chopped onion to the cooker and saute lightly for 2 minutes.
- Meanwhile puree the tomatoes in a blender with 4 cups of water until smooth.
- Add the pureed tomatoes to the pressure cooker and stir well the ingredients.
- Add the soaked red kidney beans and ginger garlic paste to the pressure cooker and mix the contents well, saute for another 2 minutes.
- Add the salt, turmeric powder, red chili powder and garam masala powder to the pressure cooker, stir everything well and saute for another 2 more minutes.
- Add the butternut squash, sugar and remaining 2 cups of water and mix everything well.
- Close the pressure cooker with the lid and safety valve and cook in medium heat for about 12 to 14 minutes after the steam comes or about 4 whistles.
- After 12 to 14 minutes of cooking in medium heat, switch off the stove and wait for the pressure cooker to cool down.
- Once the cooker is cooled enough, open the cooker and see if the kidney beans is cooked and soft and the gravy is nicely blended with the squash and spices. Serve the delicious butternut squash curry with rice, quinoa etc or with any flatbreads as you like.
Hope you found this post on vegan butternut squash curry with red kidney beans helpful!