Butternut Curried Red Beans and Greens

This substantial and flavorful meal contains winter squash, red beans, and greens. The antioxidant  power of turmeric and ginger along with coconut milk makes this dish  extraordinary 

Makes: 6 or 7 substantial servings
Prep and Cook time: 45 minutes

Make it simple. Dice your onion and other vegies prior to cooking. Pre-measure all of the dry spices and put them together in a separate little bowl. Pre- measure your beans and greens; and open the coconut milk and canned tomatoes. When you have completed this you’re more than halfway thru preparing this meal!
Make an intact whole grain accompaniment in your pressure.

  1. ¼ cup water- and more, if necessary while cooking
  2. 1 medium yellow onion- ¼” to ½ “ diced
  3. 5 cloves garlic- minced, or 2 ½ tsp pre-minced
  4. 3 Tbsp of fresh minced ginger-  or 2 tsp ground dry ginger
  5. 2 ½ tsp curry powder
  6. ½ tsp cumin
  7. ½ tsp turmeric
  8. ¼ tsp ground Fenugreek (optional)
  9. 1 ½ tsp Bragg’s Sprinkles (or use ½ tsp dry Rosemary, or 1tsp finely chopped fresh Rosemary from the garden)
  10. ¼ tsp ground black pepper (about 10- 12 grinder turns)
  11. 1 tsp ground coriander
  12. 1 tsp chipotle pepper (or ¾ tsp red pepper flakes) [Optional amount]
  13. 4 cups butternut squash- ½ inch diced [18 oz or 1 medium to large squash]
  14. 1 ½ cup asparagus- chopped into 1” pieces.
  15. 2 cups cooked kidney beans (or 1 15oz can- rinsed)
  16. 1 14 oz can of diced tomatoes- or fire roasted crushed tomatoes
  17. 1 15oz can light coconut milk
  18. 1/3rd  cup water
  19. 2cups chopped kale- large stems removed
  20. ½ large red bell pepper- sliced in strips
  21. 2 tsp low sodium soy sauce (or ½ tsp salt or Morton’s Light Salt)
  22. 5 cups lightly chopped spinach- or “spring mix”
  23. 6 cups cooked whole intact grain (wheatberries, farro, quinoa, or brown rice)- Optional at serving
  1. Heat a large Wok or pot over medium-high heat. and then place ¼ cup water into it.
  2. Add onions to sauté 1 to 2 minutes to soften them; and then add the garlic and ginger and continue sauté for another minute . You may add a splash of water at any time to keep vegies from sticking.
  3. Add all of the dry seasonings (4-11) and stir to coat the onions; then immediately add the butternut squash, asparagus, tomatoes, kidney beans, coconut milk, 1/3 cup water, and low sodium soy sauce
  4. Cover and bring to a boil. Reduce heat to simmer for 10 minutes stirring periodically. You may add water at any time for desired consistency if necessary. You want this dish thick but very moist.
  5. Stir in the chopped kale and red bell pepper; and simmer for additional 10 minutes or until the squash is fork tender.
  6. Stir in the spinach (or spring mix) and then turn off the heat. The spinach (or spring mix if using) will wilt to 1/3 the volume in about 1 minute)

Serving Suggestions:

  1. Plate the curry into bowls with your grain next to it in the bowl or on the side if preferred.
  2. Sprinkle crushed or whole peanuts on top. See Substitutions below

Substitutions:

Kale, Asparagus, and Spinach Substitutes: Instead of these you may add 4 cups of any or all of these: cut up broccoli florets, chopped collard greens, chopped brussels sprouts, and/or red cabbage

Peanuts: Any tree nuts like pistachios or walnuts will do nicely. Roasted soybeans or roasted edamame are wonderful substitutions as well.

Spinach: Spring Mix, beet greens, or any quick wilting green leafy will work nicely.

Minced Fresh Ginger:

We place large pieces of ginger in the freezer. When needed just just take out a piece, grate whst you need and replace it in the freeze.