Go Back

Butternut squash and black bean dopiaza

Prep Time1 hr
Total Time1 hr
Course: Main meal
Author: Becca Heyes


  • 1 large butternut squash peeled and diced
  • 2 tbsp oil divided
  • Salt
  • Black pepper
  • 1 onion diced
  • 2 sticks celery sliced
  • 2 cloves garlic minced
  • piece Small of ginger thumbnail-sized, minced
  • 1/2 medium sweet potato ~250g
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 2/3 tsp madras powder
  • 1 tsp chilli flakes
  • 1/2 tsp onion seeds
  • 2/3 tsp black pepper
  • 1/2 tsp turmeric
  • 1 tsp tomato puree
  • 400 ml tin coconut milk ~1 1/2 cups
  • 10 cherry tomatoes halved
  • 250 ml water ~1 cup
  • 450 g cooked black beans ~3 cups
  • Small handful fresh spinach
  • Small bunch fresh coriander cilantro, chopped


  • Toss the diced butternut squash in about 1tbsp of oil with some salt and pepper, and spread it out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, until soft and slightly crispy.
  • Heat the remaining 1tbsp of oil in a large pan or wok, and add the diced onion, celery, garlic, ginger and sweet potato. Cook over a medium-low heat for around 10 minutes, stirring regularly, until the vegetables are soft.
  • Turn the heat down to low, add the spices (ground cumin to turmeric) to the pan, and cook for a couple more minutes, stirring constantly, to toast the spices. Then add the tomato puree, coconut milk, halved cherry tomatoes, and water. Bring to a simmer, and cook for 10-15 minutes, until the tomatoes have begun to break down, and all the other vegetables are soft.
  • Carefully transfer the sauce to a blender, and blitz until smooth. Return to the pan, and add the cooked black beans and roasted butternut squash.
  • When you're ready to serve, stir through the fresh spinach and chopped coriander - the heat of the sauce will wilt the spinach. Serve with rice or naan bread.