A delicious curry with sweet butternut squash, beans and hearty potatoes spiked with some zingy Caribbean heat. This could easily be a one pot wonder or served with rice or a side salad.
Potatoes are often given a hard time in the healthy living world, mainly because of the fear of the buzz word ‘carbs’ and the faddy diets that forbid you to let them pass your lips. They used to be such a staple in British cooking and I think is rather unfair that they’ve been given such a bad reputation and become neglected.
Sales of fresh potatoes are at an all-time low in the UK and this trend is set to continue. This is a real shame. Potatoes are extremely versatile, there are so many ways to cook them to make them more exciting and they lend themselves easily to so many dishes. I’ve partnered up with who are aiming to raise the profile of potatoes in the UK as part of their ‘Potatoes: More Than a Bit on the Side’ campaign.
- 1 red onion
- Thumb size piece of ginger , grated
- 1 clove of garlic , minced
- 2 cups diced butternut squash
- 3 cups diced maris piper potatoes
- 3 roasted red peppers , sliced
- 400 g black beans
- 400 g tinned tomatoes
- 100 ml vegetable stock
- 3 tbsp jerk paste
- 2 tbsp honey or maple syrup
- juice of 1 lime
- 3 sprigs of fresh thyme
- Bunch of fresh coriander to garnish , chopped
Dice the red onion and cook for 5 minutes in a little oil in a deep saucepan. Add in the grated ginger and minced garlic and cook for a further 2 minutes.
Add the butternut squash, potatoes and the jerk paste and thyme to the pan. Cook for another few minutes until the paste becomes aromatic.
Pour in the vegetable stock, tomatoes, honey, lime juice and bring to a simmer. Leave to cook on a medium heat for 20-25 minutes.
Stir in the black beans and roasted red peppers and cook for a further 5 minutes.
Before serving stir through the chopped coriander for freshness.
A curry is a brilliant way to get more veggies into your diet and this one isn’t going to let you down on that front. Packed full of butternut squash and roasted red peppers the potatoes give this flavoursome curry a bigger nutritional boost. Not only are they are a fabulous source of fibre and potassium they’re also gluten-free and naturally fat-free. They add a healthy bulk to meals without any added nasties, additives or saturated fat.
I normally eat this straight from the saucepan with nothing else because it’s a very hearty curry. However, it would be great paired with rice and a mango salsa which would work well with those beautiful jerk spices.
Do you eat potatoes? If not, why? What are your favourite ways to use and cook with them?
*This recipe was commissioned by Love Potatoes, but all opinions are my own.