#plantnom – recipes for the plant curious
Its winter Its comfort Food so this one definitely needs to be on the weekly menu ! Butter Beans are a great additional and give it a lovely creamy texture – add in whatever veggies you like.
What you need :
Large Butternut Squash – chopped into small squares
3 leeks – sliced
1 Red pepper – diced
200g Mushrooms – sliced or Button mushrooms – halved
Good handful of Spinach
400g tin of butter beans
1 tin of coconut milk or if want extra sauce add in additional half a tin
Coconut oil or olive oil
Options – can add coriander or parsley , for an extra kick add a couple of tablespoons of red thai curry paste or ½ teaspoon of chilli flakes
What to do :
- Add the oil to a large frying pan, heat and add the onions, leeks and peppers – cook on gentle heat to soften them – not brown
- Stir in the thai paste and cook gently for 1 minute if using
- Add the squash and cook for further 5 mins, then add the coconut milk, mushrooms and simmer gently for around 15 mins until squash cooked but not mushy.
- Add the butter beans and cook for further 5 mins. Finally add the spinach and allow to wilt, take off the heat and stir in herbs if using.