Butterbean & Butternut Squash Biriyani

I’m getting the hang of this vegan/vegetarian lark now, and really enjoying it! I made this curry for dinner last weekend, and have called it Butterbean & Butternut Squash Biriyani…I hope you enjoy it as much as we did!

Butterbean & Butternut Squash Biriyani #Vegan #Vegetarian #Detox

Butterbean & Butternut Squash Biriyani
Cook time: 
Total time: 
Serves: 4
  • small butternut squash, peeled and cut into small chunks
  • 1 x 400g can butterbeans
  • 1 x 400g can chopped tomatoes
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • handful frozen peas
  • 100g rice
  • 1 vegetable stock cube
  • 1 tsp cumin seeds
  • 2 tsp ground cumin
  • 1 tsp ground corriander
  • water
  • olive oil
  1. Heat some olive oil in a saucepan and gently fry the onion, garlic together with the spices for about 4-5 minutes.
  2. Add the butternut squash, butterbeans, chopped tomatoes, and rice.
  3. Crumble in the stock cube and then, fill up the empty tomato can with water and pour over.
  4. Bring to the boil and then simmer for 10-15 minutes until the sqaush is soft.
  5. Remove from the heat and stir in the peas. Cover with a lid and leave to stand for 7 minutes.
  6. Serve and enjoy!