Curried Squash & Mung Bean Dopiaza

1. Cook 250g mung beans according to packet instructions

2. Preheat the oven to 190C. Chop the butternut squash, toss in 1 tbsp cooking oil and spread in an even layer on a baking tray. Roast for 15-25m until tender, stirring occasionally.

3. Meanwhile, dice one onion and thinly slice the other. Set aside in separate bowls.

4. In a large saucepan, heat another 1 tbsp cooking oil over a medium-low heat until shimmering. To caramelise the sliced onion, add to the saucepan and cook for 7-8m until golden brown. Remove from the pan and set aside.

5. Add the diced onion to the pan and cook for 2-3m until softened. Add 2 cloves garlic and 1 tsp grated ginger and cook another 2m. Stir in and cook for 1m:

   • 1½ tsp cumin
   • 1 tsp ground coriander
   • 2¼ tsp garam masala
   • 1 tsp crushed dried chillies
   • ½ tsp turmeric

6. Pour in:

   • 60g passata
   • 400ml coconut milk
   • 1 tin plum tomatoes
   • 240ml veg stock

7. Bring to the boil then reduce to a simmer and cook for 5m, or until the ingredients are incorporated and the tomatoes are tender. Remove from the heat and leave to cool.

8. Pour the tomato mixture into a blender and purée until smooth. Transfer back to the pan and warm over a medium-low heat. Add the roasted squash and mung beans. Simmer for 15m, covered, or until the sauce thickens slightly.

9. Stir in the caramelised sliced onions. Garnish with the chopped coriander and serve immediately.

From Power Pulses