Lockdown, Recipe, Uncategorised

Lockdown – squash, pepper and bean curry recipe


Takes 30 mins + prep; serves 4



  • 1 red onion, diced
  • Olive oil
  • 25g fresh ginger, chopped (or 1/2 tsp ground)
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp smoked paprika
  • 1 tsp chilli powder
  • 1 X 400g tin chopped tomatoes
  • 1 red pepper, cored and cut into chunks
  • 600g squash, peeled and diced (can swap this for same weight of courgette, aubergine, other coloured peppers etc)
  • 1 X 400g tin black beans, rinsed and drained (or other beans, or chickpeas)
  • 150ml stock
  • couple of large handfuls of spinach (opt)


  1. Heat the oil in a large pan and saute the onion for 2 mins
  2. Add the garlic, ginger, spices and tomato puree, and saute for 1 min
  3. Add chopped tomatoes, stock and other veg, simmer for 20 mins
  4. Add the beans, simmer for 5 mins
  5. Add the spinach, if using, and wilt

Serve with rice or naan bread