Healthy Vegan - One Pot Curried Red Chard, Butternut Squash, Chestnut Mushroom with White Beans

April weather has been teasing us - a peek of sunshine, followed rather quickly by a burst of rain - I know its not called 'April Showers' for nothing.  The point is, its still not very warm and we are still tucking into autumnal coloured food.  In fact, let me forewarn you in advance, this week my blog will feature food that is mostly orange in colour.   

Here is my One Pot Curried Butternut Squash, Red Chard, Chestnut Mushrooms and White Beans.  Food that glows and food that warms the belly.

I really dislike using the word 'curried', as its used so lazily these days, but this One Pot Butternut Squash, Red Chard, Chestnut Mushrooms and White Beans recipe is actually curried.  The recipe is also inspired and adapted from Anjum Anand.  It was surprisingly quite good.  

The original recipe has cobblers on top which are a sort of scone, but I had some puff pastry in the fridge and to make evening meal a little easy, I cut them into pieces and baked them in the oven according to instructions until it was puffed up and served them with the Curried Butternut Squash, Red Chard, Chestnut Mushrooms and White Beans.  Its not necessary, you could even just serve it with crusty bread, or even Basmati rice.  It's up to you. 

Curried Butternut Squash, Red Chard, Chestnut Mushrooms and White Beans
Serve 4
Ingredients
1 butternut squash, peeled and chopped into bite size pieces
2 tablespoons olive oil
2 medium onions, finely sliced
knob of fresh ginger, peeled and grated
4 garlic cloves, crushed
1/2 teaspoons turmeric
1/2 teaspoon chili powder
2 teaspoons ground coriander
1 teaspoon garam masala
2 tablespoons tomato paste
Salt to taste
200grams chestnut mushrooms, sliced in half
100grams red chard (or spinach), shredded
1 x 400grams cooked white beans, drained and rinsed
4 - 6 tablespoons double cream, thick part of coconut milk or vegan alternative

Method
In a wide pan, heat the oil and saute the onions until soft, then stir in the ginger and garlic and cook for a few minutes, before stirring in the spices.
Saute then stir in the butternut squash and sweat for a few minutes, before stirring in the tomato paste.
Pour in 200ml water, bring to the boil then reduce heat and cook until the squash is beginning to soften but still has some bite. 
Stir in the mushrooms and the chard and cook for a few minutes until the chard begins to wilt.
Stir in the white beans and the double cream until combined.
Turn off heat. 
Serve.
Adapted from Anjum Anand Indian Vegetarian Feast