Butternut squash, butterbean & mushroom cobbler

Name: Butternut squash cobbler recipe
Prep time: 15 mins
Cook time: 55 mins
Yield: 5-6
Ingredients: 400g squash (butternut, hubbard or acorn); 4 tbsp vegetable oil; 1 onion, chopped; 20g root ginger, peeled weight, grated; 3 large garlic cloves, peeled and grated; 3 tomatoes, quartered; ¾ tsp turmeric; ½-1 tsp chilli powder; 2 tsp ground coriander; ½ tsp garam masala; salt, to taste; good pinch of freshly ground black pepper; 9-10 large chestnut mushrooms, thickly sliced; 400g can butterbeans, drained and rinsed; 100g baby spinach; 6 tbsp double cream; 50ml whole milk; ½-1 tbsp tomato purée (optional); 175g self-raising flour, sifted, plus more to dust; 1/3tsp salt; 70g unsalted butter, cut into smallish pieces; 2 eggs, beaten; 55-65ml whole milk; A few sea salt flakes

Butternut squash, butterbean & mushroom cobbler. Anjum Anand's veggie curry dish is a perfect easy dinner.

12 November 2020

Image may contain Food Dish Meal Plant Vegetable and Spinach

Recipe extracted from Anjum's Indian Vegetarian Feast by Anjum Anand, published by Quadrille (£19.99, hardback). Photos ©EMMA LEE. For more information visitThespicetailor.com