Butternut Squash Canned Navy Beans Curry

Ingredients

• 12 ozCanned Navy Beans
• 12 ozButternut Squash
• 1½ cupsCoconut Milk Beverage
• 1 cupTomato Sauce
• ½ cupVegetable Broth
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspCurry Powder
• 1 tspDill
• ¼ tspCinnamon
• 1 tbspOlive Oil
• ½ tspTable Salt

Instructions

1. Drain the Canned Navy Beans if needed. Wash the Butternut Squash under running water, keep leafy greens separate from raw meat and poultry, cut it into bite-size pieces, chop the Yellow Onion, and mince the Garlic.
2. Heat the Olive Oil in a pot. Cook the Yellow Onion, Garlic, Curry Powder, Dill, Cinnamon, and Butternut Squash for 6 minutes.
3. Stir in the Canned Navy Beans, Coconut Milk Beverage, Tomato Sauce, Vegetable Broth, and Table Salt. Simmer for about 18 minutes until the Butternut Squash is tender and the curry is hot throughout.