Fresh Borlotti Beans and Butternut Squash Daube (Mauritian Stew) | Vegan / Vegetarian Recipe

Borlotti (or Pinto) Beans and Butternut Squash Daube (Mauritian Stew)
Ingredients (serves 4 - 5)
2 tablespoon coconut or vegetable oil
1 3/4 cup [260 g, 9 oz] fresh borlotti beans (from 550 g, 19 oz in the pod)
1/2 medium-size [350 g, 12 oz] butternut squash, cubed (no need to peel)
2 medium-size [600 g, 21 oz] white or red potatoes, peeled and quartered (cut about 200 g into much smaller pieces for the sauce)
3 - 4 large [500 g, 17 oz] Roma tomatoes
1 tablespooon minced ginger
1 small onion (optional), finely chopped or sliced
2 cloves of garlic (optional)
1 cinnamon stick
6 - 8 curry leaves (fresh or dried)
5 - 6 sprigs fresh thyme
1 - 2 green or red chili, coarsely chopped or just slit in half
1/2 teaspoon ground cumin
1 teaspoon garam masala (or equal mix of ground cardamom, cinnamon, black pepper, nutmeg, cloves)
1 teaspoon sweet paprika
1/4 cup frozen green peas
5 - 6 stems [50 g, 1.7 oz] coriander (cilantro)
Salt to taste

Ingredients