BUTTERNUT SQUASH AND GREEN BEANS IN A COCONUT-MILK CURRY
This is a South Indian-inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy day meal. The recipe calls for a rather small quantity of butternut squash, so you may want to reserve the rest for another recipe.
Provided by Ruta Kahate
Categories Quick and Healthy Quick & Easy Butternut Squash Green Bean Cashew Chile Pepper Vegetarian Vegan Wheat/Gluten-Free Curry
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat. Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes. Remove the squash with a slotted spoon and then add the green beans to the pan. Repeat the process, topping up the water if needed.
- Return the squash to the pan with the green beans and any remaining cooking liquid. Add the coconut milk and a little more salt if necessary. Bring to a boil and immediately turn the heat down to low. Simmer the curry, uncovered, until slightly thickened, about 8 minutes-don't allow the mixture to come to a rolling boil or it will curdle. Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients.
- Transfer the curry to a serving dish.
- Make the tadka: Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the mustard seeds stop sputtering, add the chiles and cashews and shake the pan over medium heat until the cashews are toasted and lightly browned. Pour this over the curry and serve.
BUTTERNUT SQUASH AND GREEN BEANS IN COCONUT MILK CURRY
Make and share this Butternut Squash and Green Beans in Coconut Milk Curry recipe from Food.com.
Provided by hannahactually
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- place cubed squash in medium saucepan with water and a pinch of salt and bring to a boil over high heat. lower heat, cover, and steam till squash is tender, about 6 minute remove squash with slotted spoon and set aside.
- add green beans to pan. repeat process with green beans, topping with water as needed.
- return squash to pan with green beans and remaining cooking liquid (there should be just a little). add coconut milk and a bit more salt, if desired. bring to boil and immediately turn heat down to low. simmer curry, uncovered, about 8 min or until slightly thickened--but do not allow mixture to come to a rolling boil or it will curdle. don't stir because squash might discintegrate; shake the pan if you need to mix ingredients.
- transfer curry to serving dish.
- heat oil in small skillet over high heat. when oil starts to smoke, add mustard seeds and cover pan. after seeds stop sputtering, add chiles and cashews and shake pan over medium heat till cashews are toasted and lightly browned. pour this over curry and serve.
Nutrition Facts : Calories 285.1, Fat 23.3, SaturatedFat 12.7, Sodium 84.4, Carbohydrate 19.1, Fiber 4.9, Sugar 6.9, Protein 4.6
GREEN MASALA BUTTERNUT SQUASH CURRY
An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander - simple to prepare yet big on flavour
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)
- Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft - about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water - this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.
Nutrition Facts : Calories 243 calories, Fat 17 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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