Butternut Squash And Green Beans In A Coconut Milk Curry Recipes

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BUTTERNUT SQUASH AND GREEN BEANS IN A COCONUT-MILK CURRY



Butternut Squash and Green Beans in a Coconut-Milk Curry image

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

8 ounces butternut squash, peeled and chopped into 1-inch cubes
1/2 cup water
Salt
8 ounces green beans, trimmed and chopped into 1-inch pieces
1 cup canned coconut milk
2 tablespoons canola oil
1/4 teaspoon mustard seeds
2 medium green serrano chiles, minced
3 tablespoons coarsely chopped cashews

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



Butternut Squash and Green Beans in Coconut Milk Curry image

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

8 ounces butternut squash, peeled and chopped into 1-inch cubes
1/2 cup water
salt, to taste
8 ounces green beans, trimmed and chopped into 1-inch pieces
1 cup coconut milk
2 tablespoons canola oil
1/4 teaspoon mustard seeds
2 medium green serrano chilies, minced
3 tablespoons cashews, coarsely chopped

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



Green masala butternut squash curry image

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

40g coriander
20g mint , stems removed
2 green chillies , sliced
4 garlic cloves
2cm ginger , peeled
400ml can coconut milk
1 tsp garam masala
1 tsp ground turmeric
500g butternut squash , peeled and cut into even-sized pieces
150g green beans , ends trimmed
cooked basmati rice
extra coriander , to serve
mango chutney , to serve

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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