Butternut Squash Coconut Curry
Description
Butternut squash, simmered with curry spices and coconut milk, makes a tasty and easy Indian-inspired stew that is great on fall weeknights.
Ingredients
•
2 cups diced butternut squash
•
1 cup water
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1 tablespoon olive oil
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1 teaspoon salt
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1/2 teaspoon mustard seeds
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1/2 teaspoon cumin seeds
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground turmeric
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1 (15 ounce) can coconut milk
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1 (15 ounce) can cannellini beans, drained and rinsed
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1/4 cup chopped fresh cilantro, or to taste
Directions
1
Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
2
Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.