Butternut Squash Coconut Curry recipe
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Ingredients
- 2 cups diced butternut squash 1 cup water 1 tablespoon olive oil 1 teaspoon salt ½ teaspoon mustard seeds ½ teaspoon cumin seeds ¼ teaspoon cayenne pepper ¼ teaspoon ground turmeric 1 (15 ounce) can coconut milk 1 (15 ounce) can cannellini beans, drained and rinsed ¼ cup chopped fresh cilantro, or to taste
Nutrition Info
- 396.5 caloriescarbohydrate: 34.2 gcholesterol: : -fat: 26.7 gfiber: 7.9 gprotein: 10.8 gsaturatedFat: 20.7 gservingSize: -sodium: 607 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Coconut Curry
Directions
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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.
Stir coconut milk and beans into the squash mixture, simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.