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Butternut Squash Coconut Curry
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Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
Delicious butternut squash curry stew with coconut milk, perfect for cozy fall evenings.
Ingredients:
- 2 cups diced butternut squash
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon ground turmeric
- 1 (15 ounce) can coconut milk
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 0.25 cup chopped fresh cilantro, or to taste
Instructions:
- In a saucepan, mix together squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric. Bring to a boil, then simmer until squash is tender, stirring occasionally, for 10 to 15 minutes.
- Combine the creamy coconut milk and hearty beans into the fragrant squash mixture; let simmer for approximately 10 minutes to marry the flavors. Serve the aromatic curry garnished with fresh cilantro on top.
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