Butternut Squash Coconut Curry

Butternut squash, simmered with curry spices and coconut milk, makes a tasty and easy Indian-inspired stew that is great on fall weeknights.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 397 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 1 tablespoon olive oil
• ¼ teaspoon cayenne pepper
• 1 (15 ounce) can cannellini beans, drained and rinsed
• ¼ teaspoon ground turmeric
• ½ teaspoon cumin seeds
• ¼ cup chopped fresh cilantro, or to taste
• 1 (15 ounce) can coconut milk
• ½ teaspoon mustard seeds
• 2 cups diced butternut squash

Recipe Instructions

Step 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.

Step 2

Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.