![](https://cdn.statically.io/img/www.allrecipes.com/thmb/tKALhIQhirBNUPQf43r2yL8csKo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4055088-ce9aa4c6fc3e47078fface0a8ad3020e.jpg)
Ingredients
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2 cups diced butternut squash
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1 cup water
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1 tablespoon olive oil
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1 teaspoon salt
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½ teaspoon mustard seeds
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½ teaspoon cumin seeds
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¼ teaspoon cayenne pepper
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¼ 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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¼ cup chopped fresh cilantro, or to taste
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.
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Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.
Cook's Note:
Navy beans can be used in place of the cannellini beans, if desired.
Nutrition Facts (per serving)
397 | Calories |
27g | Fat |
34g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 397 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 21g | 104% |
Sodium 607mg | 26% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 8g | 28% |
Total Sugars 2g | |
Protein 11g | 22% |
Vitamin C 17mg | 19% |
Calcium 140mg | 11% |
Iron 8mg | 42% |
Potassium 992mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.