Butternut Squash Coconut Curry

4.2

(12)

10 Reviews

9 Photos

This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.

Submitted by hame0051

Updated on January 14, 2022

9

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Servings:

4

Yield:

4 cups

Jump to Nutrition Facts

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

Directions

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.

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.

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