Butternut Squash And Green Beans In A Coconut-Milk Curry
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Water1
Salt1 cup
Coconut Milk (canned)2 tbsps
Canola Oil1 tsp
Mustard Seed3 tbsps
Cashew (coarsely chopped)Directions:
1
Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat
2
Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes
3
Remove the squash with a slotted spoon and then add the green beans to the pan
4
Repeat the process, topping up the water if needed
5
Return the squash to the pan with the green beans and any remaining cooking liquid
6
Add the coconut milk and a little more salt if necessary
7
Bring to a boil and immediately turn the heat down to low
8
Simmer the curry, uncovered, until slightly thickened, about 8 minutes—don’t allow the mixture to come to a rolling boil or it will curdle
9
Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients
10
Transfer the curry to a serving dish
11
Make the tadka: Heat the oil in a small skillet or butter warmer over high heat
12
When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen
13
After the mustard seeds stop sputtering, add the chiles and cashews and shake the pan over medium heat until the cashews are toasted and lightly browned
14
Pour this over the curry and serve
15
Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat
16
Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes
17
Remove the squash with a slotted spoon and then add the green beans to the pan
18
Repeat the process, topping up the water if needed
19
Return the squash to the pan with the green beans and any remaining cooking liquid
20
Add the coconut milk and a little more salt if necessary
21
Bring to a boil and immediately turn the heat down to low
22
Simmer the curry, uncovered, until slightly thickened, about 8 minutes—don’t allow the mixture to come to a rolling boil or it will curdle
23
Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients
24
Transfer the curry to a serving dish
25
Make the tadka: Heat the oil in a small skillet or butter warmer over high heat
26
When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen
27
After the mustard seeds stop sputtering, add the chiles and cashews and shake the pan over medium heat until the cashews are toasted and lightly browned
28
Pour this over the curry and serve