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
Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes
2
Remove the squash with a slotted spoon and then add the green beans to the pan
3
Repeat the process, topping up the water if needed
4
Return the squash to the pan with the green beans and any remaining cooking liquid
5
Add the coconut milk and a little more salt if necessary
6
Bring to a boil and immediately turn the heat down to low
7
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
8
Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients
9
Transfer the curry to a serving dish
10
Make the tadka: Heat the oil in a small skillet or butter warmer over high heat
11
When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen
12
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
13
Pour this over the curry and serve
14
Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat
15
Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes
16
Remove the squash with a slotted spoon and then add the green beans to the pan
17
Repeat the process, topping up the water if needed
18
Return the squash to the pan with the green beans and any remaining cooking liquid
19
Add the coconut milk and a little more salt if necessary
20
Bring to a boil and immediately turn the heat down to low
21
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
22
Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients
23
Transfer the curry to a serving dish
24
Make the tadka: Heat the oil in a small skillet or butter warmer over high heat
25
When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen
26
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
27
Pour this over the curry and serve
28
Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat