Simple Cuisine Menu Butternut Squash Coconut Curry

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Butternut Squash Coconut Curry

"This is a short and delicious slight-to-medium spicy south Indian stew that is great served over warm white rice."

Ingredients :

2 cups diced butternut squash
1 cup water
1 tablespoon olive oil
1 teaspoon salt
half teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1/four teaspoon floor turmeric
1 (15 ounce) can coconut milk
1 (15 ounce) can cannellini beans, drained and rinsed
1/four cup chopped sparkling cilantro, or to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 35M

Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; carry to a boil. Reduce warmth and simmer, stirring once in a while, until squash is smooth, 10 to 15 mins.
Stir coconut milk and beans into the squash mixture; simmer till flavors mixture, about 10 mins. Serve curry with cilantro on pinnacle.

Notes :

Navy beans can be utilized in area of the cannellini beans, if favored.

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