Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 397
- Carbohydrate: 34g
- Fat: 27g
- Fiber: 8g
- Protein: 11g
- Sugar: 2g
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