Butternut Squash and Green Bean Curry

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Butternut Squash and Green Bean Curry

 

1 medium butternut squash, peeled and cut into 1 inch cubes

1/2 cup water

generous pinch of salt

2 cups fresh green beans, chopped into 1 inch pieces

1 cup coconut milk

2 tbsps. peanut oil

1/4 tsp. mustard seeds

1 large hot pepper (serrano works well), finely minced

3 tbsps. slivered almonds

 

1. In a medium saucepan, place squash cubes, water and salt. Bring to a

boil and then lower heat and cover to steam squash until it is fork tender,

about 5 minutes. Using a slotted spoon, remove squash from saucepan.

Place green beans in the saucepan and add water if necessary. Steam over

medium heat for 5 minutes until tender.

2. Return squash to the saucepan with the green beans. Do not drain water

off vegetables. Add coconut milk and another pinch of salt. Bring to a

boil and quickly lower heat to a gentle simmer and cook for 6-8 minutes

until thickened. Do not stir the saucepan as squash will break apart;

instead shake the saucepan occasionally.

3. Heat the oil in a small skillet or saucepan until it begins to smoke.

Add the mustard seeds, covering the pan while the seeds sputter. Once

sputtering stops, add the minced hot pepper and almonds. Swirl the pan over

medium heat until the almonds are lightly toasted/browned.

4. Transfer the vegetables to a serving dish. Pour oil over the vegetables

and serve immediately with rice or quinoa. Goes well with chicken or soy

chicken. Serves 4.