Butternut Squash and Green Beans in a Coconut Milk Curry
A delicious mild curry from 5 Spices, 50 Recipes. For details on making a tadka, see Railway Potatoes.
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8 ounces butternut squash, peeled and chopped into 1 inch cubes
1/2 cup water salt 8 ounces green beans, trimmed and chopped into 1" pieces 1 cup (15 ounces) canned coconut milk 2 tablespoons canola oil 1/2 teaspoon mustard seeds 2 medium serrano chiles, minced 2 tablespoons cashews, coarsely chopped |
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. Lower the heat to medium, cover and steam until the squash is tender, about 6 minutes. Remove the squash with a slotted spoon, add the green beans to the pan and steam for another 6 minutes, adding water to the pan if necessary.
2. Return the squash to the pan with any remaining cooking water. Add the coconut milk and another pinch of salt. Bring to a boil and immediately reduce heat to low. Simmer, uncovered, until slightly thickened, about 8 minutes. Do not let the mixture boil. Do not stir, as that will cause the squash to disintegrate. Instead, lightly shake the pan back and forth to distribute its contents. Transfer to a serving dish. 3. Make the tadka: heat the oil in a small skillet over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the mustart seeds stop sputtering, add the chiles and cashews and shake the pan over medium heat until the cashews are toasted and lightly browned (this will not take long!). Pour over the curry and serve. |
A few notes about the squash: Because only 8 ounces are called for, this is one time when I go pick out the prepackaged squash at Whole Foods that is already peeled and chunked. When cooked according to directions, I've found that the butternut squash quickly disintegrates and turns to mush (even when untouched and unstirred). I've tried shortening the cooking time by steaming the squash and the green beans together for a total of 6 minutes. That helped, but not as much as I'd hoped. I'll keep experimenting and update this recipe as I go.
To boost the flavors a bit, add the tadka to the curry and then let it simmer for a few minutes more. This step may also be contributing to my squishy squash...
Don't skimp on the salt!
As usual, because I don't like spicy foods, I skip the serrano chiles.
To boost the flavors a bit, add the tadka to the curry and then let it simmer for a few minutes more. This step may also be contributing to my squishy squash...
Don't skimp on the salt!
As usual, because I don't like spicy foods, I skip the serrano chiles.