This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

Cook's Note:

Navy beans can be used in place of the cannellini beans, if desired.

Nutrition Facts

397 calories; protein 10.8g 22% DV; carbohydrates 34.2g 11% DV; fat 26.7g 41% DV; cholesterolmg; sodium 607mg 24% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/23/2016
Very good! The spice combination is very good. I used chana dal instead of white beans; it's all I had. Thank you for the recipe. Read More
(2)

Most helpful critical review

Rating: 3 stars
12/12/2019
I had a feeling this recipe would lack flavor without the inclusion of curry powder. I made the recipe exactly as written and it was ok, just bland. Next time will add some ginger, curry powder, and garam masala. I did like the spice of the cayenne—it’s the perfect amount. I will also include another veggie, I think. Maybe some shredded carrot or frozen peas? Read More
(2)
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/23/2016
Very good! The spice combination is very good. I used chana dal instead of white beans; it's all I had. Thank you for the recipe. Read More
(2)
Rating: 3 stars
12/12/2019
I had a feeling this recipe would lack flavor without the inclusion of curry powder. I made the recipe exactly as written and it was ok, just bland. Next time will add some ginger, curry powder, and garam masala. I did like the spice of the cayenne—it’s the perfect amount. I will also include another veggie, I think. Maybe some shredded carrot or frozen peas? Read More
(2)
Rating: 4 stars
10/01/2017
Added a couple of tablespoons of peanut butter and used yellow split peas in place of the beans since that's what I had. Nice soup Read More
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Rating: 5 stars
11/09/2019
This was delicious! The butternut squash took a lot longer to get soft than the recipe stated. Other than that it was easy to make and a pleasure to eat. Read More
Rating: 5 stars
12/12/2016
I increased the cayenne and mustard seed a bit because I wanted it a little spicier. It did not disappoint. Read More
Rating: 5 stars
10/09/2019
3/4/19: Very good! I added 1/4 cup of peanuts 5 minutes before it was done cooking to give it a bit of crunch and served it over brown rice. I left the cilantro off of my husband’s, and after tasting it, I added a sprinkle of fresh ground black pepper to mine. Otherwise no changes and we thought it had just the right combination and amounts of spices. It would also be good with some shredded chicken added. 10/9/19: Found myself making this again, but this time I didn't have coconut milk or cannellini beans so made the following changes: I measured 1/2 cup sweetened coconut flakes in a glass liquid measuring cup, then added 2% milk up to the 1 cup mark and substituted that for the coconut milk, I added 1/3 cup Jasmine rice, added right away so it would cook the entire time, I used Great Northern beans and added 1/4 cup peanuts during the last 5 minutes of cooking. I cut the salt in half and added 1/4 tsp of pepper. I did use the olive oil, but I'm thinking it's not really necessary, so next time I will leave that out to cut the calories a little. The stew was still great with these changes. I had about 1.5 cups of the stew left after lunch, and I pureed this with 1/4 cup sour cream and 1 cup 2% milk, then added the corn from 1 large ear of leftover corn on the cob and heated to make a lovely coconut-butternut-curry corn chowder for lunch the next day. Read More
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Rating: 4 stars
07/29/2019
Yummy!!! The little kick of cayenne pepper at the end note is spot on! Will definitely make it again. Used mustard powder instead I Read More
Rating: 2 stars
01/27/2020
Nice creamy consistency but the mix of flavors was strange. The butternut squash and canellini beans were just an unappetizing combination. Read More