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Butternut Squash Coconut Curry


"This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice."
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35 m servings 397 cals
Original recipe yields 4 servings (4 cups)

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  1. 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.
  2. 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

Per Serving: 397 calories; 26.7 g fat; 34.2 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 607 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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.

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

I increased the cayenne and mustard seed a bit because I wanted it a little spicier. It did not disappoint.