Ingredients35 m servings 397 cals
- 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.
- Cook's Note:
- Navy beans can be used in place of the cannellini beans, if desired.
Per Serving: 397 calories; 26.7 g fat; 34.2 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 607 mg sodium. Full nutrition
ReviewsRead all reviews 3
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