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Butternut Squash and Green Beans in Coconut Milk
Sat, 06/07/2014 - 17:10 — Eve
Source:
Adapted from 5 Spices, 50 Dishes by Ruta Kahate, May 11, 2014---sent in by Linda H.
A simple combination of colors and flavors, with a kick! Linda brought this to our Spring Potluck.
Ingredients:
230 g 8 oz. butternut squash, peeled and chopped into 1" cubes
230 g8 oz. green beans
240 ml1 cup coconut milk
1 ml1/4 tsp. mustard seeds
2 medium green serrano chiles, minced
44 ml3 T coarsely chopped cashews
2 ml1/2 tsp. ground coriander
smidgen of cayenne pepper
a little curry powder or paste, if desired
Instructions:
Steam squash for 7 minutes. Set aside. Steam green beans for 5 minutes. Put all ingredients into pan and bring coconut milk to simmer. Don't allow mixture to boil or it will curdle. Simmer a few minutes.
Serve alone or over brown rice or quinoa.
Notes:
Major Ingredients: