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Butternut Squash and Green Beans in Coconut Milk


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.


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


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.

Major Ingredients: