Butternut Squash And Green Beans In Spiced Coconut Sauce Recipe

About this recipe

A fragrant and creamy Jain-friendly curry featuring tender butternut squash and green beans simmered in spiced coconut milk, topped with toasted cashews for a delightful crunch. Perfect for a satisfying dinner.

Ingredients

• 1.5 kg Green Fine Beans 1X1.5Kg
• 165 Ml Tropical Sun Coconut Milk Mini
• - Old India Mustard Seeds
• 100G Fresh Spices Fresh Small Green Chillies
• 308G Roasted Sunflower Seeds, 308G
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1 L Ktc Sunflower Oil

Instructions

1. 1. Omit this step as it involves cubed butternut squash, which is not available.
2. 2. Add 200 g trimmed green beans to the pan. Add 1/2 cup water and a pinch of salt, bring to a boil, then lower the heat, cover, and steam until the beans are tender, about 5 minutes. Remove the beans and set aside.
3. 3. Return the green beans to the pan along with any remaining cooking liquid. Add 1 cup coconut milk and 1/4 teaspoon salt (or to taste). Bring to a gentle boil, then reduce the heat to low and simmer uncovered for about 8 minutes, stirring occasionally. Do not let the mixture come to a rolling boil to prevent curdling.
4. 4. In a small skillet, heat 2 tablespoons sunflower oil over high heat. When the oil begins to smoke, add 1/4 teaspoon mustard seeds and cover the pan. Once the seeds stop sputtering, add 2 chopped green serrano chilies and 3 tablespoons sunflower seeds. Shake the pan over medium heat until the sunflower seeds are toasted and lightly browned.
5. 5. Pour the spiced oil mixture over the curry. Gently mix by shaking the pan, then transfer to a serving dish. Serve hot with rice or flatbread.