Vegan Butternut Squash Curry

You will love this recipe! This is a recipe that never disappoints and everybody loves it! I no longer make the tadka separately, instead, I sauteed the onions, garlic, and chile, and as soon as they are transparent and fragrant I add the vegetables, water, and homemade coconut milk. I like to add the roasted cashews at the end so they don’t lose their crunchy texture. But here is the original way to cook it, so you can try it.   Adding chickpeas makes this extra delicious and protein charged.

Serve with basmati rice and chutney.

Adapted from Yoga Journal magazine, January 2008.

Vegan Butternut Squash Curry

Ingredients

makes 4 servings

• 1/2 cup water
• 8 oz butternut squash, peeled and chopped
• 8 oz green beans, trimmed and chopped
• 1 cup coconut milk
• 2 tablespoons veg oil
• 1/4 teaspoon mustard seeds
• 2 medium-sized serrano chiles, minced 1/2 cup chopped onions 1 garlic clove, minced (about 2 teaspoons)
• 3 tablespoons cashews, coarsely chopped      

Instructions

1. Bring water to a boil in a medium saucepan and add squash. reduce to medium heat, cover and cook until tender (about 6 minutes).
2. Remove squash with a slotted spoon to a bowl. Add green beans to a saucepan to cook, 6 minutes.
3. Return squash to saucepan, add coconut milk, bring to boil, then immediately reduce to low heat. Simmer, uncovered, until slightly thickened, approx 8 minutes. Stir gently to prevent curry from curdling.
4. To make tadka, heat oil in small skillet. When oil begins to smoke, add the mustard seeds.
5. After seeds stop sputtering (warning, they will pop out of the pan), add chiles, onions, garlic, and cashews to skillet. Shake pan (or stir as I did) until cashews are lightly toasted brown.
6. Top curry with tadka, place over a bed of rice and serve.

Print

Vegan Butternut Squash Curry

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 1/2 cup water
• 8 oz butternut squash peeled and chopped
• 8 oz green beans trimmed and chopped
• 1 cup coconut milk
• 2 tablespoons veg oil
• 1/4 teaspoon mustard seeds
• 2 medium-sized serrano chiles minced
• 1/2 cup chopped onions
• 1 garlic clove minced (about 2 teaspoons)
• 3 tablespoons cashews coarsely chopped

Instructions

1. Bring water to a boil in a medium saucepan and add squash. reduce to medium heat, cover and cook until tender (about 6 minutes).
2. Remove squash with a slotted spoon to a bowl. Add green beans to a saucepan to cook, 6 minutes.
3. Return squash to saucepan, add coconut milk, bring to boil, then immediately reduce to low heat. Simmer, uncovered, until slightly thickened, approx 8 minutes. Stir gently to prevent curry from curdling.
4. To make tadka, heat oil in small skillet. When oil begins to smoke, add the mustard seeds.
5. After seeds stop sputtering (warning, they will pop out of the pan), add chiles, onions, garlic, and cashews to skillet. Shake pan (or stir as I did) until cashews are lightly toasted brown.
6. Top curry with tadka, place over a bed of rice and serve.

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