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Bring water to a boil in a medium saucepan and add squash. reduce to medium heat, cover and cook until tender (about 6 minutes).
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Remove squash with a slotted spoon to a bowl. Add green beans to a saucepan to cook, 6 minutes.
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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.
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To make tadka, heat oil in small skillet. When oil begins to smoke, add the mustard seeds.
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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.
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Top curry with tadka, place over a bed of rice and serve.