Steps to Make Sweet Potato And Butternut Squash Curry Nigella

Butternut Squash Coconut Curry

This roasted sweet potatoes and butternut squash dish is flavorful, easy to make, and so pretty to serve.

Recipe Summary Butternut Squash Coconut Curry

This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.

Ingredients | Sweet Potato And Butternut Squash Curry Nigella

2 cups diced butternut squash

1 cup water

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon mustard seeds

½ teaspoon cumin seeds

¼ teaspoon cayenne pepper

¼ teaspoon ground turmeric

1 (15 ounce) can coconut milk

1 (15 ounce) can cannellini beans, drained and rinsed

¼ cup chopped fresh cilantro, or to taste

Directions

Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.

Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

Navy beans can be used in place of the cannellini beans, if desired.

Info | Sweet Potato And Butternut Squash Curry Nigella

prep: 10 mins cook: 25 mins total: 35 mins Servings: 4 Yield: 4 cups

TAG : Butternut Squash Coconut Curry

Soups, Stews and Chili Recipes, Soup Recipes, Curry Soup Recipes,

Images of Sweet Potato And Butternut Squash Curry Nigella

Sweet Potato And Butternut Squash Curry Nigella / This is a fun, vibrant, light curry of pumpkin infused with the classic combination of flavours of if you do not have unripe or green pumpkin on hand, butter squash will work well too.