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Butternut Squash and Green Beans in a Coconut-Milk Curry

Butternut Squash and Green Beans in a Coconut-Milk Curry

Butternut Squash and Green Beans in a Coconut-Milk Curry is :

gluten free , dairy free , lacto ovo vegetarian , whole 30 , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 10 %


8 ounces

butternut squash
1/2 cup

1 serving

8 ounces

green beans
1 cup

canned coconut milk
2 tablespoons

canola oil
1/4 teaspoon

mustard seeds

serrano chiles
3 tablespoons



  1. Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat. Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes.

  2. Remove the squash with a slotted spoon and then add the green beans to the pan. Repeat the process, topping up the water if needed.

  3. Return the squash to the pan with the green beans and any remaining cooking liquid.

  4. Add the coconut milk and a little more salt if necessary. Bring to a boil and immediately turn the heat down to low. Simmer the curry, uncovered, until slightly thickened, about 8 minutesdont allow the mixture to come to a rolling boil or it will curdle. Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients.

  5. Transfer the curry to a serving dish.

Wine Pairing :

  • sparkling rose
  • gruener veltliner
  • riesling

Sparkling rosé, Gruener Veltliner, and Riesling are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.