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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2	cups	diced	126.0	32.732	2.8	0.28
water	1	cup		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt	1	teaspoon		-	-	-	-
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
turmeric	1/4	teaspoon	ground	2.34	0.5036	0.0726	0.0244
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
cannellini bean	1	can	drained rinsed	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.