Coconut, Butternut Squash and Green Bean Stew Recipe

Squash

½

large butternut squash, peeled, seeded, cut into 1 “cubes (about 4 cups)

2

soup. extra virgin olive oil

2

soup. light brown sugar

½

Diamond Crystal or ¼ tsp. Morton Kosher Salt

Curry and blend

3

soup. grape seed oil or vegetable oil

1

brown mustard seeds

3–4

fresh or dried curry leaves (optional)

½

asafetida (optional)

1

3 “piece of ginger, peeled, finely grated

5

garlic cloves, finely grated

1

large red onion, finely chopped

Kosher salt

1

ground turmeric

1

14 ounces can crushed tomatoes

1

13.5 ounces. can unsweetened coconut milk (not low fat)

2

cups low sodium vegetable broth

6

ounce. green beans, trimmed, cut into thirds crosswise (about 1 cup)

Store-bought fried onions or shallots (like Lars Own, French’s or Maesri); cilantro leaves with tender stems; cooked basmati rice, wild rice or hot naan; and lime wedges (for serving)