Total Time: 15 mins
Ingredients:
For main dish:
- 250 gms butternut squash/sweet pumpkin, peeled and diced
- 15-20 beans, uncut and trimmed
- 2 tbsp coconut milk
- Shredded coconut, to sprinkle on top
- Pepper and salt, to taste
For tempering:
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp white lentils (Urad daal)
- Dried curry leaves
- 1 tbsp olive oil
Preparation:
- In 1.5 tbsp of olive oil, temper the mustard seeds, cumin seeds, white lentils and curry leaves
- Add the squash cubes in a ziplock, sprinkle some water and microwave for 8 mins. Ensure you do NOT seal ziplock completely.
- Meanwhile, add the beans to the tempered mixture, sprinkle some water and let the beans cook
- Once the vegetables are almost cooked, add the coconut milk, pepper and salt and let simmer for about 5 mins.
- To finish, add more curry leaves and sprinkle some shredded coconut on top.
Meal options:
- Have this along with 2-3 eggs on the side and make it nutritious and balanced lunch or dinner.
- Or Devour this bowl of goodness during the post-workout period along with a chunk of lean protein.
Nutrition:
- Total calories ~ 360
- Protein ~ 5 g
- Fat ~ 20 g
- Carbs ~ 40 g
- Butternut squashes (like other summer winter squashes) is a vitamin A monster and a great source of potassium, fiber and vitamin C. They’re also known for blood sugar regulation, anti-inflammatory properties and anti-oxidant properties.
Recipe: Ranjani Shanker
June 2, 2011
Yummylicious! Seems very interesting. I have a cute little organic butternut quash (from last month’s trip to farmer’s market) begging to be used. Shall try it out this weekend.
June 2, 2011
@MG – Great, try it out and let us know how it worked out!
February 12, 2012
Ranju
Made this today with organic parankikkai and freshly extracted coconut milk and man it tasted out of the world!!!! Pratik pronounced it super yummy!