Description
A delightful and nutritious dish combining the earthy flavors of squash and crunchy long beans in a rich coconut milk sauce, perfect for family meals or cozy dinners.
Ingredients
Scale
- 1 medium squash (butternut or pumpkin), peeled and diced
- 200g long beans, cut into 2-inch pieces
- 1 can (400ml) coconut milk
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the minced garlic and chopped onion, and sauté until they are translucent.
- Add the diced squash and cook for about 5-7 minutes, stirring occasionally.
- Pour in the coconut milk and bring to a simmer. Add the long beans and soy sauce, then cook for another 10 minutes, or until the squash is tender and the beans are cooked. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Notes
For extra flavor, consider adding spices such as turmeric or curry powder while sautéing. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg