Directions
1
Place the butternut squash and green beans in a medium sauce pan with the coconut milk and bring to a simmer
2
Simmer the coconut milk for about 10-12 minutes until the butternut squash is fork tender.
3
Add the curry powder and green chillies to the pot and simmer for another few minutes.
4
Add salt and pepper to taste. Enjoy!
Ingredients
8 butternut squash (peeled, deseeded, and cubed)
2 frozen French green beans
1 cup canned coconut milk
2 tsp curry powder
2 Hatch Valley Fire-Roasted Diced Green Chilles
salt and pepper to taste
Nutrition Facts
1 servings
Serving size
4 servings
- Amount per serving
- Calories113
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 292mg13%
- Total Carbohydrate 14g6%
- Dietary Fiber 4g15%
- Total Sugars 4g
- Protein 3g
- Potassium 477mg11%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
8 butternut squash (peeled, deseeded, and cubed)
2 frozen French green beans
1 cup canned coconut milk
2 tsp curry powder
2 Hatch Valley Fire-Roasted Diced Green Chilles
salt and pepper to taste