Currying Favor
Creamy Caribbean Coconut Stew with Squash and Brown Beans
40 minutes
Serves 4
DinnerCaribbeanVegetarianGluten-freeDairy-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Tonight we're taking a Caribbean vacation in a single pot: a silky coconut curry starring sweet squash and humble brown beans, all wrapped up in allspice and ginger. Along the way, you'll see why gentle simmering is the secret handshake of good curry.
Ingredients
Yield
4
Instructions
- 01Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
- 02Stir in the scallions, ginger, and garlic. Cook for 1 minute until fragrant.
- 03Add the allspice and thyme, stirring for 30 seconds to bloom the spices.
- 04Add the squash cubes and toss to coat in the aromatic mixture.
- 05Pour in the coconut milk and water. Add the Scotch bonnet pepper (if using), kosher salt, and black pepper. Stir well and bring to a simmer.
- 06Cover and simmer on low until squash is fork-tender, about 18-20 minutes.
- 07Stir in the brown beans and simmer uncovered for another 5 minutes; the sauce will thicken slightly.
- 08Remove the whole Scotch bonnet pepper and discard. Stir in lime juice.
- 09Taste and adjust seasoning as needed. Serve curry ladled over cooked white rice and garnish with chopped cilantro.
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