- 2 cups diced butternut squash
- 1 cup water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground turmeric
- 1 (15 ounce) can coconut milk
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1/4 cup chopped fresh cilantro, or to taste
- Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
- Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.