Squash and Long Beans in Coconut Milk
 
 
Ingredients
  • 3 tablespoons canola oil
  • 3-5 garlic cloves, peeled, crushed, and minced
  • 1 yellow onion, peeled and chopped
  • 3½ cups coconut milk (about 2 cans)
  • 2-3 cups peeled, deseeded, and chopped kabocha squash
  • 1 cup sliced long beans (about 2-inch slices, ends discarded)
  • sea salt to taste
  • 3 Thai chili peppers, sliced (or more if you want extra spicy)
  • 2-3 tablespoons mushroom powder (optional) or ½ tablespoon black bean garlic sauce (optional)
Instructions
  1. Heat medium-sized pot over medium heat.
  2. Pour oil and saute garlic until fragrant. Follow with onions. Saute until onions have softened and turned translucent. You may sprinkle salt to speed up the process.
  3. Add squash and pour coconut milk. Simmer for five minutes or until squash is soft, stirring occasionally to make sure the squash doesn't stick on the pan.
  4. Using the back of the ladle or fork, mash some of the squash. You can also use a potato masher, immersion blender, or blender, but I prefer the ladle for less clean up.
  5. Add long beans and mix. You can also add your favorite greens like kale or spinach. You can also add mushrooms, tofu, or seitan or mock meat.
  6. Season with sea salt and chili pepper. To add umami flavor, season with mushroom powder or black bean garlic sauce (optional). Add more seasoning if necessary.
  7. Simmer for another five minutes then turn off heat. Serve hot, preferably with rice or garlic fried rice on the side.
Notes
Long beans are different from green beans. Long beans stay firm even when cooked. You can find long beans at Asian grocery stores and some farmers markets.

Kabocha squash can be found at Asian grocery stores and some farmers markets. To easily cut and chop, warm the squash in the oven or microwave to soften the skin.

The mushroom powder can be found at Asian grocery stores, at the same aisle as vegetable broths.
Recipe by ASTIG Vegan at https://www.astigvegan.com/squash-and-long-beans-in-coconut-milk/