Kabocha and Long Beans with Coconut Milk

Featured in the Honolulu Star-Advertiser on September 11, 2013.



Kabocha and Long Beans with Coconut Milk

  • 2 teaspoons olive oil
  • 1 clove garlic crushed
  • 1/4 pound kabocha, cubed into 1/2-inch segments
  • 1 tablespoon garam marsala, (available in the spice section of your local grocers)
  • 1-inch piece ginger, julienned
  • 1 teaspoon turmeric powder
  • 1 pound yard-long beans, cut into 2-inch slices
  • 3/4 cup coconut milk
  • 1/2 cup low sodium chicken broth
  • 1 teaspoon brown sugar
  • Salt to taste


  1. Heat oil and garlic in a large saucepan over medium heat.
  2. Add kabocha, garam marsala, ginger, and turmeric; stir to combine.
  3. Cook for about 5-7 minutes or until the kabocha is lightly browned.
  4. Add beans and cook for another 2 minutes.
  5. Add the coconut milk, chicken broth, sugar, salt and simmer for 20 minutes on low heat, until the beans and squash are tender but not mushy.
  6. Serve warm.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
180 calories, 12 g fat, 8 g saturated fat, 0 mg cholesterol, 20 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g sugar, 5 g protein


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