Butternut Squash, Green Bean and Enoki Thai Coconut Curry

Butternut Squash, Green Bean and Enoki Thai Coconut Curry

Butternut Squash, Green Bean and Enoki Thai Coconut Curry, Beauty Foods by Caroline Artiss. Photography by Ed Anderson.

Beauty Foods by Caroline ArtissBeauty Foods offers a no-nonsense approach to eating clean for the body and mind to get you looking and feeling great.

YouTube sensation Caroline Artiss starts with a diagnostic glossary of beauty ingredients that highlights the best things to feature in your daily food regime. Did you know, for example, that eating beetroot can help prevent premature ageing? Or that the vitamin E found in hazelnuts can hydrate the skin and reduce fine lines?

Caroline offers a selection of fresh and inventive recipes using everyday ingredients as well as superfoods, giving advice on the beauty benefits of the ingredients. From an Avocado Smoothie to Chia Chimichurri Steak, Thai Coconut Curry to Blueberry Crumble Pots, look no further for delicious recipes that do you good.

Beauty Foods: 65 nutritious and delicious recipes that make you glow from the inside out is available at Amazon.com an Indigo.ca.

Butternut Squash, Green Bean and Enoki Thai Coconut Curry


This simple curry uses a host of natural beauty ingredients in one dish. Butternut squash is a great source of beta-carotene, which converts to vitamin A in our bodies for healthy eyes, skin and a strong immune system. The coconut milk is full of moisturizing fatty acids and the black rice is packed full of fibre, antioxidant anthocyanin and a good amount of vitamin E, which helps prevent ageing. Plus it’s naturally gluten-free.

400 g/2 cups black rice

½ onion, chopped

2 tablespoons grated fresh ginger

2 lemongrass stalks, outer leaves removed

2 garlic cloves

20 g/½ cup fresh coriander/cilantro, plus extra to garnish

1 tablespoon coconut oil

1½ tablespoons Thai red curry paste

250 g/2 cups diced butternut squash

A pinch each of sea salt and black pepper

1 teaspoon honey

125 ml/½ cup of coconut milk

140 g/1 cup halved green/French beans

A bunch of enoki mushrooms, washed and torn into chunks

The black rice takes longer to cook than the curry so start with this. Put the rice and 1 litre/4 cups of water into a large saucepan with a lid. Bring to the boil over medium heat, then turn the heat down to its lowest setting. Pop the lid on and cook for 40 minutes. Turn off the heat, give it a stir and leave the lid on for a further 10 minutes.

Meanwhile, blend the onion, ginger, lemongrass garlic, and coriander/cilantro to a food processor.

Put a large saucepan over medium heat, add the coconut oil and then the ground onion mixture and Thai red curry paste. Cook for 1–2 minutes stirring all the time. Add the butternut squash, 500 ml/2 cups of water, the salt, pepper and honey, and leave to simmer gently for 10–12 minutes, until the squash is nearly soft through. Add the coconut milk, green/French beans and enoki mushrooms and simmer for a further 6–7 minutes.

Serve the curry on a bed of steaming hot black rice with fresh coriander/cilantro on top.

Excerpted from Beauty Foods by Caroline Artiss, published by Ryland Peters & Small (CAN $19.95). Photography by Ed Anderson © Ryland Peters & Small. Used with permission from the publisher.

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