Spicy Pan-Fried Chayote Squash with White Beans: Simple Weeknight Fix
Weeknights can be a struggle for a quick, healthy meal that’s still satisfying. That’s where this pan-fried chayote squash with white beans comes in! It’s a vegan stir-fry that’s easy to prep and big on flavor, perfect for those busy evenings.
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This pan-fried chayote squash with white beans recipe perfectly blends textures and flavors. The chayote squash adds a delightful crunch, while the white beans provide a creamy contrast.
Seasoned with curry spices, this dish is both satisfying and filling. This stir-fry comes together in a flash, making it ideal for busy weeknights.
Ingredients
Chayote Squash: Look for firm, unblemished chayote squash with smooth skin. It’s easy to peel, and its crisp texture holds up well in stir-fries.
White Beans: Any variety of white beans can be used for this recipe. I have used a combination of cannellini and butter beans. Cannellini beans offer a mild flavor and creamy texture, while butter beans add a hint of nuttiness and a slightly firmer texture.
Spices (Curry Powder, Ground Cumin, Cayenne Pepper): Combining curry powder’s earthy notes, ground cumin’s warmth, and cayenne pepper’s subtle heat creates a balanced spice profile.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil, and add onion and garlic. Saute it for 4-5 minutes until the onion begins to brown. Add the curry powder, ground turmeric, cayenne, and salt. Add a splash of water and saute for one minute.
Step 2: Next, add the chayote squash and ½ cup of water. Mix well and cover. Let it cook on low heat for 15-18 minutes or until the chayote is cooked.
Step 3: Add the white beans and mix well. Gently mix until heated through. Increase the heat to high. Let the excess moisture evaporate and the chayote char slightly. Turn off the heat and top with cilantro and lemon juice.
Expert Tips
- For the best taste and texture, select fresh chayote squash that is firm, unblemished, and vibrantly colored. Cut the chayote squash into uniform cubes to ensure even cooking.
- Cut the chayote along the ridges first, making the peeling easy. Also, it is important to remove the seed and the inner white membrane. Soaking the peeled chayote in water for a few minutes helps remove the sticky coating.
- Do not overcook the chayote. It should be tender but not mushy. Overcooking can make it too soft and lose its pleasant texture.
- This recipe is fantastic for meal prepping! Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions
I love serving this spicy pan-fried chayote squash with dal and rice for a satisfying and comforting meal.
Repurpose leftovers into vegetarian burrito bowls or stuffed peppers. Stuff them into warm tortillas with a dollop of sour cream and salsa for a quick and flavorful vegetarian taco.
More White Bean Recipes
- Simplify dinner tonight with this creamy vegan white bean soup, complete with the goodness of spinach. Ready in just 30 minutes, it’s the perfect solution for a quick and utterly satisfying meal.
- The dinner dilemma is solved! This salmon and white bean salad is light, satisfying, and bursting with flavor. Salmon, beans, fresh veggies, and a tangy lemon dressing—what’s not to love? It’s perfect for a quick lunch or a refreshing dinner.
- Transform veggie scraps into crispy chips and enjoy them with a creamy curried bean dip – a perfect way to reduce food waste and enjoy a guilt-free snack!
If you tried this Pan-Roasted Chayote Squash with White Beans Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 2 chayote squash
- 2 15 oz can white beans drained and rinsed (canellini, butter, or a mix)
- 2 tablespoon oil
- 1 small onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons curry powder
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper adjust as per taste
- ½-¾ teaspoon salt adjust as per taste
- 2 tablespoon cilantro
- ½ lemon
Instructions
- Wash and peel the chayote squash. Cut them into half and remove the seed. Chop the chayote into ½ inch pieces (see notes).
- Heat a frying pan and add olive oil. Once the oil heats, add onion and garlic. Saute it for 4-5 minutes until the onion begins to brown.
- Add the curry powder, ground turmeric, cayenne, and salt. Add a splash of water and saute for one minute.
- Next, add the chayote squash and ½ cup of water. Mix well and cover. Let it cook on low heat for 12-15 minutes or until the chayote is cooked.
- Add the white beans and mix well. Gently mix until heated through.
- Increase the heat to high. Let the excess moisture evaporate and the chayote char slightly. Turn off the heat and top with cilantro and lemon juice. Serve hot.
Notes
- For the best taste and texture, select fresh chayote squash that is firm, unblemished, and vibrantly colored. Cut the chayote squash into uniform cubes to ensure even cooking.
- Cut the chayote along the ridges first, making the peeling easy. Also, it is important to remove the seed and the inner white membrane before chopping. Soaking the peeled chayote in water for a few minutes helps remove the sticky coating.
- Do not overcook the chayote. It should be tender but not mushy. Overcooking can make it too soft and lose its pleasant texture.
- This recipe is fantastic for meal prepping! Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
