Servings: 4
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.
Nutrition
Calories: 100kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 295mg | Potassium: 192mg | Fiber: 3g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg
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