• Make-Ahead
• Vegetarian

Ingredients

1. 2 tablespoons canola oil
2. 1 small onion, thinly sliced
3. 2 tablespoons finely julienned fresh ginger (from a 2-inch piece)
4. 1 jalapeño, seeded and cut into thin strips
5. 2 bay leaves
6. 3 garlic cloves, minced
7. 1 teaspoon turmeric
8. 2 small tomatoes, coarsely chopped
9. One 14-ounce can unsweetened coconut milk
10. 1/4 cup water
11. Kosher salt
12. 3 carrots, quartered lengthwise and cut into 1-inch pieces
13. 1 pound butternut squash (neck only), peeled and cut into 1-by-1/2-inch pieces (1 1/2 cups)
14. 1/2 pound thin green beans, cut into 1-inch pieces
15. Basmati rice, for serving

Directions

1. In a large, deep skillet, heat the oil. Add the onion, ginger, jalapeño and bay leaves and cook over moderate heat until softened, 5 minutes. Add the garlic and turmeric and cook, stirring, for 2 minutes. Add the tomatoes and mash lightly until just beginning to soften, 2 minutes. Add the coconut milk and water; season with salt. Bring to a boil.
2. Add the carrots, cover and simmer over low heat until crisp-tender, about 12 minutes. Add the squash and beans, cover and simmer until tender, 15 minutes. Discard the bay leaves. Serve with basmati rice.