Butternut Squash and Green Bean Stew

This warm and rich vegetarian stew with roasted butternut squash and green beans is a staple at chef Meherwan Irani’s dinner table. At home, he likes to make double or triple batches of the coconut milk curry (see his recipe for All-Purpose Coconut Curry here) and freeze it in two-cup portions. Then, when he’s ready for dinner, all he has to do is reheat the prepared curry and roast some squash. If you want to prepare this recipe with premade curry, bring two cups curry to a gentle simmer in a saucepan over medium-low heat, then add the roasted squash and cut green beans and simmer until the squash is warmed through and the green beans are tender.