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5.0 from 30 votes

Butternut Squash Curry

This is an Ethiopian version of squash curry that's spicy and creamy all at the same time. It's great as-is, but would also be good over rice. You can add meat if you want to.

Prep Time
20 mins
Cook Time
20 mins
Servings: 4 servings
Calories: 239 kcal
Course: Main Course , Lunch
Cuisine: Ethiopian

Ingredients

  • 2 red onions, minced
  • 1/4 cup niter kibbeh, ghee or unsalted butter
  • 4 cloves garlic, chopped
  • 1 tablespoon berbere spice mix
  • 1/4 teaspoon cardamom (optional)
  • 1/4 teaspoon fenugreek (optional)
  • 2 pounds butternut squash, peeled, seeded and cut into chunks
  • 2 cups chicken or vegetable stock
  • salt to taste

Instructions

    Cup of Yum
  1. Add the onions to a large, heavy pot and turn the heat to medium-high. As they heat up, keep an eye on the onions, stirring them frequently so they don't stick. You want to sweat them without oil at this point. When they've lost some moisture and are wilting, now add the butter and start sautéing them. Cook over medium heat for about 5 minutes, stirring often.
  2. Add all the remaining ingredients except the stock, mix well and cook for about 5 minutes, again stirring often. Pour in the stock, bring it to a simmer and add salt to taste. Simmer, uncovered, until the squash is tender.

Nutrition Information

Calories 239kcal (12%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 29mg (10%) Sodium 597mg (25%) Potassium 891mg (25%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 24359IU (487%) Vitamin C 54mg (60%) Calcium 127mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 239

% Daily Value*

Calories 239kcal 12%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 597mg 25%
Potassium 891mg 19%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 24359IU 487%
Vitamin C 54mg 60%
Calcium 127mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.