Butternut Squash Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
412 kcal
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Course
Main Course
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Cuisine
Indian
Butternut Squash Curry
Description
This curry starts with a smooth paste made from processed onion, garlic, ginger, and red chili, which is gently cooked with avocado or olive oil to build its flavor. Ground spices including turmeric, coriander, cumin, and garam masala are added to create warmth and complexity. Then diced butternut squash, rinsed chickpeas, coconut milk, and vegetable stock are stirred in and simmered until the squash is tender and the sauce thickens.
Finally, chopped kale is stirred in to wilt just before serving, adding green color and mild bitterness to balance the creaminess. A squeeze of lime juice right before serving lifts and freshens the dish. The curry combines sweet squash, creamy coconut, warming spices, and hearty greens for a satisfying meal.
The recipe advises using a large pot to accommodate the ingredients comfortably. It can be doubled easily. Make sure to peel and cut squash into uniform pieces for even cooking. Avoid overcooking the curry paste to prevent bitterness. Adjust chili quantity to your preferred spice level. Golden raisins may be added for a touch of sweetness. Garnishing with fresh coriander adds color and flavor accents.
Ingredients
- 1 small onion chopped
- 1-2 garlic peeled, cloves
- 1 ginger peeled and chopped, thumb-sized piece
- 1 red chili seeded and diced
- 1 tablespoon avocado oil or olive oil
- 1/2 teaspoon Turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1 teaspoon garam masala
- 1/2 butternut squash peeled and diced (about, medium
- 14.5 ounces chickpeas one can, rinsed and drained
- 14 ounces coconut milk one can, full-fat
- 1 cup vegetable stock
- 3 cups kale packed, chopped
- 1 lime plus wedges to serve
Instructions
- Peel the 1/2 of medium butternut squash and cut into dice.
- Drain and rinse the 14.5 ounces chickpeas and set aside.
- Peel the 1-2 garlic cloves and 1 thumb-sized piece of ginger.
- Next, finely chop the 1 small onion, ginger, 1 red chill and 3 cups packed chopped kale.
- In a food processor, place the onion, garlic, ginger, and chili. Process until it turns into a smooth paste.
- Heat the 1 tablespoon avocado or olive oil in a pot over medium-high heat. Add the onion-garlic paste and cook stirring constantly for about 1 minute.
- Add in the 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1 teaspoon garam masala, and cook for 1 minute more. Now, stir in the butternut squash, chickpeas, 14 ounces full- fat coconut milk, and 1 cup vegetable stock.
- Reduce the heat to low and let it simmer for 30 minutes until the squash is tender and the curry is thickened.
- Add in the chopped kale and cook for a few minutes more, allowing it to wilt evenly.
- Turn off the heat and add 1 lime (juiced), stir well, and serve warm with lime wedges.
Notes
- Use a large pot to avoid overcrowding ingredients while cooking.
- This recipe can be doubled to serve more people without changes to cooking times.
- Rinse and drain chickpeas thoroughly before adding to the curry to remove excess salt and preserve flavor.
- Peel and dice butternut squash into similarly sized cubes for even cooking.
- Cook homemade curry paste for only about one minute to avoid burning the spices and bitterness.
- Adjust the chili amount to taste, omitting for milder curry or adding more for extra heat.
- Add golden raisins if you want a subtle sweetness contrast.
- Squeeze fresh lime juice over the curry before serving for brightness.
- Fresh coriander garnish adds color and a fresh herbal note.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 412kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 20g | 100% |
| Sodium | 560mg | 23% |
| Potassium | 1031mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 15233IU | 305% |
| Vitamin C | 104mg | 116% |
| Calcium | 192mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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