Butternut Squash Curry
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Unrated
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Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
447 kcal
Butternut Squash Curry
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This easy butternut squash curry recipe is fragrant and flavorful thanks to the addition of Thai red curry paste. Perfect for a weeknight!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 butternut squash cut into ½-inch dice, about 3 ½ cups, small
- 1 shallot finely chopped
- 1 tablespoon ginger from about a 1-inch piece, fresh, minced
- 3 garlic minced, cloves
- 1 Thai red curry paste 4-ounce jar
- ⅛ teaspoon cayenne pepper
- 2 coconut milk light, 14-ounce cans
- 2 teaspoons kosher salt plus additional to taste
- 1 chickpeas rinsed and drained, 15-ounce can, reduced sodium
- lime about 1 ½ tablespoons, plus additional wedges for serving, juice of 1 small lime
- 2 teaspoons fish sauce
- 3 cups baby spinach roughly torn, optional
- ½ cup cilantro roughly chopped, plus additional for serving, leaves and tender stems
- brown rice for serving, cooked
Instructions
- In a Dutch oven or similar large sturdy pot, heat the oil over medium heat. Add the squash, shallot, ginger, garlic, curry paste, and cayenne. Stir constantly to coat the vegetables with the spices, then continue to cook, stirring occasionally, until the squash just begins to soften but is still too al dente to eat, about 10 minutes.
- Stir in the chickpeas and salt and cook 2 minutes more, allowing the chickpeas to get nicely coated with the oil and spices.
- Stir in the coconut milk. Increase the heat to high and bring the mixture to a boil. Reduce to medium low, enough so that the surface of the entire pot bubbles steadily, but gently. Continue to simmer, string every few minutes, until the squash is very tender and the coconut milk has reduced somewhat, about 15 minutes more.
- Stir in the lime juice and fish sauce. If using spinach, stir it in a handful at a time, allowing it to wilt. Stir in the cilantro. Taste and adjust the seasoning as desired.
- Serve warm over rice, with additional fresh cilantro and lime wedges.
Notes
- TO STORE: Keep leftover butternut squash curry in an airtight container in the refrigerator for 3 to 4 days
- TO REHEAT: Warm in a pan over medium heat or reheat the curry in the microwave.
- TO FREEZE: I don’t recommend freezing curries made with coconut milk.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
447kcal
(22%)
Carbohydrates
47g
(16%)
Protein
9g
(18%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Potassium
942mg
(20%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
24837IU
(497%)
Vitamin C
48mg
(53%)
Calcium
192mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 447kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Potassium | 942mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 24837IU | 497% |
| Vitamin C | 48mg | 53% |
| Calcium | 192mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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