Butternut Squash Curry
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4 people
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Calories
436 kcal
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Course
Main Course
Butternut Squash Curry
Description
This curry begins by roasting cubed butternut squash seasoned with olive oil and salt until tender and caramelized. Meanwhile, shallots, garlic, ginger, and carrot are stir-fried in coconut oil until softened and lightly golden. Half the roasted squash and the sautéed vegetables blend smooth with stock, forming a thick base. The curry paste is cooked briefly in coconut milk before adding the blended mix, remaining coconut milk, chickpeas, and soy sauce. The rest of the roasted squash is stirred in whole, and the curry simmers to blend flavors further.
The use of red curry paste delivers moderate heat and complex spice, controlled by the creamy coconut milk. The roasted squash contributes sweetness and texture contrasts with the creamy base and firm chickpeas. Garnishes of fresh coriander and toasted crushed cashews add herbal brightness and crunch, while a squeeze of lime juice lifts the flavor with acidity.
This curry suits a hearty vegetarian main dish and can be served with rice or flatbreads. Its flavor level can be adjusted by substituting yellow curry paste for milder taste or adding chili flakes or sriracha for more spice.
Ingredients
- 1 butternut squash medium size
- 1 tablespoon coconut oil
- 3 shallot
- 1 garlic clove
- 1 thumb-sized ginger piece
- 1 carrot
- 1 ¼ cup stock
- 1 tablespoon red curry paste
- 1 ½ cup coconut milk
- 1 tablespoon soy sauce
- 9 oz chickpeas
- salt to taste
For Garnishing
- A handful Coriander
- A handful cashews toasted and crushed
- lime juice
Instructions
- Preheat the oven to 200C (400F)
- Peel and cut into cubes the butternut quash. Transfer to a baking tray or baking dish, drizzle some olive oil and salt and bake for about 30 minutes. Depending on how big you cut the cubes, it will need longer or shorter.
- While the squash is roasting, roughly chop the shallots, carrot, ginger and garlic clove. Add coconut oil to a frying pan and the chopped veggies. Stir-fry until the shallots soften and the rest start to golden.
- Once the butternut squash is roasted and the veggies are ready, transfer just half of the butternut squash and all the stir-fried veggies to a blender jug with the stock. Blend until you have a smooth consistency.
- Heat some coconut oil in a pan and add red curry paste and a little bit of coconut milk. Stir for a couple of minutes.
- Add the blended mixture, the rest of the coconut milk, chickpeas, soy sauce, and the other half of the roasted butternut squash still in cubes.
- Leave simmering for 10 minutes, add toasted cashews, and chopped coriander, drizzle some fresh lime juice, and serve.
Notes
- Use yellow curry paste instead of red for a milder curry flavor.
- Add sriracha or chili flakes before serving to increase spiciness as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 587mg | 24% |
| Potassium | 1177mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 23246IU | 465% |
| Vitamin C | 44mg | 49% |
| Calcium | 157mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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