5 from 165 votes
Butternut Squash Curry
Butternut Squash Curry combines roasted squash, aromatic vegetables, and chickpeas in a creamy coconut milk spiced with red curry paste and soy sauce. Finished with fresh coriander, toasted cashews, and lime juice, it offers rich, slightly spicy flavors balanced by sweetness and nutty crunch, suitable for a warming vegetarian meal.
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings:
4
people
Calories:
436 kcal
Course:
Main Course
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 436
% 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.