Butternut squash curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 portions
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Calories
565 kcal
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Course
Main Course
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Cuisine
Indonesian
Butternut squash curry
Description
The curry begins by pounding shallots, garlic, ground coriander, white pepper, bird’s eye chillies, candlenuts, turmeric, and salt into a smooth paste. This spice paste is then fried with fresh aromatics including galangal, lemongrass, curry leaves, and bay leaf until fragrant. Adding cubed, peeled butternut squash to this mixture allows the spices to coat the vegetable properly before coconut milk is poured in for simmering.
The coconut milk softens the squash while blending the spicy and herbal flavors into a creamy sauce. The resulting curry balances heat from chillies with the sweetness of squash and richness from coconut milk. It can be served as a main or side dish alongside rice or bread.
To preserve quality, using high-content coconut milk enhances flavor and thickness. Substitutions for candlenuts include macadamia nuts or omission if unavailable. Fresh red chillies can be replaced by dried red chilli powder if needed, adjusting quantity to desired heat.
Ingredients
- 21.16 ounces butternut squash peeled, cubed.
- 7 shallot
- 3 cloves garlic
- 1 teaspoon Coriander ground
- ½ teaspoon ground white pepper
- 4 bird’s eye chilli red
- 5 candlenuts see the note.
- ½ teaspoon ground turmeric
- 1 teaspoon salt
- 3 tablespoons cooking oil
- ½ inch galangal
- 1 lemongrass
- 3 curry leaves
- 1 bay leaf
- 27 fluid ounces coconut milk canned
Instructions
- Using a pestle and mortar or a food processor/ chopper, pound to paste the shallots, garlic, ground coriander, ground white pepper, red chillies, candlenuts, ground turmeric and salt. Try to pound/ process them into a smooth paste.
- Put the oil in a cooking pan and heat it. Then fry the spice paste, galangal, lemongrass, curry leaves, and bay leaf for about 5 minutes or until the spice paste and herbs become fragrant.
- Add in butternut squash chunks and stir fry for 2-3 minutes.
- Then pour in coconut milk, give it a stir and leave it to cook at moderate heat until the squash is fully cooked and softened.
Notes
- Choose high-quality canned coconut milk with a high coconut content for a richer curry.
- If fresh red chillies are unavailable, use approximately one teaspoon of dried red chilli powder or cayenne pepper; adjust quantity based on heat preference.
- Candlenuts may be substituted with macadamia nuts or omitted but they add a creamy texture and subtle flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portions
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 565kcal | 28% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 51g | 78% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 20g | 118% |
| Sodium | 418mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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