Butternut Squash Curry
User Reviews
5
Butternut Squash Curry
Description
In this Butternut Squash Curry, peeled and cubed butternut squash is first steamed until tender and set aside. A mix of chopped vegetables such as peppers, mushrooms, green beans, peas, and others is sautéed with onions until soft. The steamed squash is combined with the sautéed vegetables and then simmered in full-fat coconut milk with Thai red, yellow, or green curry paste and sugar to create a creamy sauce with balanced heat and subtle sweetness. The curry is seasoned with salt to taste and cooked until it reaches a thick, creamy consistency.
The curry offers a blend of textures from soft squash and tender vegetables along with the richness of coconut milk and aromatic Thai curry paste flavors. Serving it hot over brown rice complements the sauce and adds a wholesome base to the dish. The diverse vegetable mix provides color and variety, contributing to the overall appeal of the curry.
To save time, pre-cut butternut squash can be used. Adjusting the amount of curry paste can control the spice level. If the curry becomes too thick, adding water or vegetable broth can thin it. This flexibility allows customization in both preparation time and seasoning intensity.
Ingredients
- 2 cups water
- 1 large butternut squash peeled, seeded, and cubed
- 1 tablespoon neutral oil
- 1 large yellow onion peeled and chopped
- 3 cups mixed vegetables combination of sweet peppers, mushrooms, green beans, peas, cauliflower, summer squash, asparagus, and carrots work nicely
- 1 ounce can coconut milk full-fat
- 2 to 3 tablespoons Thai curry paste red, yellow, or green, prepared
- ¼ cup sugar
- salt to taste
- brown rice for serving (optional)
Instructions
- In a medium pot, bring water to a boil, add prepared squash cubes, cover, and steam for 10 minutes or until tender. Drain and set aside.
- Heat a large skillet over medium. Add oil and onions, and saute onions until translucent.
- Add mixed chopped vegetables and cook another 8-10 minutes or until veggies are tender, stirring frequently.
- Mix steamed butternut cubes in the pan with the other veggies.
- Add coconut milk, curry paste, and sugar to the pan. Stir until curry paste and sugar are dissolved and well-mixed.
- Turn heat to medium-low and simmer for 15 minutes.
- Add salt to taste and serve over hot rice.
Notes
- Using pre-cut butternut squash can reduce preparation time significantly.
- Adjust curry paste quantity to achieve desired spice level, starting with less and adding to taste.
- Add water or vegetable broth if the curry becomes too thick during simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 10mg | 0% |
| Potassium | 477mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 14076IU | 282% |
| Vitamin C | 29mg | 32% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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