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
4 servings
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Calories
303 kcal
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Course
Main Course
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Cuisine
Indian
Butternut Squash Curry
Description
The recipe begins by sautéing finely diced onions in oil until soft, which brings out their natural sweetness and forms a flavorful base. Diced butternut squash is then added alongside ginger paste and a combination of red curry powder and curry powder, coating the squash with warm spices. Brief cooking allows the spices to release their aromas.
Canned coconut milk and vegetable broth are poured in to create a rich curry liquid, which is brought to a boil then simmered with a lid until the squash softens to fork tenderness. This slow cooking melds the flavors and creates a creamy sauce. At the end, fresh spinach is stirred in just until wilted, adding color and mild green flavor.
The curry has a creamy texture with tender squash pieces, fragrant from the ginger and curry powders, and a subtle sweetness from the coconut milk. It is typically ladled into bowls for serving as a vegetarian main or side dish. Variations in spice level can be made by adjusting curry powders.
For best results, use canned coconut milk for its thickness and creaminess. Leftovers store well in the refrigerator for up to four days or can be frozen for longer storage.
Ingredients
- 1 tbsp olive oil or coconut oil
- ½ cup onion finely diced
- 2 cups butternut squash diced
- 1 tbsp ginger paste
- 1 tbsp red curry powder or red curry paste
- 1 tbsp curry powder
- 13 ounces coconut milk canned
- 1 cup vegetable broth
- 3 cups spinach
Instructions
- First, add oil and diced onion to a large skillet over medium heat. Cook for 3 to 4 minutes or until onions have softened.
- Add in diced butternut squash, ginger paste, red curry powder and curry powder. Gently stir to coat the squash in spices.
- Cook for 2 minutes.
- Then, add in coconut milk and broth. Bring mixture to a light boil. Place lid on skillet and cook for 15 to 18 minutes, until squash is fork tender.
- Turn heat off. Add in spinach. Stir until wilted.
- Finally, ladle into bowls.
Notes
- Dice butternut squash into pieces no larger than 1 inch for even cooking.
- Canned coconut milk is recommended for its creamy consistency; avoid using thinner dairy milk substitutes.
- Adjust curry powder amounts to taste during cooking, as spice levels vary by brand.
- Store any leftovers in the refrigerator up to 4 days or freeze for up to 1 month for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 273mg | 11% |
| Potassium | 690mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 9706IU | 194% |
| Vitamin C | 25mg | 28% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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