Butternut squash curry

Name: Butternut squash curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 portions
Ingredients: 21.16 ounces butternut squash; 7 Shallots; 3 cloves Garlic; 1 teaspoon ground coriander; ½ teaspoon ground white pepper; 4 red bird’s eye chillies; 5 candlenuts; 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 canned coconut milk

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 portions
Calories
565 kcal
Course
Main Course
Cuisine
Indonesian

Butternut squash curry

Liam Rios

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This butternut squash curry is packed with flavours from herbs and spices mixed with creamy coconut milk.

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Ingredients

Servings

21.16 ounces butternut squash peeled, cubed.
7 Shallots.
3 cloves Garlic.
1 teaspoon ground coriander.
½ teaspoon ground white pepper.
4 red bird’s eye chillies.
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 canned coconut milk.

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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

Try to get the best quality of coconut milk possible. Because some brands of canned coconut milk have a low content of coconut milk. Choose the one with the highest level of coconut milk content.
If fresh red chillies are not available, you can replace them with one teaspoon of dried red chillies/ cayenne pepper powder. But feel free to add more if you prefer a spicier curry.
If you can not get candlenuts, you can substitute them with macadamia nuts. And if both are not available, you can omit them altogether.

Nutrition Information

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Serving 1g Calories 565kcal (28%) Carbohydrates 30g (10%) Protein 7g (14%) Fat 51g (78%) Saturated Fat 28g (140%) Polyunsaturated Fat 20g Sodium 418mg (17%) Fiber 7g (28%) Sugar 7g (14%)