Time 45m Yield 5 Number Of Ingredients 10 Steps:

Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes. Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Time 50m Number Of Ingredients 15 Steps:

Start by prepping ingredients: dice the shallot, mince the garlic and ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside. Heat the coconut oil in a large, deep skillet over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get golden. Add the butternut squash, garlic, and ginger. Stir to coat everything with the oil. Add the red curry paste (see Note 1), yellow curry powder, and coriander. Stir until all the butternut squash is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the butternut squash soup (See Note 2), coconut milk, and can of tomatoes. Stir and add in the salt. Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the squash to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it’s ready.) Remove the lid and continue to simmer for a few minutes to thicken the sauce. Depending on the tomatoes you used, you may need to add 1-2 teaspoons white sugar. Taste and add as needed. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt. Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl (a must-have addition IMO) and if desired, top with finely chopped nuts and cilantro.

Time 50m Yield 4 servings. Number Of Ingredients 15 Steps:

In a large skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside., In the same skillet, saute squash in remaining oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne and reserved onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until squash is tender. Serve with rice. Garnish with basil if desired.

Time 50m Number Of Ingredients 10 Steps:

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more. Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften. Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Time 4h35m Yield 9 servings. Number Of Ingredients 13 Steps:

In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

Time 35m Yield 4 Number Of Ingredients 11 Steps:

Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes. Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

More about “butternut curry recipes”

Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:

  1. Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
  2. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
  3. Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired. VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 tablespoons minced fresh ginger for curry powder.