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 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 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.
Number Of Ingredients 15 Steps:
Cut solid sections of squashes into large chunks and seed-pod sections into 3/4-inch-thick wedges. Puree onion, garlic, and 1 tablespoon water in a blender until smooth. Heat oil in a 4-quart pot over medium heat. Add mustard seeds, fennel seeds, and coriander, and cook until fragrant, 1 to 2 minutes. Stir in onion paste and ginger. Cook, stirring often, until caramelized, 6 to 8 minutes. Add tomato paste, scraping bottom of pot if needed. Stir in remaining 3 cups water, the salt, and crushed red-pepper flakes. Add squash, and cover partially. Bring to a boil. Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes. Serve over brown rice with cilantro and lime wedges.
Time 1h Yield 6 serving(s) Number Of Ingredients 15 Steps:
Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray. Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>. While squash cooks, heat 1-2 tsp of canola oil over medium heat. Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften. Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices. Add tomatoes with their juices, and the chickpeas, stir to combine. Next, add the spinach, stirring to coat with cooking liquid. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes. Add coconut milk and gently stir to combine. Finally, add the roasted butternut squash to the liquid, and stir to coat. Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).
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 squash curry recipes”
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.
