Butternut Squash Curry Recipes

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BUTTERNUT SQUASH CURRY



Butternut Squash Curry image

A creamy, coconutty Butternut Squash Curry that is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally vegan and dairy free.

Provided by Chelsea

Categories     Dinner     Main Course     Vegetarian

Time 50m

Number Of Ingredients 15

1 large shallot (diced (~1/3 cup))
3 cloves minced garlic ((~1 and 1/2 teaspoons))
2 tablespoons finely minced ginger ((from a 1 and 1/2 inch piece))
1 butternut squash (diced (~4 and 1/2 cups))
2 tablespoons coconut oil
3 tablespoons red curry paste (Note 1)
1 and 1/2 teaspoons yellow curry powder
1/4 teaspoon ground coriander
3/4 cup Packaged Butternut Squash Soup (Note 2)
1 can (15 ounces) full-fat coconut milk
1 can (14.5 ounces) good quality fire-roasted diced (or crushed) tomatoes
1 teaspoon fine sea salt
1-2 teaspoons white sugar (optional)
3 cups fresh baby spinach
Serve with: cooked basmati rice, crushed cashews/peanuts/pistachios, chopped cilantro, lime wedges

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.

Nutrition Facts : Calories 128 kcal, Carbohydrate 20 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Sodium 407 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

BUTTERNUT SQUASH CURRY



Butternut Squash Curry image

Serve this butternut squash curry with rice.

Provided by Dan Denardo

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 5

Number Of Ingredients 10

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

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.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g

INDIAN BUTTERNUT SQUASH CURRY



Indian butternut squash curry image

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

200g brown basmati rice
1 tbsp olive oil
1 butternut squash, diced
1 red onion, diced
2 tbsp mild curry paste
300ml vegetable stock
4 large tomatoes, roughly chopped
400g can chickpeas, rinsed and drained
3 tbsp fat-free Greek yogurt
small handful coriander, chopped

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.

Nutrition Facts : Calories 423 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium

BUTTERNUT SQUASH CURRY



Butternut Squash Curry image

This curry is served over brown rice, which is heartier and more flavorful than the conventional white variety. For thicker curry, mash some of the squash with the back of a wooden spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 15

2 medium butternut squashes (about 2 pounds), peeled, halved, and seeded
1 large onion, cut into large chunks
4 garlic cloves
3 cups plus 1 tablespoon water
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1/4 teaspoon ground coriander
1 two-inch piece fresh ginger, peeled and finely grated (about 2 tablespoons)
2 tablespoons tomato paste
2 teaspoons coarse salt
1/4 teaspoon crushed red-pepper flakes
2 cups cooked brown rice, for serving
Fresh cilantro, for serving
Lime wedges, for serving

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.

Nutrition Facts : Calories 279 g, Fat 5 g, Fiber 8 g, Protein 6 g, Sodium 642 g

BUTTERNUT SQUASH COCONUT CURRY



Butternut Squash Coconut Curry image

This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry

Provided by Kozmic Blues

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 -2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon cinnamon
10 ounces frozen spinach, thawed and drained
2 small butternut squash, peeled, seeded, cubed
curry powder, salt and pepper for sprinkling over squash
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can light coconut milk
salt and pepper, to taste
1/4 cup cilantro, chopped for garnish
basmati rice or brown rice, for serving

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).

BUTTERNUT SQUASH COCONUT CURRY



Butternut Squash Coconut Curry image

This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.

Provided by hame0051

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 11

2 cups diced butternut squash
1 cup water
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
1 (15 ounce) can coconut milk
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup chopped fresh cilantro, or to taste

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.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 34.2 g, Fat 26.7 g, Fiber 7.9 g, Protein 10.8 g, SaturatedFat 20.7 g, Sodium 607 mg, Sugar 1.9 g

BUTTERNUT CURRY



Butternut Curry image

Try making this curry when the squash is coming fast and furious in your garden. It's wonderful over rice and with crusty bread to soak up the tasty sauce.-Emilee Gettle, Mansfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

1 medium onion, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
2 tablespoons canola oil, divided
6 garlic cloves, minced
5 cups cubed peeled butternut squash
2 cups V8 juice
1 can (13.66 ounces) coconut milk
2 tablespoons red curry paste
1 vegetable bouillon cube
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
Dash cayenne pepper
Hot cooked rice
Fresh basil leaves, optional

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.

Nutrition Facts :

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