BUTTERNUT SQUASH CURRY
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
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
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
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
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
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
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
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
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
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
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
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
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
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 :
More about "butternut squash curry recipes"
10 BEST BUTTERNUT SQUASH CURRY INDIAN RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH CURRY - SRI LANKAN SQUASH CURRY | THE ...
From greatcurryrecipes.net
Category Main or SideTotal Time 40 mins
RECIPE: ROASTED BUTTERNUT SQUASH CURRY - IT'S A DANIELLE LIFE
From itsadaniellelife.com
BUTTERNUT SQUASH CURRY - VEGAN ON BOARD
From veganonboard.com
BUTTERNUT SQUASH CURRY - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
YELLOW THAI BUTTERNUT SQUASH CURRY RECIPE WITH CHICKPEAS
From lepetiteats.com
SRI LANKAN SQUASH CURRY RECIPE - ARABPRINTMEDIA.COM
From arabprintmedia.com
THAI BUTTERNUT SQUASH RED CURRY RECIPE | LITTLE SPICE JAR
From littlespicejar.com
BUTTERNUT SQUASH CURRY RECIPE - ETHIOPIAN SQUASH CURRY ...
From honest-food.net
BUTTERNUT SQUASH CURRY - DELICIOUS VEGGIE CURRY - THE ...
From greatcurryrecipes.net
EASY BUTTERNUT SQUASH CURRY RECIPE - PENNY'S RECIPES
From pennysrecipes.com
BUTTERNUT SQUASH CURRY WITH TOFU RECIPE | CHEFDEHOME.COM
From chefdehome.com
FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
BUTTERNUT SQUASH CURRY - THE ALMOND EATER
From thealmondeater.com
30-MINUTE BUTTERNUT SQUASH CURRY - KATIE'S CONSCIOUS KITCHEN
From katiesconsciouskitchen.com
QUICK BUTTERNUT SQUASH CURRY » GORDON RAMSAY.COM
From gordonramsay.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS - GATHERING DREAMS
From gatheringdreams.com
CURRY-ROASTED BUTTERNUT SQUASH RECIPE - EMILY FARRIS ...
From foodandwine.com
10 BEST VEGAN BUTTERNUT SQUASH CURRY RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS - AHEAD OF THYME
From aheadofthyme.com
RAJASTHANI BUTTERNUT SQUASH CURRY | FEASTING AT HOME
From feastingathome.com
BUTTERNUT SQUASH CURRY WITH LENTILS - READY IN 30 MINUTES!
From tamingtwins.com
BUTTERNUT SQUASH + MUSHROOM CURRY - SO VEGAN
From wearesovegan.com
BUTTERNUT SQUASH CURRY WITH LENTILS AND BRUSSELS SPROUTS ...
From gratefulgrazer.com
VEGAN BUTTERNUT SQUASH CURRY WITH SPINACH | HEALTHY ...
From healthynibblesandbits.com
ROASTED BUTTERNUT SQUASH WITH CURRY LEAVES RECIPE - NIK ...
From foodandwine.com
BUTTERNUT SQUASH CURRY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BUTTERNUT SQUASH CURRY - DELISH KNOWLEDGE
From delishknowledge.com
BUTTERNUT SQUASH CURRY – A COUPLE COOKS
From acouplecooks.com
BUTTERNUT SQUASH CURRY RECIPES | WAITROSE & PARTNERS
From waitrose.com
BUTTERNUT SQUASH AND CHICKPEA CURRY RECIPE - BBC FOOD
From bbc.co.uk
BUTTERNUT SQUASH CURRY | TILDA
From tilda.com
ONE POT BUTTERNUT SQUASH CHICKEN CURRY | THE GIRL ON BLOOR
From thegirlonbloor.com
ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY - CUPFUL OF KALE
From cupfulofkale.com
BUTTERNUT SQUASH CURRY WITH CRISPY CHICKPEAS - SIMPLY ...
From simply-delicious-food.com
BUTTERNUT SQUASH CURRY - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
BUTTERNUT SQUASH CURRY WITH SPINACH | VEGAN BUTTERNUT ...
From vnutritionandwellness.com
BUTTERNUT SQUASH COCONUT CURRY - HEALTHIER STEPS
From healthiersteps.com
BUTTERNUT SQUASH CURRY RECIPE | SCHWARTZ
From schwartz.co.uk
BEST BUTTERNUT SQUASH CURRY RECIPE - HOW TO MAKE BUTTERNUT ...
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #vegetables #vegetarian #dietary #squash
You'll also love