Butternut Squash Potato Curry Recipes
VEGAN POTATO AND BUTTERNUT SQUASH CURRY
A yummy Indian-style food! Great for a vegan or vegetarian!
Provided by Madi
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 41.7 g, Fat 19.1 g, Fiber 7.2 g, Protein 5.5 g, SaturatedFat 13 g, Sodium 49.5 mg, Sugar 6.4 g
BUTTERNUT SQUASH & POTATO CURRY
From Clean Eating Magazine Fall 2008 This was my first time cooking with butternut squash. I was intimidated by the long list of ingredients at first, but it's really quite simple and was worth it, it was delicious!
Provided by Nicazz
Categories Curries
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
- In a large wok or skillet, combine garlic and oil. Stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes.
- Add onion, stir-fry 2 minutes, until onion starts to become translucent.
- Add stock mixture, bring to boil.
- Add squash and potatoes. Return to boil, then reduce to a simmer. Cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes.
- Remove from heat, stir in lemon juice.
- Serve over rice, garnish with coconut or parsley. Enjoy!
Nutrition Facts : Calories 178.5, Fat 8.6, SaturatedFat 4.3, Sodium 452.7, Carbohydrate 25.1, Fiber 4.7, Sugar 4.2, Protein 3.3
BUTTERNUT SQUASH AND SWEET POTATO CURRY
This one is an African inspired recipe with fruit and vegetables. I like to serve this in bowls on top of some basmati rice.
Provided by Lene8655
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
- Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
- Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.
Nutrition Facts : Calories 369, Fat 7.8, SaturatedFat 1.3, Cholesterol 2, Sodium 58.9, Carbohydrate 74.1, Fiber 9.2, Sugar 24.5, Protein 6.3
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
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