Cashew Coconut And Squash Curry Recipes

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COCONUT CASHEW & BUTTERNUT SQUASH CURRY



Coconut cashew & butternut squash curry image

Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It's perfect for a family meal

Provided by Shivi Ramoutar

Categories     Dinner

Time 45m

Number Of Ingredients 12

1 tbsp oil
1 onion, finely chopped
3 garlic cloves, finley chopped
1cm piece of ginger, peeled and grated
2 tbsp mild curry powder
400g can coconut milk
200g can chopped tomatoes
75g cashew nuts, blitzed to a fine powder
4 tbsp raisins
400g can chickpeas, drained
1 large butternut squash, peeled and cut into chunks (about 750g prepared weight)
rice, naan breads and pickles, to serve (optional)

Steps:

  • Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
  • Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.

Nutrition Facts : Calories 563 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 35 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium

SOUTHEAST ASIAN SQUASH CURRY



Southeast Asian Squash Curry image

Provided by Maggie Ruggiero

Categories     Quick & Easy     Dinner     Cashew     Curry     Spinach     Squash     Butternut Squash     Fall     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

1 tablespoon plus 2 teaspoons vegetable oil, divided
1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 teaspoon cumin seeds
1 medium onion, thinly sliced
1 (14-ounce) can unsweetened coconut milk (do not stir), divided
1 1/2 to 2 tablespoons Thai Kitchen red curry paste
1/3 cup water
1 (2- to 3-inch) cinnamon stick
3 whole cloves
5 ounces baby spinach (5 cups packed)
1 tablespoon Asian fish sauce, or to taste
1/4 cup salted roasted cashews, chopped
Accompaniment: lime wedges

Steps:

  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
  • Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
  • Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.

SQUASH & COCONUT CURRY



Squash & coconut curry image

Take five ingredients and whip up this quick, healthy, vegetarian curry

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 5

2 tbsp Madras curry paste
1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks
1 red pepper , halved, deseeded and roughly chopped into chunks
400g can reduced-fat coconut milk
small bunch coriander , roughly chopped

Steps:

  • Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
  • Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

Nutrition Facts : Calories 458 calories, Fat 33 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium

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

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