Coconut Cashew Butternut Squash Curry Recipes

BUTTERNUT SQUASH COCONUT CURRY

Steps:

• Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.
• Cook until onion is soft, about 3 minutes.
• Stir in curry powder, paprika and thyme. Cook for 1 minute.
• Stir in squash, coconut milk, vegetable broth.
• Bring to boil, Cover and reduce to a simmer on low heat.
• Cook for 15 minutes until squash cubes are tender but not mushy.
• Stir in pepper, salt and cilantro.
• Delicious served with rice.

COCONUT CASHEW & BUTTERNUT SQUASH CURRY

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.

BUTTERNUT SQUASH COCONUT CURRY

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).

COCONUT, BUTTERNUT SQUASH CURRY

Steps:

• Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
• Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
• Add garlic and squash.
• Cook over a medium heat for 3-4 minutes.
• Stir occasionally.
• Stir in the coconut milk, curry paste and stock and bring it all to the boil.
• Add the lemon grass, reduce the heat and cover the pan.
• Allow to simmer for 25-30 mins or until the squash is tender.
• Remove the pan from the heat and stir in the coriander, lime juice and spinach.
• Serve immediately, ideally with rice.

BUTTERNUT SQUASH COCONUT CURRY

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.

COCONUT-CURRY CASHEWS

Steps:

• Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
• Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
• Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.

SOUTHEAST ASIAN SQUASH CURRY

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

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.