BUTTERNUT SQUASH COCONUT CURRY
Butternut squash coconut curry is one of the easiest, quickest and most tasty dishes that you can prepare in under 30 minutes.
Provided by Michelle Blackwood, RN
Categories Entrée
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 229, Carbohydrate 188, Fat 18, Protein 5
SQUASH & COCONUT CURRY
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
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
VEGAN BUTTERNUT SQUASH THAI CURRY CREPES WITH COCONUT-GINGER-PEA
Make and share this Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea recipe from Food.com.
Provided by Vegan Courtney
Categories Grains
Time 1h30m
Yield 12 crepes, 3-4 serving(s)
Number Of Ingredients 20
Steps:
- First, we get the crepes started.
- In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
- Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
- While the batter is sitting, we make the filling.
- In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
- Add the curry paste and stir constantly for 1-2 minutes.
- Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.
- Add the red pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. The curry will have turned golden. Remove from heat and set aside.
- Back to the crepes!
- Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.
- Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.
- Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
- Onto the sauce:.
- Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
- Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Sprinkle on crushed peanuts and coconut flakes. Arrange the basil leaves and hearts however you desire.
- Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!
Nutrition Facts : Calories 1305.5, Fat 55.8, SaturatedFat 34.5, Sodium 1731.8, Carbohydrate 188.4, Fiber 14.4, Sugar 103.8, Protein 23.2
VEGAN CURRIED COCONUT STEW
Enjoy our vegan curry and achieve all five of your 5-a-day. Choose a yogurt fermented with dairy-free cultures and fortified with calcium and vitamins
Provided by Sara Buenfeld
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large non-stick pan over a medium heat and fry the onions and ginger for a few minutes until starting to soften. Add the sweet potatoes or squash and cook a few minutes more. Stir in the curry powder, cumin and cinnamon stick, then tip in the tomatoes, two cans of water and the bouillon powder. Bring to the boil.
- Once boiling, tip in all the beans. Bring to a simmer and cook, uncovered, for 15 mins. Stir in the cabbage and yogurt, then cook for 5 mins more until all the vegetables are tender. Remove from the heat and leave to cool for a few minutes, then serve half of the stew straightaway, leaving the remaining half to cool for later (if you're following the vegan Healthy Diet Plan). Once cool, the remaining stew will keep chilled for up to a day. Reheat in a pan over a medium-low heat until piping hot and bubbling.
Nutrition Facts : Calories 387 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 24 grams sugar, Fiber 19 grams fiber, Protein 14 grams protein, Sodium 1.19 milligram of sodium
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
VEGAN BUTTERNUT SQUASH AND CHICKPEA CURRY
This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course use canned chickpeas as well.
Provided by MisterHealthy
Categories Main Dish Recipes Curries Vegetarian
Time 9h20m
Yield 4
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
- Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
- When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
- Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
- Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 84.3 g, Fat 10.8 g, Fiber 18.7 g, Protein 15.2 g, SaturatedFat 1.6 g, Sodium 69.4 mg, Sugar 18.3 g
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30-MINUTE SQUASH COCONUT CURRY RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (26)Total Time 30 minsCategory DinnerCalories 367 per serving
- Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
- Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).
- Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur. Add chopped cilantro just before serving.
VEGAN THAI BUTTERNUT SQUASH CURRY WITH COCONUT MILK
From asiantestkitchen.com
Cuisine ThaiTotal Time 35 minsCategory Main CourseCalories 564 per serving
- Mince garlic. Chop onion. Peel, deseed, and chop butternut squash into large chunks.
- Heat a pan to medium heat. Cook the curry paste with the onion, garlic, and oil to bring out their flavor before adding the butternut squash, coconut milk, vegetable stock, and sugar..
- Bring the coconut milk to a boil. Lower to a simmer and cook for 10-15 minutes until the butternut squash is soft and cooked through. Add the red bell pepper and spinach. Cook for 2-3 minutes until the the bell pepper is slightly softened and the spinach is wilted.
- Bring the pot to the table or serve in bowls on top of your grain of choice: steamed rice, whole grain or cauliflower rice.
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