Potato And Butternut Squash Curry With Brown Basmati Rice Recipes

INDIAN BUTTERNUT SQUASH CURRY

Indian butternut squash curry image

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Provided by Good Food team

Time 50m

Number Of Ingredients 10

Ingredients

200g brown basmati rice
1 tbsp olive oil
1 butternut squash, diced
1 red onion, diced
2 tbsp mild curry paste
300ml vegetable stock
4 large tomatoes, roughly chopped
400g can chickpeas, rinsed and drained
3 tbsp fat-free Greek yogurt
small handful coriander, chopped

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

VEGAN POTATO AND BUTTERNUT SQUASH CURRY

Vegan Potato and Butternut Squash Curry image

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

Ingredients

2 tablespoons oil, or as needed
1 onion, chopped
1 teaspoon Madras curry powder, or to taste
1 chile pepper, seeded and chopped, or to taste
1 (14 ounce) can coconut milk
1 butternut squash, peeled and cubed
6 small (3 ounce) potatoes, scrubbed and halved, or to taste
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
salt and ground black pepper to taste

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 CURRY

Butternut Squash Curry image

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

Ingredients

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

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

BUTTERNUT SQUASH BASMATI RICE

Butternut Squash Basmati Rice image

I found this recipe in Food & Wine magazine (Travel Edition - Sept 2012) while waiting for my daughter at the dentist's office. Sounded good to me so I typed it into my phone! Posted for ZWT8.

Provided by kitty.rock

Categories Rice

Time 25m

Yield 3-4 cups

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter
1 teaspoon whole cumin seed
1 teaspoon mustard seeds
1 cup basmati rice
3/4 lb butternut squash, peeled, deseeded, and cut in 1-inch cubes (about 2 cups)
2 cups water
2 teaspoons kosher salt

Steps:

In a medium saucepan melt the butter.
Add cumin seeds and mustard seeds and cook over high until mustard seeds begin to pop.
Add rice and squash and toss with seeds to mix thoroughly.
Add water and salt, and bring to a boil.
Reduce heat to low, cover and simmer until squash is tender and water is completely absorbed - about 15 minutes.
Remove from heat and let stand for 5 minutes.
Fluff rice before serving.

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Potato And Butternut Squash Curry With Brown Basmati Rice Recipes

INDIAN BUTTERNUT SQUASH CURRY

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

VEGAN POTATO AND BUTTERNUT SQUASH CURRY

A yummy Indian-style food! Great for a vegan or vegetarian!

BUTTERNUT SQUASH CURRY

Serve this butternut squash curry with rice.

BUTTERNUT SQUASH BASMATI RICE

I found this recipe in Food & Wine magazine (Travel Edition - Sept 2012) while waiting for my daughter at the dentist's office. Sounded good to me so I typed it into my phone! Posted for ZWT8.

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