Butternut Squash Curry
Servings: 4 people
Calories: 594kcal
This Indian Butternut Squash Curry is a delicious vegetarian squash curry simmered with fragrant spices and rich coconut milk.
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Equipment
Ingredients
- 1 Tablespoon olive oil
- 4 pounds butternut squash peeled and diced (about 4 cups)
- 2 shallots minced
- 8 cloves garlic minced
- 1 Tablespoon grated fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground turmeric
- 1/2 - 1 teaspoon cayenne pepper
- 2 13.5 ounce cans light coconut milk
- 4 cups baby spinach leaves
- Salt and pepper to taste
- 1/4 cup chopped cilantro for garnish
- 1/4 cup chopped peanuts for garnish
- Rice for serving
Instructions
- In a large skillet heat olive oil on medium-high until hot. Add squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened.
- To the skillet add the shallot, and cook until softened, 1-2 minutes. Add garlic, ginger and spices. Cook, about 1 minute, until fragrant.
- Add the coconut milk to the pan. Reduce the heat to medium and simmer, stirring occasionally, 10-15 minutes, until squash is tender. (Be careful not to boil, as the coconut milk may separate.)
- Add spinach and stir until wilted. Season with salt and pepper, to taste.
- Serve curry on top of rice, topped with chopped cilantro and peanuts.
Video
Notes
How to make ahead & store:
- Refrigerator: Store any leftovers in an airtight container in the fridge for 3-5 days.
- Freezer: You can freeze this curry. The texture of the coconut milk may turn a bit grainy after thawing, but the amazing flavor will remain the same. Store in an airtight container in the freezer for up to three months.
Nutrition
Calories: 594kcal | Carbohydrates: 110g | Protein: 9g | Fat: 12g | Saturated Fat: 11g | Sodium: 185mg | Potassium: 1539mg | Fiber: 9g | Sugar: 9g | Vitamin A: 40130IU | Vitamin C: 82.5mg | Calcium: 235mg | Iron: 4.3mg