BUTTERNUT SQUASH COCONUT CURRY

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Butternut Squash Coconut Curry image

This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry

Provided by Kozmic Blues

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 -2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon cinnamon
10 ounces frozen spinach, thawed and drained
2 small butternut squash, peeled, seeded, cubed
curry powder, salt and pepper for sprinkling over squash
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can light coconut milk
salt and pepper, to taste
1/4 cup cilantro, chopped for garnish
basmati rice or brown rice, for serving

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).

Eric Salvador
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This curry is a must-try!


Tsepiso Mokake
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This is a great recipe. I will definitely be making it again.


Bishal Patel
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I love this curry! It's so flavorful and creamy.


Kathleen Martin
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This curry is simply delicious. The butternut squash and coconut milk are a perfect combination.


Iam Mobasira
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This curry is a great make-ahead meal. It's also a great way to meal prep for the week.


Hypniac
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I love the creamy texture of this curry. It's also a great way to get your daily dose of vegetables.


Akwaboah Kwadwo
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This curry is a great way to warm up on a cold day. It's also a healthy and satisfying meal.


Hendip Magar
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This curry is so easy to make and it's packed with flavor. I love the combination of butternut squash and coconut milk.


Olive Conover
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This curry is a great way to use up leftover butternut squash. It's also a healthy and delicious meal.


Sandra Ghoda
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This curry is a great make-ahead meal. It's also a great way to meal prep for the week.


Kiana Shelton
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I love the creamy texture of this curry. It's also a great way to get your daily dose of vegetables.


Razu Mandal
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This curry is a great way to warm up on a cold day. It's also a healthy and satisfying meal.


Tayyab usmani
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I'm not a big fan of curry, but I really enjoyed this dish. The butternut squash and coconut milk make it creamy and flavorful.


niki botti
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This curry is a great way to use up leftover butternut squash. It's also a healthy and flavorful dish.


Shahzad Sial
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I love the combination of butternut squash and coconut milk in this curry. It's a unique and flavorful dish.


Me T
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This was a great recipe for a weeknight meal. It was quick and easy to make, and the curry was delicious.


Mehedi Hasan Shakib
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This curry is so easy to make and it's packed with flavor. I love that I can use up leftover butternut squash in this dish.


Abdur
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I'm not usually a fan of butternut squash, but this curry changed my mind. The coconut milk and spices really elevate the flavor of the squash.


Mustafa Omran
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This butternut squash coconut curry was a hit with my family! The flavors were so rich and creamy, and the squash was perfectly tender. I will definitely be making this again.


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