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Butternut Squash Curry

URL: https://thehealthyepicurean.com/butternut-squash-curry/

Ingredients

The curry

  • 1 tablespoon oil
  • ½ medium yellow or white onion, peeled and diced
  • 3-4 cups chopped baby spinach
  • 2 inches fresh ginger, peeled and minced
  • 2 tablespoons red curry paste
  • 1 tablespoon ground turmeric
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • 4 cups cubed butternut squash
  • ¾ cup unsalted vegetable or chicken stock
  • 15 ounces full fat coconut milk
  • ½ medium lime, zest and juice
  • 1 teaspoon granulated sugar
  • splash fish sauce (optional)

For serving

  • cooked Jasmine or basmati rice
  • chopped cashews
  • cilantro

Instructions

  1. Heat the oil in a Dutch oven or medium pot over medium heat.
  2. Add the onion and sauté until starting to soften.
  3. Add the spinach, ginger, curry paste, turmeric, salt, coriander, and black pepper, and sauté until the spinach is wilted.
  4. Add the butternut squash, stock, and coconut milk, and let simmer until the squash is slightly soft.
  5. Stir in the lime zest and juice, sugar, and fish sauce if using.
  6. Taste and adjust the seasoning as necessary.
  7. Serve the curry over cooked rice and top with cashews and cilantro.

Nutrition Facts (estimated)

Servings
4
Calories
345
Total fat
23g
Total carbohydrates
26g
Total protein
6g
Sodium
574mg
Cholesterol
0mg

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