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Squash Curry
Savor the warming flavors of our enhanced Squash Curry, an enchanting blend of spices and tender butternut squash simmered in rich coconut milk. A culinary gem inspired by Indian cuisine, this Squash Curry brings an exotic touch to your dinner table, providing a symphony of taste that combines the sweetness of butternut squash with the earthiness of aromatic spices and the creamy richness of coconut milk.
Ingredients
- Fresh cilantro
- 1/2 cup, chopped, plus extra for garnish
- Lime juice
- 2 tablespoons
- Vegetable broth
- 2 cups
- Coconut milk
- 1 can (13.5 ounces)
- Salt
- 1 teaspoon, or to taste
- Cayenne pepper
- 1/4 teaspoon
- Turmeric
- 1 teaspoon
- Coriander
- 1 teaspoon
- Cumin
- 1 teaspoon
- Curry powder
- 2 tablespoons
- Ginger
- 1 tablespoon, freshly grated
- Garlic
- 3 cloves, minced
- Onion
- 1 large, diced
- Coconut oil
- 2 tablespoons
- Butternut squash
- 1 medium, peeled and diced
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and freshly grated ginger. Sauté until the onion becomes translucent, about 5 minutes.
- Stir in the curry powder, cumin, coriander, turmeric, cayenne pepper, and salt, ensuring the onion mixture is well-coated with the spices.
- Add the diced butternut squash to the pot, stirring occasionally for about 5 minutes.
- Pour in the coconut milk and vegetable broth. Increase heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the squash is tender.
- Finally, stir in the lime juice and chopped fresh cilantro. Adjust the seasonings if necessary.
- Serve this delicious Squash Curry over steamed basmati rice or with warm naan bread. Garnish with additional fresh cilantro for a burst of freshness.
Tips
- For a creamier curry, you can blend half of the cooked squash and mix it back into the curry.
- If you want a vegan dish, ensure the vegetable broth and curry powder you use are vegan.
- For a spicier kick, add an extra 1/4 teaspoon of cayenne pepper.
- This dish pairs well with a crisp, acidic white wine like a Sauvignon Blanc.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 35 minutes Calories: 300 Fat: 18g Carbs: 30g Protein: 6g Sodium: 700mg Sugar: 6g
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