Teresa's Recipes
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
- 1/2 cup, chopped, plus extra for garnish Fresh cilantro
- 2 tablespoons Lime juice
- 2 cups Vegetable broth
- 1 can (13.5 ounces) Coconut milk
- 1 teaspoon, or to taste Salt
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Turmeric
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 2 tablespoons Curry powder
- 1 tablespoon, freshly grated Ginger
- 3 cloves, minced Garlic
- 1 large, diced Onion
- 2 tablespoons Coconut oil
- 1 medium, peeled and diced Butternut squash
Dietary Notes
- 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
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.