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Amazing Butternut Squash Coconut Curry in 30 Min

Butternut Squash Coconut Curry
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Butternut Squash Coconut Curry is a flavorful and creamy dish. It combines sweet butternut squash with rich coconut milk and aromatic spices. This vegan-friendly recipe is easy to make and perfect for a comforting meal.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 can (13.5 oz) coconut milk
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup vegetable broth
  • 1 cup spinach, fresh or frozen
  • 1 tablespoon olive oil
  • Fresh cilantro, for garnish
  • Cooked rice, for serving (optional)

Instructions

  1. Start by peeling and dicing the butternut squash. Chop the onion, and mince the garlic and ginger.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onion to the pot. Sauté for about 5 minutes until the onions become translucent.
  4. Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
  5. Add the curry powder, turmeric, cumin, salt, and black pepper. Stir well to combine, cooking for another minute.
  6. Add the diced butternut squash to the pot and mix well to coat with the spices.
  7. Pour the coconut milk into the pot, followed by the vegetable broth. Stir everything together until well combined.
  8. Bring the mixture to a gentle boil. Once boiling, reduce to a simmer and cover. Cook for about 20 minutes or until the butternut squash is tender.
  9. Stir in the spinach and cook for an additional 5 minutes until it wilts.
  10. Taste and adjust seasoning, adding more salt or spices as desired. Remove from heat.

Notes

  • Experiment with Spices: Adjust spice levels to your preference. Add cayenne pepper or red pepper flakes for more heat.
  • Use Fresh Ingredients: Fresh ginger and garlic enhance the dish’s flavor.
  • Balance the Flavors: Add a small amount of brown sugar or maple syrup for a sweeter curry.
  • Garnish with Lime: A squeeze of fresh lime juice adds a delightful zing.
  • Recipe Variation: Add chickpeas for protein, use other vegetables like sweet potatoes, or use curry paste instead of powder.
  • Creamier Texture: Blend half of the curry before adding spinach for a smoother finish.
  • Storage: Store in an airtight container in the refrigerator for up to 4-5 days.
  • Freezing: Portion into freezer-safe containers and freeze for up to 3 months.

Nutrition

Find it online: https://keepityummy.com/butternut-squash-coconut-curry-recipe/

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