Description
Butternut Squash and Coconut Curry is one of the easiest, quickest, and most flavorful dishes that you can prepare in under 30 minutes.
Ingredients
- 4 cups butternut squash, peeled, deseeded and diced
- 1–2 tablespoons oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons curry powder
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 14-ounce can coconut milk
- 1 cup vegetable broth or 1 vegetable bouillon cube plus 1 cup water
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro leaves
Instructions
1. Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.
2. Cook until onion is soft, about 3 minutes.
3. Stir in curry powder, paprika and thyme. Cook for 1 minute.
4. Stir in squash, coconut milk, and vegetable broth.
5. Bring to a boil, cover, and reduce to a simmer on low heat.
6. Cook for 15 minutes until squash cubes are tender but not mushy.
7. Stir in pepper, salt, and cilantro.
8. Serve hot with rice.
Notes
You can substitute the butternut squash with sweet potatoes or pumpkin.
For a spicier version, increase the cayenne pepper or add a chopped chili.
This curry pairs beautifully with basmati rice or naan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entrée, Main Course, Stew
- Method: Stovetop
- Cuisine: Indian, Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 6
- Sodium: 561
- Fat: 20
- Saturated Fat: 17
- Unsaturated Fat: 1.3
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 5
- Protein: 3
- Cholesterol: 0