Butternut Curry Recipe

One Pot Butternut Squash Curry Ambitious Kitchen

WEBOct 20, 2023 · Cook the veggies. Start by cooking down the onion, carrot, cauliflower, and butternut squash in a little coconut oil until they begin …

Rating: 5/5(13)

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Squash Curry Delicious Veggie Curry THE CURRY GUY

WEBMar 14, 2019 · Turn down the heat to medium and add the cumin seeds and curry leaves. Infuse in the oil for about 30 seconds. Fry the …

1. Heat the oil in a large frying pan or wok over high heat. When visibly hot, add the mustard seeds. After a few seconds, they will begin to pop in the oil. Lower the heat to medium-high and toss in the cumin seeds and curry leaves.
2. Let these flavours infuse into the oil for about 30 seconds. Stir in the chopped onion and fry for about five minutes until soft and translucent. Then add the green chillis and garlic and ginger paste and stir it all up to combine.
3. Fry this base masala for about a minute and then stir in the ground spices, followed by the cubed squash and fry for about five minutes or until the squash is about 50% cooked through.
4. Add the coconut milk and bring to a simmer.

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Butternut Squash Curry {EASY!} Chelsea's Messy Apron

WEBApr 30, 2019 · Start by prepping ingredients: dice the shallot, mince the garlic and ginger. I peel the ginger with a spoon or vegetable peeler and …

1. Start by prepping ingredients: dice the shallot, mince the garlic and ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside.
2. Heat the coconut oil in a large, deep skillet over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get golden. Add the butternut squash, garlic, and ginger. Stir to coat everything with the oil.
3. Add the red curry paste (see Note 1), yellow curry powder, and coriander. Stir until all the butternut squash is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the butternut squash soup (See Note 2), coconut milk, and can of tomatoes. Stir and add in the salt. Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the squash to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it's ready.) Remove the lid and continue to simmer for a few minutes to thicken the sauce. Depending on the tomatoes you used, you may need to add 1-2 teaspoons white sugar. Taste and add as needed. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
4. Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl (a must-have addition IMO) and if desired, top with finely chopped nuts and cilantro.

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