Butternut Squash Coconut Curry recipe
A delicious, yet healthy recipe for butternut squash coconut curry that’s super creamy and made in just one pot.
Ingredients
- 1 medium butternut squash – cut into bite sized pieces
- 3 tbsp coconut oil or olive oil
- 1 yellow onion – chopped
- 3-4 cloves garlic – chopped
- 1 tbsp finely grated ginger optional
- 4 tsp of Season with Spice’s Sweet & Spicy Curry Powder
- 1/2 tsp of Season with Spice’s Garam Masala
- 1 can 13.5 oz of unsweetend coconut milk
- 3/4 cup water or low-sodium vegetable broth
- 1 bunch of baby spinach optional
- Salt to taste
- A squeeze of fresh lemon juice
- Toasted crushed pecan or almond flakes optional
- Handful of cilantro – roughly chopped for garnish
- Serve with brown rice basmati rice, naan, or chapati
Instructions
- Heat oil in a large saucepan. Add onion and cook until lightly browned. Add garlic, ginger, curry powder, and garam masala. Reduce heat to low and sauté the spices for about a minute until fragrant.
- Add the squash, coconut milk, and water/broth. Over medium heat, bring it to a boil, stirring occasionally.
- Then adjust heat to low, cover partially and let simmer for about 30-45 minutes until squash is just tender. Use a fork to check for tenderness.
- The curry will thicken as it cooks down. Season with salt. Add more water/broth if needed.
- When ready to serve, stir in spinach and cook until the spinach just begins to wilt. Turn fire off. Squeeze in lemon juice and garnish with fresh cilantro.
- Serve with brown rice, basmati rice, naan, or chapati bread. Top with toasted pecans or almond flakes. Feel free to add a dollop of Greek yogurt on the side.
Notes
- Because squashes vary in size, you may need to adjust the liquid amounts. When you add the squash pieces into the pot, add in the coconut milk and water/broth, so it just covers the squash. As the liquid cooks down, you can add in more to create the desired consistency.
- If you want to speed up the cooking process, cut the butternut squash pieces into smaller pieces.
- This Butternut Squash & Coconut Curry keeps well in the refrigerator for 2-3 days. The curry will thicken overnight, so you can add in more water when reheating the following day.
Nutrition
Serving: 150gCalories: 154kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8mgPotassium: 574mgFiber: 4gSugar: 4gVitamin A: 15964IUVitamin C: 34mgCalcium: 81mgIron: 1mg
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