Butternut Squash Curry
This Indian-style butternut squash curry features cubes of succulent squash in a creamy, spiced coconut curry sauce. The recipe needs just one pot, 30 minutes and pantry ingredients. It's vegan, gluten-free, soy-free and nut-free.
Servings: 4 servings
Calories: 327kcal
Cost: $7.65 per recipe/$1.90 per serving
Equipment
- Dutch oven or large saucepan or skillet with lid
Ingredients
- 1 tablespoon coconut oil (or any vegetable oil)
- 1 teaspoon mustard seeds
- 1 medium onion (finely chopped. Red onion is preferred but yellow will do.)
- 4 tablespoons fresh cilantro (divided)
- 1 heaping tbsp ginger garlic paste
- 1 teaspoon cayenne (use less if you prefer less heat, more if you'd like the curry spicier)
- ½ teaspoon turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 20 oz butternut squash (cut in 1-inch cubes)
- 1 cup water
- 14 oz full fat coconut milk
- 2 teaspoons garam masala
- 2 medium tomatoes (finely chopped)
- Salt to taste
Instructions
- Heat oil in a Dutch oven or large saucepan over medium heat. Add the mustard seeds and when they sputter add the onions. Sauté for 2-3 minutes until they turn translucent.
- Add two tablespoons of the cilantro and ginger garlic paste and sauté for a minute. Next add the turmeric, cayenne, ground coriander and ground cumin. Mix for a few seconds.
- Stir in the butternut squash, then add a cup of water. Mix, cover and let the butternut squash cook for about 10 minutes or until fork-tender but not mushy.
- Stir in the coconut milk. Add salt to taste and let the curry come to a boil. Then add the garam masala and mix. Finally, add the tomatoes and stir them in.
- Continue to simmer for a couple of minutes, then turn off heat and sprinkle more cilantro.
- Serve hot or warm
Nutrition
Serving: 1 serving | Calories: 327kcal | Carbohydrates: 26g | Protein: 5g | Fat: 26g | Saturated Fat: 22g | Potassium: 952mg | Fiber: 5g | Sugar: 6g | Vitamin A: 15822IU | Vitamin C: 42mg | Calcium: 117mg | Iron: 5mg