Butternut Squash Curry
This Butternut Squash Curry is the ultimate comfort food loaded with vibrant and nutritious ingredients. It's a great make-ahead dish to cook a big batch of and heat anytime you need something warm and comforting. Perfect for a busy weeknight or during cold, lazy weekends!
Servings: 6 servings
Calories: 125kcal
Ingredients
- 2 cups water
- 1 large butternut squash peeled, seeded, and cubed
- 1 tablespoon neutral oil
- 1 large yellow onion peeled and chopped
- 3 cups mixed vegetables combination of sweet peppers, mushrooms, green beans, peas, cauliflower, summer squash, asparagus, and carrots work nicely
- 1 28-ounce can full-fat coconut milk
- 2 to 3 tablespoons prepared Thai curry paste red, yellow, or green
- ¼ cup sugar
- Salt to taste
- Brown rice for serving (optional)
Instructions
- In a medium pot, bring water to a boil, add prepared squash cubes, cover, and steam for 10 minutes or until tender. Drain and set aside.
- Heat a large skillet over medium. Add oil and onions, and saute onions until translucent.
- Add mixed chopped vegetables and cook another 8-10 minutes or until veggies are tender, stirring frequently.
- Mix steamed butternut cubes in the pan with the other veggies.
- Add coconut milk, curry paste, and sugar to the pan. Stir until curry paste and sugar are dissolved and well-mixed.
- Turn heat to medium-low and simmer for 15 minutes.
- Add salt to taste and serve over hot rice.
Video
Notes
- Buy pre-cut squash. If you want to save time, go to your local grocery shop and buy pre-cut squash (fresh or frozen and then defrosted). I know it's a hassle to peel and cut squash, so let's make it easier on ourselves and buy pre-cut squash.
- Taste and adjust as needed. Spices and other seasonings, such as Thai curry paste, can be too intense. Depending on how strong or mild you want them to be in your dish, start with a small amount and adjust to taste.
- Simmer until you have reached that thick and creamy consistency. If even your curry became too thick, just add a bit of water or veggie broth to thin it out.
- Dilute: If you added too much spicy curry paste, you could make it less fiery by adding more coconut milk or by squeezing a wedge of lime over it.
Nutrition
Calories: 125kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 10mg | Potassium: 477mg | Fiber: 3g | Sugar: 12g | Vitamin A: 14076IU | Vitamin C: 29mg | Calcium: 75mg | Iron: 1mg
