Butternut Squash Curry Recipe

Name: Butternut Squash Curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 large butternut squash (about 2 1/2 lb.), peeled, seeded, and cut into large chunks; 5 tbsp. neutral oil, divided; Kosher salt; 1 large red onion, coarsely chopped; 5 cloves garlic, minced; 2 tbsp. curry powder; 2 (13.5-oz.) cans full-fat coconut milk; 1 large bunch of curly kale (about 6.5 oz.), roughly chopped; Juice of 1 lime; 1/4 c. chopped fresh parsley; 1/4 c. sunflower seeds; Cooked rice, for serving

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Butternut Squash Curry: Before we tackle anything else, let’s focus on the popular term we all know as curry, a food group that could be classified as its own with various meanings and recipes worldwide. Curry often refers to the mixture of seasonings and a stew made with vegetables, meat, and lots of spices. From India to China, Japan, and Jamaica, the idea of what “curry” means has definitely evolved.

Contents

Butternut Squash Curry Ingredients Directions

This variation of curry is a one-pot meal fulfilling the carb, vegetable, and dairy-like needs you crave. Butternut squash is toothsome and savory, kale is earthy and green, and coconut milk wraps everything together in a creamy sauce. The curry spice—if you’re feeling adventurous, make our homemade curry powder blend—adds a little warm punch to each spoonful. A squeeze of lime juice and fresh parsley brighten each ingredient, cutting out some of the richness. Sunflower seeds are a fun addition that adds a little crunch to your bite.

Also Read: Vegetarian Chili Recipe

Butternut Squash Curry

Recipe by RecipesVillaCourse: DinnerCuisine: InternationalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

475

kcal

This curry is a one-pot meal with ALL the carbs, vegetables, and creaminess you crave. Butternut squash is toothsome and savory, kale is earthy and green, and coconut milk wraps everything together in a creamy sauce. Yum!

Ingredients

1 large butternut squash (about 2 1/2 lb.), peeled, seeded, and cut into large chunks
5 tbsp. neutral oil, divided
Kosher salt
1 large red onion, coarsely chopped
5 cloves garlic, minced
2 tbsp. curry powder
2 (13.5-oz.) cans full-fat coconut milk
1 large bunch of curly kale (about 6.5 oz.), roughly chopped
Juice of 1 lime
1/4 c. chopped fresh parsley
1/4 c. sunflower seeds
Cooked rice, for serving

Directions

Preheat oven to 400°. In a large bowl, mix squash with 3 tablespoons oil; season with salt. On a rimmed baking sheet, arrange squash in an even layer. Roast until tender and golden brown, 35 to 40 minutes.
Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion, season with salt, and cook, stirring occasionally, until lightly golden, 8 minutes. Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute. Add curry powder and cook, stirring, until combined. Increase heat to medium and add coconut milk. Bring to a simmer, then add kale; season with salt. Cook, stirring occasionally, until tender and wilted, about 3 minutes. Remove from heat until squash finishes roasting.
Add squash and lime juice to skillet and stir to combine.
Divide rice among bowls. Spoon squash mixture over, then top with parsley and sunflower seeds.
Make Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container and chill.

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