Posted 1 year ago
Butternut Squash Curry
A creamy coconut butternut squash curry that is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally vegan and dairy free.
1 large shallot, diced (~1/3 cup)
3 cloves minced garlic (~1 and 1/2 teaspoons)
2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
1 butternut squash, diced (~4 and 1/2 cups)
2 tablespoons coconut oil
3 tablespoons red curry paste
1 and 1/2 teaspoons yellow curry powder
1/4 teaspoon ground coriander
3/4 cup Pacific Foods’ Organic Creamy Butternut Squash Soup
1 can (15 ounces) full-fat coconut milk
1 can (14.5 ounces) good quality fire-roasted diced (or crushed) tomatoes|
1 teaspoon fine sea salt
1-2 teaspoons white sugar, optional
3 cups fresh baby spinach
Serve with: cooked basmati rice, crushed cashews/peanuts/pistachios, chopped cilantro, lime wedges
Start by prepping ingredients: dice the shallot, mince the garlic, and mince the ginger. (tip: 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.
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.
Add the red curry paste, 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, coconut milk, and entire 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. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl and if desired top with finely chopped nuts and cilantro.
If vegan, make sure your red curry paste is vegan; Thai Kitchen is vegan. If worried about spice, start with 2 tablespoons.
Prep Time 20 minutes * Cook Time 30 minutes * Total Time 50 minutes
Servings 6 -8 servings * Calories 201 kcal
*Nutrition Facts do not include rice or optional toppings*
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