Get the Recipe: Butternut Squash Curry
This butternut squash curry is hearty, savory and flavorful! It is loaded with flavor. This one pan dish is great for busy weeknights, holidays and more!
Ingredients
- 1 tbsp olive oil, or coconut oil
- ½ cup onion, finely diced
- 2 cups diced butternut squash
- 1 tbsp ginger paste
- 1 tbsp red curry powder, or red curry paste
- 1 tbsp curry powder
- 13 ounces canned coconut milk
- 1 cup vegetable broth
- 3 cups spinach
Instructions
- First, add oil and diced onion to a large skillet over medium heat. Cook for 3 to 4 minutes or until onions have softened.
- Add in diced butternut squash, ginger paste, red curry powder and curry powder. Gently stir to coat the squash in spices.
- Cook for 2 minutes.
- Then, add in coconut milk and broth. Bring mixture to a light boil. Place lid on skillet and cook for 15 to 18 minutes, until squash is fork tender.
- Turn heat off. Add in spinach. Stir until wilted.
- Finally, ladle into bowls.
Notes
- Finely dice onions. Feel free to use shallots if desired.
- Dice butternut squash into no larger than 1 inch cubes.
- I do not recommend another milk. Canned coconut milk is thicker and more creamy than traditional milk.
- Allow mixture to simmer until squash is fork tender.
- I highly recommend tasting as you cook. I like a lot of spice, so I ended up adding a bit more curry powder.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 1 month.
Calories: 303kcal, Carbohydrates: 18g, Protein: 4g, Fat: 26g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 273mg, Potassium: 690mg, Fiber: 5g, Sugar: 6g, Vitamin A: 9706IU, Vitamin C: 25mg, Calcium: 90mg, Iron: 4mg