butternut squash curry (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 medium butternut squash, diced into 3/4-inch pieces (700 g, approx. 5 cups)
02 -
1 tsp neutral oil
03 -
2 tsp mild yellow curry powder, divided
04 -
1 tbsp coconut oil
05 -
1 large shallot, diced (50 g, 1/2 cup)
06 -
4 cloves garlic, minced or grated
07 -
1-inch piece fresh ginger, grated
08 -
2 tbsp red curry paste (30 g)
09 -
1 can (14 oz / 398 mL) crushed or diced tomatoes
10 -
1 can (14 oz / 400 mL) coconut milk
11 -
1–2 cups vegetable stock or water (250–500 mL)
12 -
1 tbsp soy sauce or tamari (15 mL)
13 -
1 tbsp coconut sugar (15 g)
14 -
1 can (19 oz / 540 mL) chickpeas or 2 cups cooked chickpeas
15 -
4 cups baby spinach (85 g)
16 -
1/4 cup finely chopped cilantro
17 -
1/2 lime, juiced
→ For Serving
18 -
Chopped cilantro
19 -
Cooked rice
20 -
Peanuts
21 -
Lime wedges
# Step-by-Step Directions:
01 -
Preheat oven to 400°F (200°C). Trim ends off squash, peel, halve crosswise and then lengthwise. Scoop seeds and dice into 3/4-inch cubes.
02 -
Place squash on baking sheet. Toss with 1 tsp oil, 1 tsp curry powder, salt, and pepper. Roast for 24–28 minutes, stirring halfway, until golden and tender.
03 -
In a large pot, heat 1 tbsp coconut oil over medium. Add diced shallot and cook 3–5 minutes until soft, stirring often.
04 -
Add garlic, ginger, remaining 1 tsp curry powder, and red curry paste. Cook for 1–2 minutes, stirring constantly, to release aromas.
05 -
Add tomatoes, chickpeas, coconut milk, and 1 cup broth. Scrape bottom to deglaze. Season with salt and pepper. Simmer over medium-low for 12–15 minutes until slightly reduced.
06 -
For a thicker consistency, blend 2 cups of the curry with 1 cup roasted squash and return to pot, or pulse with immersion blender before adding spinach.
07 -
Add spinach, soy sauce, and coconut sugar. Cook 2–4 minutes until spinach wilts. Stir in remaining squash, lime juice, and cilantro. Adjust with more broth if needed.
08 -
Ladle curry into bowls with rice. Garnish with cilantro, lime wedges, and peanuts as desired.
# Helpful Notes:
01 -
To make a soup version, increase the broth to 4 cups and adjust consistency gradually.
02 -
Curry thickens after refrigeration; add broth when reheating for desired texture.
03 -
Store in the fridge up to 5 days or freeze for 3 months. Thaw before reheating.