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Butternut Squash Coconut Curry

Butternut Squash Coconut Curry

This Butternut Squash Coconut Curry features warming spices for a cozy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, Main Course
Cuisine Indian
Servings 4 servings
Calories 533 kcal

Equipment

  • large skillet

Ingredients
  

  • ¼ cup coconut oil or ghee
  • 2 large shallots minced
  • 4 cloves garlic grated
  • 2 tablespoon ginger grated
  • 2 tablespoon garam masala
  • 2 teaspoon turmeric
  • ¼ cup tomato paste
  • 1 tablespoon minced fresh chili like Fresno, Serrano or Jalapeño, or 1 teaspoon chili powder
  • 2 cans full-fat coconut milk
  • 1 medium butternut squash peeled, seeded and cut into ½-inch pieces

For Serving

  • 4 cups steamed basmati rice
  • ¼ cup chopped cilantro

Instructions
 

  • Heat the coconut oil in a large skillet over medium heat. Sauté the shallot, garlic and ginger until soft and aromatic, about 5-7 minutes then add in the garam masala and turmeric. Stir the spices together with the shallot mixture for 1 minute to 'bloom' them or bring out their full flavor. Once you can really smell them — mission accomplished.
  • Next, add the tomato paste. Sauté, stirring frequently for another 3-5 minutes, then add the minced chili (or chili powder), coconut milk, butternut squash cubes and a generous pinch of salt. Bring to a simmer, turn the heat down to low then cover and simmer for 10-20 minutes until the squash is tender and soft.
  • Taste and season the curry with additional salt or minced chili as needed. Serve over steamed basmati rice and top with chopped cilantro.

Notes

This curry is perfect for a comforting cold-weather meal.

Nutrition

Serving: 1servingCalories: 533kcal
Keyword butternut squash, Butternut Squash Coconut Curry, comfort food, curry, dinner, Indian cuisine
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