Butternut Squash Curry
Calories: 9
Adjust Servings Here: 8 servings
Description
This Indian butternut squash curry combines roasted squash with warm spices, coconut milk, ginger, and garlic for a rich and flavorful vegetarian curry. Roasting the squash first brings out its natural sweetness and helps it hold its shape in the creamy curry sauce.
Ingredients
- 1 kg (2.2 lbs) Butternut Squash cut into 2-inch cubes
- 3 tbsp Cooking oil divided
- 1 large Red Spanish onion finely chopped
- 4 large Garlic cloves minced
- 3 inch Fresh ginger grated
- 2 tbsp Tomato paste
- 1 - 2 tsp Cayenne to taste
- 1 tbsp Sweet paprika
- ½ tsp Turmeric powder
- 2 tbsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Garam masala
- 2 Bay leaves
- 1 cup (240 ml) Coconut milk
- 1 cup (240 ml) Broth or vegetable stock
- 2 tbsp Lemon juice
- ½ tsp Kosher salt
- ½ tsp Black pepper
- ¼ cup Cilantro or coriander leaves chopped, plus more for garnish
Instructions
- Oven - Preheat oven to 400°F / 200°C. Line a baking tray with aluminum foil and spray with oil to prevent sticking.1 kg Butternut Squash
- Roast - Clean and cut the butternut squash into 2-inch pieces. Place them on the prepared baking tray, and season with salt and pepper. Drizzle a tablespoon of olive oil. Roast in the oven for 30 to 35 minutes until tender.
- Sauté - In a skillet or sauté pan over medium heat, add the remaining oil and sauté the onion, ginger, and garlic until the onion is translucent.3 tbsp Cooking oil , 1 large Red Spanish onion , 4 large Garlic cloves , 3 inch Fresh ginger
- Spices - Next, add the tomato paste, followed by the spices and bay leaves. Then, add a few tablespoons of water and stir on medium-low heat until fragrant.2 tbsp Tomato paste, 1 - 2 tsp Cayenne, 1 tbsp Sweet paprika , ½ tsp Turmeric powder, 2 tbsp Coriander powder, 1 tsp Cumin powder, 2 Bay leaves
- Gravy - Add the coconut milk and broth/stock. Simmer for 10 minutes.1 cup Coconut milk , ½ tsp Kosher salt, ½ tsp Black pepper, 1 cup Broth or vegetable stock
- Simmer - Add the roasted butternut squash, lemon juice, garam masala, and cilantro. Season with salt and pepper. Simmer another 5 to 8 minutes. Taste and adjust seasoning.2 tbsp Lemon juice, ½ tsp Garam masala
- Garnish - Sprinkle with more chopped cilantro.¼ cup Cilantro or coriander leaves
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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