Creamy Butternut Squash and Potato Coconut Curry
This delightful Creamy Butternut Squash and Potato Coconut Curry brings together the rich flavors of butternut squash and tender potatoes in a luscious coconut milk sauce. Inspired by a recipe from Clean Eating Magazine, this dish is a wonderful introduction to cooking with butternut squash. Bursting with warm spices and garlic, it offers an inviting aroma and a comforting, hearty texture that warms the soul. Perfect for family dinners or meal prep, serve it over fluffy rice or quinoa for a nourishing and satisfying meal. You'll find it’s easier to make than you’d think, and the results are nothing short of delicious!
4
Servings
112.5
Calories
15
Ingredients
Ingredients
reduced-sodium chicken broth or vegetable broth
1/4 cup (none)
low-fat coconut milk
3/4 cup (none)
ground cumin
1 1/2 teaspoons (none)
ground coriander
1 1/2 teaspoons (none)
kosher salt
1 teaspoon (none)
turmeric
1/4 teaspoon (none)
cayenne powder
1/8 teaspoon (none)
ground cinnamon
1/8 teaspoon (none)
garlic cloves, minced
2 (minced)
canola oil or safflower oil
1 tablespoon (none)
onion, diced
1 (diced into 3/4 inch pieces)
butternut squash, peeled, cored, and diced
12 ounces (peeled, cored, and diced)
red potatoes, diced
8 ounces (diced)
lemon juice
1 teaspoon (freshly squeezed)
unsweetened coconut or fresh parsley (to garnish)
2 tablespoons or 1 tablespoon (for garnish)
Instructions
1
In a medium bowl, whisk together the reduced-sodium chicken broth (or vegetable broth), low-fat coconut milk, cumin, ground coriander, kosher salt, turmeric, cayenne powder, and ground cinnamon until fully combined.
2
Heat the canola oil (or safflower oil) in a large wok or skillet over medium-high heat. Add minced garlic and sauté for about 2 minutes, stirring continuously, until the garlic turns a light golden brown.
3
Add the diced onion to the wok, and stir-fry for another 2 minutes until the onion is lightly translucent and fragrant.
4
Pour the broth mixture into the wok and bring it to a boil, stirring occasionally.
5
Once boiling, add the diced butternut squash and red potatoes to the wok. Return the mixture to a boil, then reduce the heat to low, cover, and let it simmer for approximately 10 minutes. Stir occasionally until the squash and potatoes are fork-tender.
6
Once cooked, remove from heat and stir in the fresh lemon juice for a burst of brightness.
7
Serve this delightful curry over a bed of steamed rice or quinoa, and garnish with unsweetened coconut flakes or freshly chopped parsley for added flavor and texture. Enjoy your flavorful creation!
Nutrition Information
5
Fat
15
Carbs
2.5
Protein
2
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this Creamy Butternut Squash and Potato Coconut Curry?
This dish features rich flavors of butternut squash and tender potatoes in a luscious coconut milk sauce, enhanced by warm spices like cumin, coriander, turmeric, and cinnamon.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
Is this curry suitable for vegetarians?
Yes, if you use vegetable broth instead of chicken broth, this recipe is entirely vegetarian-friendly.
What are the nutritional facts for one serving?
Each serving contains approximately 112.5 calories, 5g of fat, 15g of carbohydrates, 2g of fiber, and 2.5g of protein.
What type of squash is used in this recipe?
The recipe specifically calls for 12 ounces of peeled, cored, and diced butternut squash.
What kind of potatoes should I use?
The recipe recommends using 8 ounces of diced red potatoes.
How long does it take to cook the vegetables?
Once the mixture returns to a boil, you should cover and simmer it for approximately 10 minutes until the squash and potatoes are fork-tender.
What spices are included in the broth mixture?
The broth mixture includes ground cumin, ground coriander, kosher salt, turmeric, cayenne powder, and ground cinnamon.
Can I use full-fat coconut milk?
The recipe suggests low-fat coconut milk, but you can use full-fat if you prefer a richer texture.
What is the best way to serve this curry?
It is best served over a bed of steamed rice or quinoa.
What garnishes are recommended?
You can garnish the dish with unsweetened coconut flakes or freshly chopped parsley.
How much garlic is needed?
The recipe calls for 2 minced garlic cloves.
What type of oil is best for sautéing the garlic and onions?
You can use either canola oil or safflower oil.
How should the onion be prepared?
The onion should be diced into roughly 3/4 inch pieces.
When should I add the lemon juice?
Stir in the fresh lemon juice after removing the curry from the heat to provide a burst of brightness.
Is this recipe considered a 'clean eating' meal?
Yes, it is tagged as a clean eating recipe and was inspired by Clean Eating Magazine.
Does this curry have a spicy kick?
It contains 1/8 teaspoon of cayenne powder, which provides a very mild heat.
How much broth is required?
The recipe requires 1/4 cup of reduced-sodium chicken or vegetable broth.
What is the recommended size for the diced squash?
While not specifically measured, it should be diced into bite-sized pieces to ensure it cooks within 10 minutes.
Can I meal prep this recipe?
Yes, this dish is described as perfect for family dinners or meal prep.
Is there any added sugar in this recipe?
No, the recipe does not list sugar as an ingredient.
How much sodium is in this dish?
While the exact sodium count is not provided, the recipe uses reduced-sodium broth and 1 teaspoon of kosher salt.
Does this recipe contain cholesterol?
If made with vegetable broth, this plant-based curry contains no dietary cholesterol.
What is the total carbohydrate count?
There are 15 grams of carbohydrates per serving.
How many ingredients are in this recipe?
There are 15 total ingredients, including the garnishes.
What is the first step in the cooking process?
The first step is to whisk together the broth, coconut milk, and all the dried spices in a medium bowl.
How long should I sauté the garlic?
The garlic should be sautéed for about 2 minutes until it turns a light golden brown.
How long should the onion be stir-fried?
The onion should be stir-fried for about 2 minutes until it is lightly translucent and fragrant.
Can I use fresh ginger in this recipe?
While not in the original ingredients, ginger would be a common and delicious addition to this spice profile.
Is this a good recipe for the autumn season?
Yes, it is specifically tagged as a fall recipe due to the use of butternut squash and warm spices.