Creamy Coconut Butternut Squash Curry
This luscious Creamy Coconut Butternut Squash Curry is a delightful twist on traditional curries, perfect for those seeking a plant-based option that doesn't compromise on flavor. The velvety coconut milk pairs beautifully with the sweet, tender butternut squash and aromatic Thai spices, creating a comforting dish that warms the soul. Packed with nutritious ingredients and finished with fresh lime and coriander, this curry is not just easy to make but also an impressive centerpiece for any meal. Serve it alongside steamed rice or quinoa for a wholesome feast that everyone will love.
6
Servings
300
Calories
11
Ingredients
Ingredients
Sunflower oil
2 tablespoons (none)
Red onions
2 (cut into wedges)
Garlic cloves
2 (crushed)
Butternut squash
1.5 lbs (peeled, deseeded, and cut into large chunks)
Thai red curry paste
1 tablespoon (none)
Coconut milk
1 (14 ounce) can (none)
Vegetable stock
3/4 pint (none)
Lemongrass stalk
1 (none)
Lime
1 (juice of)
Baby spinach leaves
8 ounces (washed)
Fresh coriander
1 bunch (roughly chopped)
Instructions
1
In a large, heavy-bottomed saucepan, heat the sunflower oil over medium heat.
2
Add the red onion wedges and sauté gently for 7-8 minutes, stirring occasionally, until the onions are golden and tender.
3
Stir in the crushed garlic and cubed butternut squash, cooking for an additional 3-4 minutes while stirring occasionally.
4
Pour in the coconut milk, add the Thai red curry paste and vegetable stock, stirring to combine. Bring the mixture to a boil.
5
Once boiling, add the stalk of lemongrass, reduce the heat to low, and cover the pan.
6
Allow the curry to simmer for 25-30 minutes or until the butternut squash is soft and tender.
7
After removing from heat, stir in the fresh coriander, lime juice, and baby spinach leaves until the spinach is just wilted.
8
Serve immediately, alongside fluffy rice or quinoa for a hearty meal.
Nutrition Information
10g
Fat
42g
Carbs
5g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Creamy Coconut Butternut Squash Curry.
How many servings does this recipe provide?
This recipe makes 6 servings.
Is this curry suitable for vegetarians?
Yes, it is a vegetarian recipe and is also plant-based.
How many calories are in one serving?
Each serving contains 300 calories.
Is this recipe gluten-free?
Yes, this dish is tagged as gluten-free.
What type of oil is used for cooking?
The recipe calls for 2 tablespoons of sunflower oil.
How much butternut squash is required?
You will need 1.5 lbs of butternut squash.
What type of curry paste is used?
The recipe uses 1 tablespoon of Thai red curry paste.
How much coconut milk is needed?
One 14-ounce can of coconut milk is required.
What kind of stock should I use?
The recipe specifies 3/4 pint of vegetable stock.
How long should I sauté the red onions?
Sauté the red onion wedges for 7-8 minutes until golden and tender.
When do I add the garlic?
Add the crushed garlic after the onions are sautéed and cook for an additional 3-4 minutes with the squash.
How long does the curry need to simmer?
The curry should simmer for 25-30 minutes.
When is the baby spinach added?
The spinach is added after the pan is removed from the heat, stirring until wilted.
What fresh herb is used for seasoning?
A bunch of roughly chopped fresh coriander is stirred in at the end.
What provides the citrus flavor?
The juice of one lime and a lemongrass stalk provide the citrus notes.
How much fat is in this dish?
There is 10g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 42g of carbohydrates.
What is the protein content?
There is 5g of protein per serving.
How much fiber does this recipe offer?
Each serving provides 5g of fiber.
What are the suggested side dishes?
It is recommended to serve this curry with fluffy rice or quinoa.
How should the butternut squash be prepared?
It should be peeled, deseeded, and cut into large chunks.
How many garlic cloves are used?
Two crushed garlic cloves are used.
What type of onions are best for this recipe?
Two red onions cut into wedges are used.
Is this dish considered a comfort food?
Yes, it is described as a comforting dish that warms the soul.
What is the total number of ingredients?
The recipe uses 11 ingredients.
Should the pan be covered during simmering?
Yes, you should cover the pan after reducing the heat to low.
How do I know when the squash is ready?
The squash is ready when it is soft and tender after simmering.
Is this a difficult recipe to make?
No, it is tagged as an easy recipe.
What is the total preparation and cooking time roughly?
With sautéing and simmering, it takes approximately 40-50 minutes.