Creamy Thai Butternut Squash & Cauliflower Curry
Indulge in this creamy and flavorful Thai inspired curry that combines the delightful sweetness of butternut squash, the subtle earthiness of cauliflower, and the vibrant freshness of zucchini. Enhanced with aromatic garlic and shallots, this dish is bathed in rich coconut milk and balanced with green curry paste, allowing you to customize the spice level according to your taste. Perfect for a cozy family dinner or a meal prep for the week, this vegetarian curry is not only satisfying but also packed with nutrients. Serve it over fluffy rice to soak up every drop of the delicious sauce.
N/A
Servings
200
Calories
10
Ingredients
Ingredients
butternut squash
1 (peeled and cut into 1-inch cubes)
cauliflower
1 small head (broken into small florets)
zucchini
1 medium (cut into 1-inch cubes)
garlic cloves
5 (minced)
shallots
2-3 (cut into thin rings)
coconut milk
1 (13.5 ounce) can
broth
1/2 cup (vegetable or chicken)
green curry paste
to taste
salt
to taste
pepper
to taste
Instructions
1
In a large 12" skillet, heat a couple of tablespoons of olive oil over medium heat.
2
Add thinly sliced shallots and minced garlic to the skillet and sauté until the shallots are translucent, ensuring to avoid burning the garlic.
3
Pour in half of the can of coconut milk and bring the mixture to a gentle boil. Allow it to boil for 3 minutes to enhance the flavors.
4
Stir in the green curry paste. For a milder curry, start with 2 teaspoons, or add up to 1 tablespoon for a spicier kick, adjusting as desired.
5
Once well mixed, incorporate the remaining half can of coconut milk along with the vegetable or chicken broth. Season generously with salt and pepper, then stir to combine.
6
Add the cauliflower florets to the skillet, bringing the mixture back to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.
7
Introduce the butternut squash and zucchini to the pan, bringing it back to a boil once more. Then, lower the heat again and simmer until all vegetables are tender, which will take an additional 15-20 minutes.
8
Stir the mixture occasionally and consider covering the pan for the last 10 minutes to help cook the veggies more quickly if needed.
9
Before serving, taste the curry and adjust seasoning as necessary.
10
Serve hot over a bed of jasmine or basmati rice, garnished with fresh herbs if desired.
Nutrition Information
12.5g
Fat
17.5g
Carbs
3.75g
Protein
5g
Fiber
150mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Thai Butternut Squash & Cauliflower Curry?
It is a Thai-inspired vegetarian dish that combines butternut squash, cauliflower, and zucchini in a rich coconut milk and green curry sauce.
Is this recipe vegetarian?
Yes, this recipe is vegetarian, especially when prepared with vegetable broth.
Is this curry gluten-free?
Yes, this recipe is tagged as gluten-free.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What are the primary vegetables used?
The main vegetables are butternut squash, cauliflower, and zucchini.
How much coconut milk is required?
The recipe calls for one 13.5-ounce can of coconut milk.
Can I adjust the spice level?
Yes, you can use 2 teaspoons of green curry paste for a milder flavor or up to 1 tablespoon for more heat.
What type of curry paste should I use?
This recipe specifically uses green curry paste.
What is the best way to serve this curry?
It is best served hot over a bed of jasmine or basmati rice.
How do I prepare the butternut squash?
The squash should be peeled and cut into 1-inch cubes.
How should the cauliflower be prepped?
The cauliflower should be broken into small florets.
How many garlic cloves are needed?
You will need 5 minced garlic cloves for this recipe.
What is the recommended amount of shallots?
The recipe suggests using 2 to 3 shallots cut into thin rings.
How much broth do I need?
You need 1/2 cup of either vegetable or chicken broth.
Can I use chicken broth instead of vegetable broth?
Yes, the recipe allows for either vegetable or chicken broth depending on your preference.
How do I prevent the garlic from burning?
Sauté the garlic with the shallots over medium heat only until the shallots are translucent.
What is the fat content of this dish?
This dish contains 12.5g of fat per serving.
How much protein does this curry provide?
Each serving provides 3.75g of protein.
What is the sodium content?
There is approximately 150mg of sodium per serving.
How much fiber is in this recipe?
This recipe is high in fiber, providing 5g per serving.
Is this recipe suitable for meal prep?
Yes, it is noted as being a great option for meal prep for the week.
How long does the cauliflower need to simmer?
The cauliflower should simmer for about 10 minutes before adding the other vegetables.
How long do the squash and zucchini take to cook?
They take an additional 15 to 20 minutes to become tender.
Should I cover the pan while cooking?
Covering the pan for the last 10 minutes is optional but can help the vegetables cook faster.
What type of rice goes well with this?
Jasmine or basmati rice are the recommended choices.
How many total ingredients are used?
There are 10 ingredients in total, including seasonings.
What size zucchini is used?
The recipe calls for one medium zucchini cut into 1-inch cubes.
Can I add garnishes?
Yes, you can garnish the finished dish with fresh herbs if desired.
Is this a healthy recipe?
Yes, it is described as a healthy, nutrient-packed dish.
What are the total carbohydrates?
There are 17.5g of carbohydrates per serving.