Savory Butternut Squash & Coconut Curry
Experience a delightful fusion of flavors with this Savory Butternut Squash & Coconut Curry. Inspired by the seasonal bounty at the Farmer's Market, this hearty dish beautifully combines the creamy sweetness of roasted butternut squash with nutrient-rich spinach and protein-packed chickpeas. The aromatic blend of spices, including freshly toasted cumin and coriander, elevates the curry to new heights, while coconut milk adds a luscious creaminess. Perfectly served over fragrant basmati or brown rice, this dish is not just comforting but also nourishing, making it an ideal choice for family dinners or meal prep. Enjoy a bowl of warmth and goodness in every bite!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
onion
1 (chopped)
canola oil
1-2 teaspoons (for sautéing)
curry powder
2 tablespoons (for seasoning and roasting)
cumin
1 tablespoon (toasted and ground if using whole)
coriander
1 tablespoon (toasted and ground if using whole)
cinnamon
1 teaspoon (for flavor)
frozen spinach
10 ounces (thawed and drained)
butternut squash
2 small (peeled, seeded, cubed)
curry powder, salt and pepper
to taste (for sprinking over squash)
chickpeas
1 (14.5 ounce) can (rinsed and drained)
diced tomatoes
1 (14.5 ounce) can (with juices)
light coconut milk
1 (14.5 ounce) can (for creaminess)
salt and pepper
to taste (for seasoning)
cilantro
1/4 cup (chopped for garnish)
basmati or brown rice
for serving (cooked)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Place the cubed butternut squash on a foil-lined baking sheet that has been sprayed with nonstick cooking spray.
3
Sprinkle the squash generously with curry powder, salt, and pepper. Toss to coat evenly and roast in the oven for 35-45 minutes, or until tender but still holding their shape.
4
While the butternut squash is roasting, heat 1-2 teaspoons of canola oil in a large skillet over medium heat.
5
Add the chopped onion along with a pinch of salt and sauté for 2-3 minutes, or until the onions begin to soften.
6
Stir in the curry powder, cumin, coriander, and cinnamon, ensuring the onions are well-coated with the spices.
7
Add the diced tomatoes (with their juices) and the rinsed chickpeas to the skillet, mixing well to combine all ingredients.
8
Next, fold in the thawed spinach, ensuring it is well covered by the cooking liquid. Cover and let simmer for about 3 minutes, until the spinach is wilted.
9
Pour in the light coconut milk, gently stirring until fully incorporated into the mixture.
10
Once the butternut squash is ready, add it to the skillet, folding it gently into the curry sauce to coat.
11
Top with freshly chopped cilantro and serve over prepared basmati or brown rice for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Butternut Squash & Coconut Curry?
It is a hearty, nourishing dish that fuses the creamy sweetness of roasted butternut squash with spinach, protein-rich chickpeas, and aromatic spices in a coconut milk base.
What are the main ingredients in this curry?
The primary ingredients include butternut squash, onion, frozen spinach, chickpeas, diced tomatoes, light coconut milk, and a blend of spices like curry powder, cumin, coriander, and cinnamon.
How should I prepare the butternut squash?
The squash should be peeled, seeded, and cubed into bite-sized pieces before being roasted in the oven.
At what temperature should I roast the butternut squash?
Preheat your oven to 350°F (175°C) to roast the squash properly.
How long does it take to roast the squash?
The cubed butternut squash typically takes 35 to 45 minutes to become tender while still holding its shape.
Is this Savory Butternut Squash & Coconut Curry vegetarian?
Yes, this recipe is entirely vegetarian and vegan-friendly as it uses plant-based ingredients and coconut milk.
Is this recipe gluten-free?
Yes, the ingredients listed, including the squash, chickpeas, and coconut milk, are naturally gluten-free.
What spices are used to flavor this curry?
The dish is flavored with curry powder, toasted cumin, coriander, and a touch of cinnamon.
Do I need to thaw the spinach before using it?
Yes, the recipe calls for 10 ounces of frozen spinach that has been thawed and drained.
How do I prepare the onions for the curry?
The onion should be chopped and then sautéed in canola oil for 2-3 minutes until it begins to soften.
Should I drain the chickpeas before adding them?
Yes, the 14.5-ounce can of chickpeas should be rinsed and drained before being mixed into the skillet.
Do I include the liquid from the diced tomatoes?
Yes, you should add the diced tomatoes along with their juices to help create the curry base.
What type of coconut milk is recommended?
The recipe suggests using light coconut milk for a luscious, creamy texture without being too heavy.
How do I serve the butternut squash curry?
It is best served hot over a bed of prepared basmati or brown rice.
What garnish works well with this dish?
Freshly chopped cilantro is the recommended garnish to add a pop of color and flavor.
Is this recipe suitable for meal prep?
Absolutely! This curry is noted as an ideal choice for meal prep and stores well for future meals.
Can I use fresh spinach instead of frozen?
While the recipe specifies frozen spinach, you can substitute with fresh spinach, though you may need to use a larger volume as it wilts significantly.
What kind of oil should I use for sautéing?
The recipe recommends using 1-2 teaspoons of canola oil for sautéing the onions.
When do I add the roasted squash to the curry?
Once the squash is tender and the rest of the curry components have simmered together, gently fold the squash into the skillet at the end.
How many squashes do I need?
You will need 2 small butternut squashes for this recipe.
What is the role of cinnamon in this curry?
Cinnamon adds a subtle warmth and depth of flavor that complements the sweetness of the squash.
How long does the spinach take to cook?
Once folded in and covered, the spinach takes about 3 minutes to wilt and integrate into the liquid.
Should I toast the cumin and coriander?
Yes, using freshly toasted and ground cumin and coriander will significantly elevate the aromatic profile of the dish.
Can I use brown rice instead of basmati?
Yes, the recipe specifically suggests either fragrant basmati or brown rice as a serving option.
How do I prevent the squash from sticking to the baking sheet?
Use a foil-lined baking sheet and spray it with nonstick cooking spray before placing the squash on it.
Is this a spicy dish?
The dish is aromatic and spiced with curry powder, but you can adjust the heat level by choosing a mild or hot curry powder according to your preference.
What is the texture of the final dish?
The dish is hearty and creamy, featuring tender squash chunks and protein-rich chickpeas in a thick sauce.
How much cilantro should I use?
The recipe calls for 1/4 cup of chopped cilantro to be used as a garnish.
Is this dish considered healthy?
Yes, it is described as nutritious and healthy, containing fiber-rich vegetables and plant-based protein.
Can I add extra salt and pepper?
Yes, the recipe encourages seasoning both the squash and the final curry with salt and pepper to taste.