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Butternut Squash Curry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A flavorful and hearty vegetarian curry featuring roasted butternut squash, coconut milk, and aromatic spices, perfect for a comforting meal.

Ingredients

Vegetable Oil

  • 1 tbsp vegetable oil

Onion

  • 1 yellow onion yellow onion (diced)

Ginger Root

  • 1 cm ginger root (peeled and grated or diced)

Turmeric Root

  • 1 cm turmeric root (peeled and grated or diced)

Green Chilli

  • 1 deseeded and diced green chilli

Garlic

  • 1 clove garlic (minced)

Ground Spices

  • 1 tsp ground coriander
  • 1 tsp ground cumin

Butternut Squash

  • 1 large butternut squash (peeled and cubed)

Coconut Milk

  • 1 400ml tin coconut milk

Crushed Tomatoes

  • 1 400ml tin crushed tomatoes

Lemongrass Paste

  • 2 tsp lemongrass paste (optional) (if available)

Salt

  • 0.5 tsp salt

Black Pepper

  • 0.25 tsp ground black pepper

Kale

  • 0.5 cup kale (shredded)

Basmati Rice

  • 280 grams basmati rice

Water

  • as needed water (must cover rice by 1 inch) water (must cover rice by 1 inch)

Instructions 

  • Heat oil in a pot, then saute the onion until soft and translucent.
  • Add ginger, turmeric, garlic, and chilli. Cook for 1-2 minutes, then add cumin and coriander and cook for 1 more minute.
  • Add butternut squash, crushed tomatoes, and coconut milk. Cover and simmer until squash is tender but not too soft. Turn off heat.
  • Season with salt and pepper, then add kale and stir until wilted.

Notes

Serve the curry over cooked basmati rice for a complete meal.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: Curry, Squash, vegetarian