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Curried Butternut Squash Recipe

Indian · Main course · 45 min total

A warming, aromatic dish where tender butternut squash is simmered in a spiced coconut curry sauce. Perfect as a main with rice or as a side.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tablespoons coconut oil or vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 teaspoon salt, or to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and ginger; cook for 1 minute until fragrant.
3. Stir in curry powder, cumin, turmeric, and cayenne; cook for 30 seconds.
4. Add cubed butternut squash, coconut milk, vegetable broth, and salt. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes until squash is tender.
6. Uncover and simmer for an additional 5 minutes to thicken sauce slightly.
7. Taste and adjust seasoning. Serve over rice, garnished with fresh cilantro.

Tips

• For a creamier texture, mash some of the squash cubes with a fork before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Add a squeeze of lime juice before serving for extra brightness.

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