khatrinutrition.com | Butternut squash curry (easy go-to stay at home meal)
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Butternut squash curry (easy go-to stay at home meal)

This is such a go to recipe for me and I make it often with chickpeas and all sorts of vegetables. I often have half bottles of tomato sauce leftover from other meals as well as half cans of coconut milk that I love using in smoothies. This meal is a good way for me to use up these ingredients. No waste here!! Also, my whole family loves the taste of these curries so it’s a good way to make them eat vegetables.

I make sure to use a good curry powder (check the ingredient list to make sure there are no additives). I also love Thai Kitchen’s red curry paste which is incredibly delicious and has a very clean ingredient list so this recipe would work with both the curry powder and the paste. I don’t eat butternut squash that often but these days with social distancing and trying to keep my grocery runs to once a week only, I find that these long lasting vegetables are key. Plus, one squash can feed a whole family which is also very welcomed in these uncertain times and I find we forgot how delicious butternut squash can be!!

 

 

Ingredients  

  • 2 tbsp. coconut or olive oil (I used 1 tbsp. each)
  • 1 small onion, chopped
  • 2 tbsp. minced ginger
  • 1 tbsp. curry powder (or 1 tbsp. curry paste)
  • ½ tsp. red pepper flakes (if you like some heat, if not, omit)
  • 1 small butternut squash, peeled and cubed
  • 400 ml crushed tomatoes (I use leftover bottled tomato sauce)
  • ½ to ¾ cup full fat coconut milk
  • ½ cup water
  • Salt to taste
  • Chopped cilantro or other herb for garnish

Preparation

  • Heat a large pot over medium-high heat. Add oil, and then add onion, stirring for approx. 2-3 minutes.
  • Add grated ginger and cook a minute more.
  • Add curry powder and red pepper flakes if using and stir to mix spices with onion mixture.
  • After a minute or so, add squash and any other vegetables and or legumes as well as crushed tomatoes, coconut milk, water and salt. Mix everything well and bring to a simmer.
  • Cover and cook for the vegetables to get tender. The cubed squash takes approximately 15 minutes depending on size. It’s important to leave on low heat so as not to burn the sauce (it happened to me) and stir from time to time to prevent sticking.
  • Check that vegetables are cooked through, add chopped cilantro and serve with rice or other grain.

 

 

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