Butternut Squash And Apple Curry Recipe

Name: Butternut Squash And Apple Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3 inch pieces fresh ginger, peeled and finely grated; 6 large garlic cloves, minced or finely grated; 1 white onion, chopped; 1 tablespoon Madras-style curry powder; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons ground turmeric; Pinch cayenne or other ground red chile; 1 can diced tomatoes; 1 small butternut squash, peeled, seeded and chopped; 1 Granny Smith apple, peeled, cored and chopped; 1 can coconut milk; 1 can chickpeas, rinsed and drained; 1 tablespoon lemon juice; 1/2 cup golden raisins; 1/4 cup unsweetened shredded coconut; Kosher salt and freshly ground black pepper; 3/4 cup Greek yogurt, plus more for serving; Minced cilantro, for serving

Servings: persons

2 tablespoons unsalted butter
3 inch pieces fresh ginger, peeled and finely grated
6 large garlic cloves, minced or finely grated
1 white onion, chopped
1 tablespoon Madras-style curry powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
Pinch cayenne or other ground red chile
1 can diced tomatoes
1 small butternut squash, peeled, seeded and chopped
1 Granny Smith apple, peeled, cored and chopped
1 can coconut milk
1 can chickpeas, rinsed and drained
1 tablespoon lemon juice
1/2 cup golden raisins
1/4 cup unsweetened shredded coconut
Kosher salt and freshly ground black pepper
3/4 cup Greek yogurt, plus more for serving
Minced cilantro, for serving

1
Melt butter in a large skillet and add the ginger, garlic and onion. Saute, stirring occasionally, until the onion is tender, about 10 minutes. Stir in the curry powder, cumin, coriander, turmeric and cayenne pepper, tossing to combine. Cook for 1 minute to toast the spices.
2
Stir in the tomatoes, squash, apple and coconut milk. Bring to a gentle simmer and cook, stirring occasionally, until the squash and apples are tender, about 20 minutes.
3
Stir in the chickpeas, lemon juice, raisins and coconut and simmer gently until heated through. Season with salt and pepper to taste. Remove the pan from the heat and stir in the yogurt. Sprinkle with cilantro and serve.

774

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 inch pieces fresh ginger, peeled and finely grated, 6 large garlic cloves, minced or finely grated, 1 white onion, chopped, and more.

Yes, Butternut Squash And Apple Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Apple Curry

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