Butternut Squash Curry Recipe

Name: Butternut Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs butternut squash, peeled, halved and seeded and cut into 1 inch chunks; 1 large onion, cut into large chunks; 4 garlic cloves; 3 cups vegetable broth; 1 tablespoon vegetable oil; 1 teaspoon mustard seeds; 1 teaspoon fennel seed; 1/4 teaspoon ground coriander; 1 two inch piece fresh ginger, grated; 2 tablespoons tomato paste; 2 teaspoons coarse salt; 1/2 teaspoon crushed red chili pepper flakes; 2 cups cooked brown rice; cilantro (optional); lime wedge (optional)

Servings: persons

2 lbs butternut squash, peeled, halved and seeded and cut into 1 inch chunks
1 large onion, cut into large chunks
4 garlic cloves
3 cups vegetable broth
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon fennel seed
1/4 teaspoon ground coriander
1 two inch piece fresh ginger, grated
2 tablespoons tomato paste
2 teaspoons coarse salt
1/2 teaspoon crushed red chili pepper flakes
2 cups cooked brown rice
cilantro (optional)
lime wedge (optional)

1
Puree onion, garlic and 1 tbls vegetable broth in blender until smooth.
2
Heat oil in 4 qt pot over med heat, add mustard seeds, fennel seeds and coriander, cook until fragrant (1 to 2 minutes).
3
Stir in onion paste and ginger.
4
Cook, stirring often, until caramelized, 6 to 8 minutes.
5
Add tomato paste, scraping bottom of pot if needed.
6
Stir in remaining 3 cups of broth, salt and chili pepper flakes.
7
Add squash, and cover partially.
8
Bring to a boil.
9
Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.
10
Serve over brown rice and garnish with cilantro and lime wedges.
11
To thicken curry a bit, mash up some of the squash.

2184

kcal

Calories

189

Fat

117

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 15 ingredients. The key ingredients include: 2 lbs butternut squash, peeled, halved and seeded and cut into 1 inch chunks, 1 large onion, cut into large chunks, 4 garlic cloves, 3 cups vegetable broth, and more.

Yes, Butternut Squash 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 Curry

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