Butternut Squash Curry – THS

I snagged a couple of actually huge butternut squashes on sale the opposite day, chopped them up, and stashed most of them in my freezer for later. One of many first issues I made with my butternut squash haul was this scrumptious and tremendous straightforward butternut squash curry! It’s heat, cozy, filling, and most of all, budget-friendly!

What’s in Butternut Squash Curry

This easy curry begins with a trio of aromatics, together with onion, garlic, and ginger. We layer in some curry powder and cumin, and eventually construct the sauce with some diced tomatoes and water. The butternut squash is then simmered into the flavorful sauce till tender after which creamy coconut milk is added to offer the curry physique. The curry is then completed off with some contemporary spinach for coloration and texture. Really easy, so fairly, and SO scrumptious!

Easy methods to Serve Butternut Squash Curry

The creamy curry sauce is the star of the present on this dish, so that you positively need to serve this curry with some sort of bread or rice to verify all of these scrumptious flavors get soaked up and loved. You would serve the curry in a bowl with some naan bread for dipping, or spoon it over a mattress of rice like we now have it pictured right here.

Easy methods to Retailer Leftovers

Divide the curry into single parts after cooking, then chill within the fridge for 4-5 days. This curry will be frozen, though it’s possible you’ll need to give it an excellent stir after thawing and reheating. You may thaw the curry within the fridge in a single day, or microwave straight from the freezer on the defrost setting, stirring often, till reheated.

What Else Can I Add?

Curries are nice as a result of they’re so versatile. You may toss in absolutely anything you may need available. For those who don’t have butternut squash, you may substitute the identical quantity of candy potatoes. If you wish to bulk up this curry, you may add in a mixture of frozen greens (broccoli, peas, carrots, cauliflower), or perhaps a drained can of chickpeas.

Butternut Squash Curry

This butternut squash curry is simple, cheap and so deliciously heat, cozy, and filling. It is the proper vegetarian consolation meal!

Writer: Beth – THS

• 2 lbs. butternut squash (about 4 cups diced) ($1.78)
• 1 yellow onion ($0.37)
• 2 cloves garlic ($0.16)
• 1 Tbsp grated contemporary ginger ($0.30)
• 2 Tbsp olive oil ($0.32)
• 1 Tbsp curry powder ($0.30)
• 1 tsp floor cumin ($0.10)
• 1 15oz. can hearth roasted diced tomatoes ($1.09)
• 1/2 cup water ($0.00)
• 1 13.5oz can full-fat coconut milk ($2.29)
• 2 oz. contemporary spinach ($0.50)
• 1/2 tsp salt (or to style) ($0.02)

• Peel and cube the butternut squash into ½-inch items. Cube the onion, mince the garlic, and grate the ginger.

• Warmth a big skillet over medium. Add the olive oil, onion, garlic, and ginger, and sauté for a couple of minutes, or till the onions are translucent. Add the curry powder and cumin and sauté for one minute extra.

• Add the diced tomatoes and water to the skillet. Stir to mix and dissolve any browned bits off the underside of the skillet.

• Add the diced butternut squash and stir to mix. Place a lid on the skillet and let the squash simmer within the sauce for about 10 minutes, or simply till fork-tender.

• Add the coconut milk to the skillet, stir to mix, and warmth by way of.

• As soon as the sauce is scorching once more, add the contemporary spinach. Stir to mix and permit the spinach to wilt within the scorching sauce. Season the curry to style with salt, then take pleasure in!

See how we calculate recipe prices right here.

Serving: 1.5cupsEnergy: 433kcalCarbohydrates: 42gProtein: 6gFats: 30gSodium: 494mgFiber: 9g

Easy methods to Make Butternut squash curry – Step by Step Photographs

Put together the aromatics. Cube on yellow onion, mince two cloves of garlic, and grate about 1 Tbsp of contemporary ginger.

Warmth a big skillet over medium, then add 2 Tbsp olive oil together with the onion, garlic, and ginger. Sauté over medium for a couple of minutes, or till the onions are translucent. Add 1 Tbsp curry powder and 1 tsp floor cumin, and proceed to sauté for about one minute extra.

Add one 15oz. can of fire-roasted diced tomatoes and ½ cup water to the skillet. Stir to mix and dissolve the brown bits off the underside of the skillet.

Add the diced butternut squash and stir to mix. Place a lid on the skillet and let the squash simmer within the sauce for about 10 minutes, or simply till fork-tender. Don’t overcook the squash or it is going to start to interrupt down right into a mash as you end the dish.

As soon as the squash is tender, add one 13.5 oz. can of full-fat coconut milk. Stir to mix and permit the sauce to warmth by way of.

As soon as the sauce is scorching once more, add about 2 oz. contemporary spinach (two huge handfuls) and stir to mix. Permit the spinach to wilt within the scorching sauce.

Season the curry with salt, beginning with ¼ tsp and including extra to your liking. I used ½ tsp whole. Take into account that salt doesn’t simply make issues style salty, it really helps different flavors pop and permits your tongue to detect and distinguish flavors.

Serve the curry with bread for dipping or over a mattress of rice and revel in!