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    You are in: Home / Recipes / Butternut Squash Coconut Curry Recipe
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    Butternut Squash Coconut Curry

    Butternut Squash Coconut Curry. Photo by lrn2trvl

    1/3 Photos of Butternut Squash Coconut Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    35 mins

    25 mins

    Kozmic Blues's Note:

    This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: Sweet Potato Curry With Spinach and Chickpeas as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
    2. 2
      Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>.
    3. 3
      While squash cooks, heat 1-2 tsp of canola oil over medium heat.
    4. 4
      Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
    5. 5
      Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
    6. 6
      Add tomatoes with their juices, and the chickpeas, stir to combine.
    7. 7
      Next, add the spinach, stirring to coat with cooking liquid.
    8. 8
      When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
    9. 9
      Add coconut milk and gently stir to combine.
    10. 10
      Finally, add the roasted butternut squash to the liquid, and stir to coat.
    11. 11
      Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).

    Ratings & Reviews:

    • on April 30, 2011

      55

      I cut butternut squash in half lengthwise and roasted it with the skin on (it made it a lot easier to peel) and then I cubed it.When I mixed everything together at the end I cooked it all together for about 10 minutes. I really enjoyed this and didn't find it too overwhelming in it's spiciness, but it did have enough to be distinctive and a really nice change for a side dish.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2011

      55

      This is a really great recipe. Made exactly as written (except we didn't serve with rice, didn't need anything more) Used a 3lb butternut which was about perfect! KEEPER!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2014

      55

      Yum. I did roast the squash before cubing as per Tara's suggestion. I did not add the spinach (I hate cooked leafy green vegetables). I used half medium curry and half hot curry..turned out just right. It was delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Butternut Squash Coconut Curry

    Serving Size: 1 (516 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 270.9
     
    Calories from Fat 25
    33%
    Total Fat 2.8 g
    4%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 262.8 mg
    10%
    Total Carbohydrate 59.4 g
    19%
    Dietary Fiber 12.7 g
    51%
    Sugars 9.6 g
    38%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    light coconut milk

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