1/3 Photos of Butternut Squash Coconut Curry
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
My Private Note
Units: US | Metric
- 1 onion, chopped
- 1 -2 teaspoon canola oil
- 2 tablespoons curry powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon cinnamon
- 10 ounces frozen spinach, thawed and drained
- 2 small butternut squash, peeled, seeded, cubed
- curry powder, salt and pepper for sprinkling over squash
- 1 (14 1/2 ounce) can chickpeas, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can light coconut milk
- salt and pepper, to taste
- 1/4 cup cilantro, chopped for garnish
- basmati rice or brown rice, for serving
- 1Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
- 2Sprinkle 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 :>.
- 3While squash cooks, heat 1-2 tsp of canola oil over medium heat.
- 4Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
- 5Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
- 6Add tomatoes with their juices, and the chickpeas, stir to combine.
- 7Next, add the spinach, stirring to coat with cooking liquid.
- 8When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
- 9Add coconut milk and gently stir to combine.
- 10Finally, add the roasted butternut squash to the liquid, and stir to coat.
- 11Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).
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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
- Total Fat 2.8 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 262.8 mg
- Total Carbohydrate 59.4 g
- Dietary Fiber 12.7 g
- Sugars 9.6 g
- Protein 9.5 g
The following items or measurements are not included:
light coconut milk