Butternut Squash Coconut Curry

Submitted by Kozmic Blues

"This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 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"

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 6

ingredients

• 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

directions

1. Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
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. While squash cooks, heat 1-2 tsp of canola oil over medium heat.
4. Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
5. Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
6. Add tomatoes with their juices, and the chickpeas, stir to combine.
7. Next, add the spinach, stirring to coat with cooking liquid.
8. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
9. Add coconut milk and gently stir to combine.
10. Finally, add the roasted butternut squash to the liquid, and stir to coat.
11. Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).

Reviews

[tara portee]

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.

 

[Nikoma]

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!

 

[Kim S.]

This is just super! I did roast my butternut squash initially with garam masala. I didn't have spinach so I didn't use it, but I'm sure it would be great!! I added red pepper flakes but it still wasn't very spicy, and we like spicy! So I added some red curry paste to heat it up a little bit!

 

[SonnyHavens]

Made as directed and served with basmati rice and naan. Next time I'll add a lot more heat.

 

[932ninja]

This was great! I used fresh kale instead f the frozen spinach and didn't have the canned tomatoes. It was a great fairly easy meal! Thanks for sharing!!!