By Kozmic Blues on September 21, 2009
Photo by lrn2trvl
Photo by lrn2trvl
"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"
Serving Size: 1 (516 g)
Servings Per Recipe: 6
"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."
"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!"
"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."
"This was fabulous. Just the perfect meal on a blustery fall night. I have an abundance of produce from my CSA right now so I substituted fresh kale for the spinach and added chopped broccoli. After the additions I needed more liquid so I added an additional can of coconut milk. Yummy! Can hardly wait for the leftovers for lunch!"
"Loved this - hubby wanted a bit hotter so I'd throw in some cayenne next time."
"This was really easy to make and really tasty.I will be making this again!!!!! Quite a mild curry-yummy coconut taste!!! Thank you for posting it!!!I like it so muc I will make again next week!!!"
"Made this last night and it was excellent! I agree with a previous reviewer - wasn't overwhelmingly spicy, but does have a very nice distinct flavor and wonderful aroma! Didn't serve with rice - found the dish itself to be very filling, but I don't think rice would be a bad addition is someone wanted it. Will definitely make again! Thanks!!"
"This is great! It makes a TON too. I have also made your Recipe #84474, and I think I liked this one better. I made it just as directed, except I upped the temperature to 400 degrees F when I roasted my squash (roasted for about 30 minutes), and I roasted it with salt, pepper, and garam masala sprinkled on it instead of curry. I used one 3 lb. butternut squash, and it seemed perfect. I made some brown rice to go with this, but I didn't think it needed it. I'm having it for lunch today, and I might test some out to see how it freezes (though there might be only so many times you can freeze and thaw spinach....haha) Anyway, thanks so much for posting this."
"Very good and quick! I didn't have chickpeas, and don't think I would miss them.
The current photo doesn't look like they added the canned tomatoes, so I'll add my photo. I followed the recipe pretty well (though I rarely measure out spices, and I added cayenne for some heat). Also, I was in a rush and upped the temp on the oven, so only had to cook my squash about 30 minutes. My total prep/cook time was under 1 hour :) Cutting up the squash took the most time, as I was able to finish everything else while the squash was cooking."
"This was great! I might add some more chilies next time."
"This was the bomb. I'm a meat eater, as are most of my fam, but my grandad is a vegan. I made this as part of the Christmas meal this year. Can't co-sign that this will make it to the table. The fam keeps dippin in the pot "just for another taste". This time I followed the recipe to the letter using pre- chopped butternut squash from the grocery store. Next time I may add the red pepper flakes as one reviewer suggested, just to see but so far, damn good."
"This recipe sounded soooo good. What could be bad if it has coconut milk? But something was just missing. I had to add more and more spices to it, and eventually (too much coriander?) it started to taste bitter. I'll try something else next time, but, like I said, the concept is good."
"This was excellent! I made it during the week that my husband and I were being vegetarians and he loved it!"
"Wow, this is awesome. I started cooking early today to premake dinner, but this smells and tastes so good that now I think we'll be having an early supper. Great recipe. Followed exactly except for the part where I didn't have quite enough curry for the onion tomato mixture because I used it so liberally on the squash. I also fell a little short on the corriander, but will make up for it with a little extra cilantro. All in all this is a great recipe probably very adaptable."
"Kozmic, I made this today, early morning, thinking it needed time to "set" before supper, to let the flavors meld...but at the rate I keep sneaking back to the kitchen to steal "samples," there won't be any left for tonight! WOW, what a winner. I made 2 changes: I had half a Granny Smith apple sitting around, so chopped that up with the onion, and added a teaspoon of dried crushed red pepper to give a wee bit more heat. This is a keeper!"