I am not sure how something so simple with so few ingredients can be as delicious as this curry dish is. This is a complete meal on its own with the addition of a starch if you want, but if you are not so much into a completely vegetarian meal, I think this curry would be a wonderful accompaniment to a simple chicken breast, or even add some cooked shredded chicken right into this curry.
The recipe is from Minimalist Baker. I have made a couple other recipes from this website.
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I have adapted the original recipe for this curry using butternut squash instead of pumpkin & I added a can of chickpeas to it. Also, changed the spices a bit
I served this curry over quinoa & had some toasted naan bread alongside. You could serve it over Coconut Quinoa if you would prefer rather than plain quinoa.
Here is the recipe
1 1/2 tsp oil, I used vegetable oil
1 shallot, finely chopped
2 tsp ground ginger *** you can use a couple of tablespoons of freshly grated ginger …I just didn’t have any!
2 cloves garlic, minced
1 red pepper, sliced thinly
3 tbsp Red Thai curry paste
4 cups of cubed butternut squash
1 cup chopped broccoli
1 can chickpeas, drained & rinsed
2 cans of coconut milk
3 tbsp maple syrup
pinch of salt
1 tsp turmeric
1 tbsp soy sauce
2 tbsp fresh lemon juice *** this is added at the end of the cooking process
2/3 cup roasted cashews, the ones I used were unsalted
- Use a medium size pot
- Add the oil, shallot, ginger, garlic. Cook for 2-3 minutes, stirring frequently
- Add the curry paste & stir
- Next, add the red pepper & cook for about 2 minutes
- I added the butternut squash, broccoli & the chickpeas next…you can add the broccoli later (#8) if you want it to be more crisp…,mine got overcooked… stir the ingredients in the pot well so that they all get coated with the spices & I cooked this for a few minutes to soften up the vegetables
- Add the coconut milk, maple syrup, salt, turmeric & soy sauce. Stir well
- Bring this to a good simmer, than lower the heat & cook until done to your liking…I cooked mine for a long time & all the vegetables were kind of mushy but we like it like that. If you want your vegetables to be more firm, cook it for around 10-15 minutes..that is the recommended time in the original recipe
- Once the butternut squash is tender, you can add the broccoli if you have not added it already
- Add the lemon juice & cashews now
- Cover & simmer for another few minutes… 3-4 minutes.
- In the recipe there was an option to blend some of the butternut squash to make this thicker, I did this. I took out some sauce & some of the butternut squash & puree it in the blender, then added it back to the pot.. this made a nice thick curry
- this makes quite a bit of curry. We had leftovers for several days. It can be frozen if you want to eat it at a later date
5 thoughts on “Butternut Squash Curry”
What a delicious Curry with so many yummy vegetables!
Curry is always good on cold days. Thanks for sharing your recipe.
Loved your recipe 🙂
Thanks so much!
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