Serve this butternut squash curry with rice.

Butternut Squash Curry

olive oil,

butternut squash

red onion, diced

red curry paste

vegetable broth

tomatoes,

(15 ounce) can chickpeas, drained

salt and black pepper

Greek yogurt

coriander

Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.


Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.


This was both easy and delicious. I added some chopped garlic and fresh ginger for the last minute of the onion’s cooking time. Since it was winter I used a can of fire roasted diced tomatoes. I added some chopped bok choy leaves at the end. I would always add whatever green I had on hand for the color and added vitamins.

I love this soup! I used my garden tomatoes that I roasted and peeled. They are called Pineapple and are a bright yellow orange color. Delicious.

Very tasty. I followed the recipe and had tons left over.

I didn’t quite follow the recipe as curry paste wasn’t in my local grocery store. Instead I used butter Chicken sauce.  YUM! This dish was yummy and is instantly a favourite!!

My pantry suddenly became overrun with butternut squash, so thought I'd try something new. This smells wonderful while cooking, and is ready rather quickly. The most tedious part is peeling and chopping the squash. The natural sweetness of the squash really shines through. I would have liked a bit more flavor, but overall it's a very good dish. I served it on its own (no rice) since I'm trying to avoid higher-carb meals. I garnished with a bit of minced cilantro. The only change I made was to use yellow onion instead of red since that's what I had on hand.

Super easy and delicious. I did not have any fresh tomatoes, substituted with can of stewed tomatoes. Also used fresh chopped cilantro on the top. Next time I will reduce amount of stock added, to make it more chunky

butternut squash curry

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 5

Cost: $6.93 /serving

Author : Dan Denardo

Ingredients

Instructions

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