butternut squash curry

Delicious and fragrant Indian chickpea cauliflower butternut squash curry is a wholesome meal! Vegetables are simmered in aromatic spices and coconut milk.

Cauliflower Butternut Squash Curry

vegetable oil (ghee or grapeseed oil)

onion

garlic (minced)

curry paste (Patak’s Mild Paste)

butternut squash

cauliflower florets

chickpeas (drained, (1 can))

coconut milk ((1 can))

½ cups water (plus more as need)

salt

black pepper

baby spinach (about 4 cups)

peas (frozen)

cilantro leaves

basmati rice (cooked)

Heat 1 tablespoon oil in a large deep pan over medium heat.

Add onions and garlic, sauté over medium-low heat for 10 minutes until soft and lightly colored.

When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute.

Add squash, cauliflower, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered until the squash and cauliflower are tender, stirring occasionally, 35 minutes.

Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add more water until desired consistency is reached.

Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.

Serve with basmati rice and naan bread if desired.

This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach

Coconut & squash dhansak

vegetable oil

butternut squash(about

frozen chopped onions

curry

can chopped tomatoes

light coconut milk

mini naan bread,to serve

can lentils,drained

bag baby spinach

coconut

Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.

Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.

This Indian Butternut Squash Curry is a delicious vegetarian squash curry simmered with fragrant spices and rich coconut milk.

Indian Butternut Squash Curry

olive oil

butternut squash (peeled and diced (about 4 cups))

ginger

celery (diced)

shallots (thinly sliced)

cumin

mustard seeds

ground tumeric

cayenne pepper

coconut milk

Salt and pepper (to taste

cilantro (for garnish)

peanuts (for garnish)

Rice (for serving)

In a large skillet heat olive oil on medium-high until hot. Add squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened.

To the skillet add garlic, ginger and spices. Cook, about 1 minute, until fragrant. Add shallot and celery. Cook, stirring occasionally, 3 to 5 minutes, or until softened.&nbsp;

Add the coconut milk to the pan. Reduce the heat to medium and simmer, stirring occasionally, 10 to 12 minutes, or until thickened. (Be careful not to boil, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste.

Serve curry on top of rice, topped with chopped cilantro and peanuts.&nbsp;

https://content.jwplatform.com/videos/40mgpdjv.mp4

Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk.

Butternut Squash Curry

A truly comforting dish, this butternut squash and chickpea curry is an outstanding vegerarian or vegan dish that your family will absolutely love. Ready in just 25 minutes.

📋 Butternut Squash and Chickpea Curry

400 g chickpeas (14.1 oz) (precooked

butternut squash (2-3 cups) (roasted)

olive oil (or coconut oil

garam masala

vegetable stock (6.8 fl oz)

curry powder

turmeric

4-5 medium shallots (or 1 med/larger red onion

garlic

ginger (grated)

Himalayan pink salt

cinnamon stick

curry leaves

400 ml chopped tomatoes

coriander parsley

basmati rice

Preheat oven to 200°C/400°F. Cut both ends, peel and cut in half lengthways. Cut into roughly equal-sized chunks. Place on a large baking tray, drizzle generously with oil salt, pepper, toss and place in the oven for 35 min until soft through and getting brown on the edges.

In the meantime, start cooking the curry by adding coconut or olive oil to a large pan placed on medium heat. Add finely chopped shallots. Stir and fry for a few minutes then add crushed garlic and grated ginger. Cook for 1 minute or so.

Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric, curry powder, curry leaves, cinnamon stick piece, and chili powder. Cook for 30 seconds until fragrant, add a little more oil or vegetable stock if necessary. It should not start to smoke.

Add the chopped tomatoes, coconut milk, and vegetable stock. Bring to a gentle simmer and allow to cook for approximately 10 minutes.

Add the cooked chickpeas and cook for a further 5-10 minutes, it should have reduced and thickened by now getting creamy and orange in color.

Season with salt and pepper to taste. If you like it slightly spicier, add some extra chili powder or flakes.

Add the roasted butternut squash, stir and serve! Leave some to add at the end.

Top with some chopped fresh coriander and/or a dollop of yogurt and serve with basmati rice and your favorite/desired sides.

To Prepare The Butternut Squash

Comforting butternut squash curry with kale and fresh herbs. Served with perfectly cooked basmati rice, this curry is healthy, cosy and delicious. Ready in just 30 minutes.

cm ginger root

turmeric root

green chilli (deseeded and diced)

tsp coriander

tsp cumin

(400 milliliters) tin (1 3/4 cups) coconut milk

(400 milliliters) tin (1 3/4 cups) crushed tomatoes

lemongrass paste (optional - if available)

¼ tsp ground black pepper

kale (shredded)

10 oz basmati rice

(water rice

Heat oil in a pot, then saute the onion until it&#x27;s soft and translucent.

Add the ginger, turmeric, garlic and chilli. Cook for 1-2 minutes. Then add cumin and coriander and cook for 1 more minute.

Add butternut squash, crushed tomatoes and coconut milk. Cover with a lid, and simmer until the the butternut squash is cooked but not too soft. Turn off the heat.

Season with salt and pepper. Then add the kale, and give the curry a gentle stir for the kale to wilt.

Wash the rice under running water until water is clear, and soak it in cold water for 20 minutes.

Add rice to a pot, and cover with water. The water must cover the rice by 1 inch. Season with salt. Bring to a boil, reduce the heat to the lowest possible and with the lid covered simmer for 7-10 minutes.

Fluff with a fork when it&#x27;s done (if you accidentally end up with too much liquid and the rice is already cooked, then simply strain it and pot the rice back in the pot with the heat switched off).

To cook the basmati rice:

You can add chickpeas and pan-fried tofu to the dish for additional protein. If you don&#x27;t have baby spinach, you can use chopped swiss chard or collard greens.A note about spiciness: If you cannot handle spice, I recommend leaving out the red pepper flakes or only using 1/4 teaspoon of it. 

Vegan Butternut Squash Curry with Spinach

coconut oil (see note 1)

yellow curry powder (mild spice)

coriander

red pepper flakes (see headnote about spice)

butternut squash (1/2-inch dice) ((about 18 ounces))

tomatoes

full-fat coconut milk (see note 2)

water

baby spinach

peanuts

brown rice (see note 3)

Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute.

Next, add the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil.

Reduce the heat to medium and let the squash simmer for 15 minutes. Remember to stir the pot every 5 minutes or so to prevent the curry from burning on the bottom. After 15 minutes, pierce a piece of butternut squash with a fork to see if the squash is tender. If the squash is still very firm, keep cooking the curry for another 3 to 5 minutes.

Turn off the heat. Add the baby spinach and stir the curry until the spinach starts to wilt. The spinach should start wilting in about a minute.

Serve the curry in bowls with a side of brown rice or your favorite grain. Top with chopped peanuts, if desired.

This butternut squash curry is comforting, hearty, and packed with flavor! Subtly-sweet butternut squash is simmered with coconut milk, warming spices, and fire-roasted tomatoes. It's vegan, vegetarian, dairy-free, and gluten-free. This quick and easy recipe is made with one pot and ready in under 30 minutes. Serve the curry over white or brown rice to complete the dish.

coconut oil

garlic,

tbsp grated ginger

tbsp red curry paste

tsp coconut sugar

tsp salt

tsp cinnamon

coconut milk, full-fat or lite

can fire-roasted diced tomatoes

tbsp tamari or soy sauce

baby spinach or kale

lime juice

dry rice,

peanuts,

cilantro,

Cook rice according to package instructions.

Warm the coconut oil in a large stock pot on medium heat. Add diced onion/shallot and stir fry for 5-6 minutes, until soft and fragrant. Add minced garlic and grated ginger, stirring for 1 minute. Add butternut squash, red curry paste, coconut sugar, salt, cinnamon, and cumin. Stir together until ingredients are evenly coated.

Add coconut milk, diced tomatoes, and tamari/soy sauce. Stir together. Bring to a boil, then reduce heat and simmer (covered) for 15-20 minutes. Once the butternut squash is fork-tender, remove the lid. Add baby spinach and stir until wilted.

Remove the pot from heat. Stir in the lime juice.

Divide curry amongst bowls along with rice. Garnish with crushed peanuts and fresh cilantro. Enjoy!

A delicious vegan curry recipe with butternut squash, yams, and chickpeas is so cozy and comforting during the fall and winter months! Serve it up with steamed brown rice for a healthy meal!

Butternut Squash and Yam Curry

Tbsp coconut oil (or avocado oil)

jewel

garlic powder

tsp cardamom

cayenne pepper (optional)

½ tsp ground turmeric

tsp kosher salt

(14-ounce) cans full-fat canned coconut milk*

garbanzo beans (drained)

brown rice

chives (chopped)

cilantro (chopped)

In a large skillet or large thick-bottomed pot (I recommend a 12-inch skillet with a deep lip), heat oil to medium-high heat.

Add the onion and sauté about 2 minutes.

Add the butternut squash, yam, and grated ginger. Stir and sauté about 3 minutes.

Add the garlic and spices, and sauté another 3 minutes before adding the coconut milk and garbanzo beans. Stir well to incorporate everything together.

Cover the skillet with a lid and bring the butternut squash curry to a full boil. Reduce the heat to a simmer and continue cooking until vegetables are cooked through, stirring periodically, about 10 to 15 minutes.

If serving the curry with rice, prepare the rice while the curry is cooking.

Serve with chopped Thai basil, or cilantro and chopped chives.

In this easy and creamy butternut squash curry, cubes of succulent squash bathe in a beautifully spiced coconut curry sauce. The curry recipe needs just one pot, under 30 minutes, and mostly pantry ingredients. It&#039;s vegan, gluten-free, soy-free and nut-free.

tbsp coconut oil ((or any vegetable oil))

onion ((finely chopped. Red onion

cilantro ((divided))

ginger garlic paste

tsp cayenne ((use less if you prefer less heat, more if you'd like the curry spicier))

tbsp coriander

oz butternut squash ((cut

oz full fat coconut milk

tomatoes ((finely chopped))

Salt

Heat oil in a Dutch oven or large saucepan over medium heat. Add the mustard seeds and when they sputter add the onions. Saute for 2-3 minutes until they turn translucent.

Add two tablespoons of the cilantro and ginger garlic paste and saute for a minute. Next add the turmeric, cayenne, ground coriander and ground cumin. Mix for a few seconds.

Stir in the butternut squash, then add a cup of water. Mix, cover and let the butternut squash cook for about 10 minutes or until fork-tender but not mushy.

Stir in the coconut milk. Add salt to taste and let the curry come to a boil. Then add the garam masala and mix. Finally, add the tomatoes and stir them in.

Continue to simmer for a couple of minutes, then turn off heat and sprinkle more cilantro.

Serve hot or warm

I made this tonight, served over basmati rice. It was absolutely divine. You really can't go wrong with this recipe plus it's so easy to customize if wanted. 5 stars from me hands down.

We did add a bit more spices. And served it with quinoa. Super yummy!!

Seriously delicious! I made it with roasted butternut and puréed it with no-chicken broth instead of water. Would work almost as well with canned butternut squash if in a hurry

This was really delicious!  Made per the recipe except that I used 1/2 tsp of cayenne rather than a full tsp but it was still spicy enough for me :). Family really liked it as well, so it will definitely go into regular rotation!  Will probably double the recipe next time though for more leftovers! :)

This was yummy!! I used sweet potato, zucchini, chick peas, tiger pumpkin, acorn squash. I didn't use the full measurements for guram masala or cayenne - I should have added a little more of all the spices &amp; used more than I did for the heat. Really good recipe, the tomatoes at the end really pop this recipe!!! Delicious &amp; I will be making again!!

Hi! I just love your recipes. I cannot eat onions or tomatoes. What substitutes can I use? Thank you!

Inspiring!  I am going shopping this afternoon and will purchase a butternut squash.  Looking forward to using this new peeling method.  Thanks!

Hi Vaishali,

I shy away from butternut squash because it is so difficult for me to cut into pieces.  I would love to use this squash my diet more often because of the benefits you give us.  Are there any tricks to prepping this squash?  Thanks.

Every bite of this Butternut Squash Curry with Chickpeas is loaded with roasted butternut squash, chickpeas, and a flavorful and creamy base. Enjoy it as a comforting dinner or weekly meal prep during fall!

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