squash curry

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))

garlic (minced)

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

Make this vegetarian lentil and squash curry recipe in your RICARDO electric pressure cooker or Instant Pot.

Pressure Cooker Lentil and Squash Curry

(300 g) butternut squash, peeled, seeded and cubed

(200 g) green lentils, rinsed and drained

(95 g) red lentils, rinsed and drained

chopped

1 pepper, seeded and chopped

(500 ml) vegetable broth

(14 oz/398 ml) diced tomatoes

(14 oz/398 ml) coconut milk

tsp chili powder

tsp coriander

tsp cumin

tsp turmeric

yogurt

Cilantro leaves

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In the pressure cooker, combine all of the ingredients except for the toppings. Season with salt and pepper. Cover and select the <b>Bean</b> function. Set the machine to cook for 18 minutes.

Let the pressure release and remove the lid (see note). Mix well and adjust the seasoning.

Curry

When ready to serve, garnish the curry with the yogurt and cilantro. Serve with the naan bread.

Toppings

Excellent ! Cela a fait fureur auprès des enfants ! Je n'ai pas mis de lait de noix de coco et aucune garniture--il y a des difficiles dans une famille--j'ai donc ajouté un peu plus de bouillon et de tomates.  Ma foi, un pur délice ! Nutritif, goûteux, belle texture et peu coûteux, quoi de mieux avec des ados affamés.

Excellent !
Première fois que je cuisine avec la cuisson sous pression, je suis vraiment impressionnée et ma fille aussi a adoré.
Merci pour ce délicieux repas!

Pour Simon P., je fais cette recette avec succès depuis longtemps et je n'ai jamais utilisé autre chose que de la courge surgelée. Je garde en tête que la courge surgelée contient un peu plus d'eau que la courge fraîche. Je diminue donc la quantité de liquide ajoutée au plat ou parfois j'augmente la quantité de lentilles et des épices. Ce genre de plat, ce n'est pas de la grande chimie comme en pâtisserie. Y'a pas trop de chance de se tromper! Laissez aller votre imagination!

Bonjour 
J'aimerais savoir si on peux prendre de la courge congelé en cube.
Faut-il réduire le temps de cuisson ?

Wow vraiment très bon ! Du bonheur avec un bon yogourt grec nature et du Sambal Oelek. Même ma fille de 2 ans ef demie a aimé. La prochaine fois j'essaierai de faire mes naan ou je servirai avec un riz aromatique... un must dans les recettes de semaine!

Excellent cari que j’ai réussi (plus épicé par contre) en utilisant l’autocuiseur Ricardo de ma fille.  Malheureusement, j’aimerais bien en refaire à la maison, habitant loin de ma fille, mais je ne dispose (pour le moment) d’un bon vieil autocuiseur qu’on chauffe sur la cuisinière. Donc, quel serait l’equivalent du mode « légumineuses » pour un autocuiseur « non automatique »? Médium? Médium high?

Cette recette a l’autocuiseur est délicieuse. 
Malheureusement, mes lentilles rouges n’étaient pas assez cuites. J’ai pourtant respecté le temps de cuisson. La courge était même un peu trop cuite.
Est-ce qu’il y a quelque chose à faire?

Très bon, mais j'ai doublé toutes les épices pour que ce soit plus goûteux.

Miam! Même ma fille qui n’aime pas la courge en mange!!! J’avais mal compris la recette et j’ai fait cuire les lentilles au préalable, alors cela ressemblait à une soupe. J’y ai ajouté des vermicelles de riz et la famille adore!!!

https://cdn.jwplayer.com/v2/media/JLheFuPd

Chop an onion like a chef

This butternut squash curry is easy, inexpensive and so deliciously warm, cozy, and filling. It&#39;s the perfect vegetarian comfort meal!

butternut squash (about 4 cups diced) (1.78)

onion

garlic (0.16)

Tbsp grated fresh ginger (0.30)

olive oil (0.32)

Tbsp curry powder (0.30)

tsp cumin (0.10)

15 ounces. can fire roasted diced tomatoes (1.09)

water (0.00)

can full-fat coconut milk (2.29)

fresh spinach (0.50)

salt (or

Peel and dice the butternut squash into ½-inch pieces. Dice the onion, mince the garlic, and grate the ginger.

Heat a large skillet over medium. Add the olive oil, onion, garlic, and ginger, and sauté for a few minutes, or until the onions are translucent. Add the curry powder and cumin and sauté for one minute more.

Add the diced tomatoes and water to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.

Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender.

Add the coconut milk to the skillet, stir to combine, and heat through.

Once the sauce is hot again, add the fresh spinach. Stir to combine and allow the spinach to wilt in the hot sauce. Season the curry to taste with salt, then enjoy!

A red lentil curry with chickpeas, coconut milk, spinach and roasted butternut squash

Butternut Squash and Chickpea Curry

butternut squash (cubed)

olive oil (divided)

balti seasoning (or curry powder)

turmeric

red pepper

red lentils

(15.5 oz) can chickpeas (drained)

can diced tomatoes

vegetable broth

water

can full fat coconut milk

baby spinach

cilantro (or parsley (chopped))

Cook your choice of rice or grain according to package directions or make my basmati rice to serve the curry over.

Preheat your oven to 400° F. Peel a butternut squash and cut it into small bite-sized cubes.  Place them on a baking sheet then drizzle them with 2 tablespoons of olive oil and sprinkle with salt.  Bake the squash for 25 - 30 minutes until golden brown. (The smaller the cubes the faster they will cook.)

Roast the squash

In a large skillet or pot, add the chopped onions to 2 tablespoons of oil then sprinkle with 1 teaspoon of salt and sauté for 5 minutes, over medium-low heat stirring frequently.

Add the minced garlic, ginger, turmeric, curry powder, cumin, and red pepper flakes and warm the spices in the oil and onions for 1 more minute, until fragrant.

Now add the red lentils, canned tomatoes and their juices, drained chickpeas, vegetable broth, and water to the pan. Stir well and turn the heat to high long enough to bring it to a slow boil, then lower the heat, cover, and simmer for 10 minutes.

Add a can of full-fat coconut milk (or coconut cream) to the lentil and chickpea mixture then stir well and simmer for 5 more minutes

Add the baby spinach and stir until wilted then garnish with fresh cilantro or parsley if desired.  Add a dash or two of cayenne pepper to achieve the desired spice level.

Add the roasted butternut squash to the pot with the curry and stir well.

Serve hot over rice or any grain or serve it with Naan or flatbread for dipping.

To make the curry

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Top 4 squash curry recipes from across the web

The most viewed squash curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian Butternut Squash Curry

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The most viewed squash curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine