Butternut Squash & Coconut Curry

Name: Butternut Squash & Coconut Curry
Cuisine: Asian, Indian
Ingredients: 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 1 medium (roughly 2 1/2 pounds) butternut squash; 3 tablespoons cooking oil, such as grapeseed or peanut oil; 1 large shallot, peeled and sliced; 4 garlic cloves, peeled and chopped; 1/2-inch knob fresh ginger, peeled and minced; 1 jalapeño chile, chopped (seeds optional, for extra heat); 1/2 teaspoon turmeric; 1/2 teaspoon cayenne (optional, for extra heat); 2 small, dried red chilies (optional, for extra heat); 1 hot pepper, Balinese long pepper; 1 tablespoon tamarind paste; 1 14-ounce can coconut milk; 1 cup water; 1 teaspoon salt or to taste; Cilantro, for garnish; Cooked rice, to serve

5 steps

How does a warm and creamy squash curry sound to you right now? Good, right?! This vegan curry is made with rich coconut milk and infused with enough spices to make your tongue tingle. It’s the kind of dish that makes you look forward to dinner all day long. Most of the ingredients are readily available in urban areas. Some of you may already have all this stuff in your kitchens.

Updated at: Thu, 17 Aug 2023 13:23:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories265.3 kcal (13%)

Total Fat21.5 g (31%)

Carbs21.2 g (8%)

Sugars4.4 g (5%)

Protein3.2 g (6%)

Sodium404 mg (20%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 teaspoonscoriander seeds

1 teaspooncumin seeds

½ teaspoonfennel seeds

1butternut squash

medium ough

3 tablespoonscooking oil

such as grapeseed or peanut oil

1shallot

large, peeled and sliced

4garlic cloves

peeled and chopped

0.5 inchfresh ginger

knob, peeled and minced

1jalapeño chile

chopped, seeds optional, for extra heat

½ teaspoonturmeric

½ teaspooncayenne

optional, for extra heat

2dried red chilies

small, optional, for extra heat

1hot pepper

Balinese long pepper

1 tablespoontamarind paste

1 x 14 ouncecan coconut milk

1 cupwater

1 teaspoonsalt

Instructions

Step 1

In a small, dry skillet over medium heat, toast the coriander, cumin, and fennel seeds. Once cool, grind the toasted spices in a spice grinder or with a mortar and pestle.

Step 2

Meanwhile, peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.

Step 3

Warm the oil in a large Dutch oven over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent. Add the chile, turmeric, cayenne (if using), small dried red chiles (if using), Balinese long pepper (if using), and the ground toasted spices. Stir to release fragrance, cooking for 2-3 minutes.

Step 4

Add the squash, tamarind paste, coconut milk, water, and salt. Bring to a boil, lower heat, and simmer for about 45 minutes until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry.

Step 5

Garnish each plate with sprigs of cilantro and serve with cooked rice.

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