Butternut Squash Curry

Butternut Squash Curry

from delish.com
55 min
4 servings

This curry is a one-pot meal fulfilling the carb, vegetable, and dairy-like needs you crave.

Ingredients

  • 1 large butternut squash (about 2 1/2 lb.), peeled, seeded, and cut into large chunks
  • 5 tbsp. neutral oil, divided 
  • Kosher salt
  • 1 large red onion, coarsely chopped
  • 5 cloves garlic, minced 
  • 2 tbsp. curry powder
  • 2 (13.5-oz.) cans full-fat coconut milk
  • 1 large bunch of curly kale (about 6.5 oz.), roughly chopped 
  • Juice of 1 lime 
  • 1/4 c. chopped fresh parsley
  • 1/4 c. sunflower seeds
  • Cooked rice, for serving

Directions

  1. 1

    Preheat oven to 400°. In a large bowl, mix squash with 3 tablespoons oil; season with salt. On a rimmed baking sheet, arrange squash in an even layer. Roast until tender and golden brown, 35 to 40 minutes.

  2. 2

    Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion, season with salt, and cook, stirring occasionally, until lightly golden, 8 minutes. Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute. Add curry powder and cook, stirring, until combined. Increase heat to medium and add coconut milk. Bring to a simmer, then add kale; season with salt. Cook, stirring occasionally, until tender and wilted, about 3 minutes. Remove from heat until squash finishes roasting.

  3. 3

    Add squash and lime juice to skillet and stir to combine.

  4. 4

    Divide rice among bowls. Spoon squash mixture over, then top with parsley and sunflower seeds.

  5. 5

    Make Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container and chill.