Butternut Squash Curry

Butternut Squash Curry

from acouplecooks.com
Main Dish
35 min
323 kcal / serving

This butternut squash curry is an easy plant based dinner that's vibrant and full-flavored, starring Thai red curry paste and coconut milk.

Ingredients

  • 1 mediumbutternut squash (4 cups chopped*)
  • 1yellow onion
  • 2garlic cloves
  • 1red bell pepper
  • 2 tablespoonsolive oil or coconut oil
  • 3 tablespoonsthai red curry paste
  • 15ounce can full fat coconut milk
  • ¼ teaspoonground turmeric
  • ½ cupwater
  • 1 teaspoonkosher salt
  • 2 cupsbaby spinach or chopped spinach
  • to serve: jasmine rice, basmati rice or jade rice
  • optional: add shrimp, chickpeas, or tofu to add more protein

Directions

  1. 1

    Start the jasmine rice, basmati rice, or jade rice.

  2. 2

    Peel and chop the butternut squash.  Dice the onion. Place them in a bowl together.

  3. 3

    Mince the garlic. Cut the pepper into thin strips.

  4. 4

    In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and butternut squash and saute for 5 minutes, until onions are translucent. Add the garlic and red pepper and saute for 1 minute.

  5. 5

    Add coconut milk, curry paste, turmeric, water and kosher salt and bring to a simmer. Simmer until squash is tender, about 10 to 15 minutes. Add the spinach and wilt for 1 minute. Serve immediately with rice.