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Butternut Squash Curry With Coconut Milk

Looking for a quick, flavourful, healthy meal that's whipped up in 30 minutes? I've got you covered with this simple roasted butternut squash curry with coconut milk.

roasted-butternut-squash-curry-with-coconut-milk

What Is Butternut Squash?


It's a winter squash, native to the Americas around the mid-20th century. The name is said to derive from its nutty taste and buttery texture. You can usually get hold of these all year round yet they are in season at the end of summer/early autumn.


Tips For Storing Butternut Squash

  1. Keep in a cool dark place or refrigerated

  2. Always, cover and refrigerate once cut

  3. As long as the surface of the squash doesn't get loose, wrinkly or watery it's still good to use.

Great Kitchen Gear To Compliment Your Butternut Squash Curry

I've got this spice rack in my cupboard under my hobs, and I love how easy it is to grab and throw in what I need for this curry recipe.

This roasting dish by Le Creuset is the Rolls Royce of all dishes for home cooks! Or for a great budget dish try this one form Lakeland.


Serve up your curry in style with these stainless steel bowls with handles.



This post may contain affiliate and/or referral links. This means I may receive a small commission of discount at no additional cost to you if you purchase through one of the links. Thank you for your support. As an Amazon Associate, we may earn from qualifying purchases.



 

Recipe:

Simple Roasted Butternut Squash Curry With Coconut Milk

roasted-butternut-squash-curry-with-coconut-milk

Makes 2 servings

30 minutes
Easy!

Ingredients

Method

  • Heat oven to 200c

  • Toss squash in oil salt pepper and cumin, and bake for 25 minutes

  • Heat rice in 1 and 1/3 cup of coconut milk and a splash of water for 25 minutes (till liquid is absorbed)

  • Sweat onion in oil for 3 minutes, add garlic and all spices cook for 2 minutes, add a splash of water if starting to stick

  • Add tomatoes and remaining coconut milk and simmer for 20 minutes

  • 5 minutes before the end of cooking time, add squash, spinach and half the coriander to curry.

  • Season and serve curry alongside rice and garnish with remaining coriander

roasted-butternut-squash-curry-with-coconut-milk

Serve


 

Will You Be Adding This Simple Butternut Squash Curry With Coconut Milk To Your Recipe Repertoire?


You can experiment with this recipe very easily, change up the spice ratio, or add a dollop of good quality peanut butter for a nutty flavour to compliment the butternut squash.


Garam masala is one of my favourite spices, or should I say, blend of spices, so when I'm short of one or two spices in my rack, most times, as long as I have garam masala in the recipe, the curry still tastes banging!


Feel free to share your variations on this curry recipe with me and my food-based Instagram profile: @foodwholefood.


Happy cooking!


Jen - Author


P.S. I really recommend 3-2-1, Dr Rupy's cookbook,

Check it out!




 

This post may contain affiliate and/or referral links. This means I may receive a small commission of discount at no additional cost to you if you purchase through one of the links. Thank you for your support. As an Amazon Associate, we may earn from qualifying purchases.


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