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Butternut Squash Curry combines tender squash and warmth spices in a creamy coconut sauce for a dish that’s full of style and fully satisfying.

Butternut Squash Curry

To this present day, my vegetarian sister will inform you that THIS is her all-time favorite recipe! She’s fully obsessed—and as a meat lover myself, I’ve to say, I’m pretty obsessive about it too. I fully love butternut squash (this soup is next-level!) and a very good curry, so combining the two is certain to achieve success!

This curry is rich and delicious with a depth of style that tastes desire it’s been simmering all day, but it surely’s ready in merely half-hour! It’s modern, flavorful, and nothing beats serving up an enormous plate of this over rice with some warmth naan on the side!

Parts

Proper right here’s what you’ll should make this one pot Butternut Squash Curry:

• Ginger and Garlic: Current, jarred, or paste—use what you should have or favor!
• Shallot: Supplies somewhat little bit of sweetness. Yellow onion works as a swap.
• Butternut Squash: Determine a heavy one, or seize pre-cut to keep away from losing time.
• Coconut Oil: Supplies richness and pairs correctly with coconut milk.
• Pink Curry Paste: Modify for spice—use roughly to fashion.
• Yellow Curry Powder: Supplies warmth and color.
• Ground Coriander: Supplies a shiny, modern kick.
• Vegetable Broth: Supplies style and affords enough liquid to arrange dinner the squash.
• Coconut Milk: Good shelf-stable canned milk makes it rich and creamy!
• Fireplace-Roasted Diced Tomatoes: Supplies smoky style; widespread tomatoes work constructive.
• Little one Spinach: Wilts shortly and supplies greens; kale is an environment friendly swap.

Add crunch to your Butternut Squash Curry with crushed cashews, peanuts, or pistachios. Finish with chopped cilantro or basil, lime wedges, and a sprinkle of purple pepper flakes.

How To Make Butternut Squash Curry

1. Prep Parts: Peel and chop ginger, shallot, garlic, and squash.
2. Cook dinner dinner Aromatics: Heat coconut oil, add shallot, then squash, garlic, and ginger.
3. Add Spices: Stir in curry paste, curry powder, and coriander; put together dinner until it smells good.
4. Simmer Curry: Pour in broth, coconut milk, and tomatoes. Cowl and put together dinner until squash is comfy.
5. Finish and Serve: Stir in spinach to wilt. Serve over rice with toppings.

Cooking Options

• Good Parts: Determine ripe squash, full-fat coconut milk, and good fire-roasted tomatoes.
• Modify Spices: Fashion and regulate seasonings on the end until flavors sing!
• Simmer Slowly: Cook dinner dinner on low heat to combine flavors and soften the squash.

What To Serve With Butternut Squash Curry

• Basmati Rice: Wonderful for absorbing the curry sauce.
• Naan: want to toast or char it on the stovetop. To char, spray both facet with cooking spray, place over an open flame on the stovetop for 10-15 seconds, then use tongs to flip and put together dinner for another 10-15 seconds.
• Quinoa: Supplies additional protein and makes a terrific base!
• Creamy Cucumber Salad: A refreshing, cool distinction to the great and comfortable spices.
• Roasted Greens: Roasted cauliflower or inexperienced beans make a hearty side.

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