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vegetarian butternut squash curry with coconut milk
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Butternut Squash Curry with Coconut Milk

How to make vegetarian butternut squash curry with coconut milk
Prep Time20 minutes
Active Time30 minutes
Total Time50 minutes
Course: Main Course
Keyword: dinner, vegetarian
Yield: 6 Servings

Materials

  • 2 cups butternut squash cubed
  • 1 small onion diced
  • 1 tbsp olive oil extra virgin
  • 1 tbsp ginger grated
  • 2 tbsp red curry paste
  • 1/2 tbsp yellow curry powder
  • 1 can coconut milk
  • 3/4 cup chicken broth
  • 2 tsp sugar granulated
  • 2 cups fresh spinach
  • handful cilantro chopped
  • handful cashews
  • 2 cups basmati rice cooked

Instructions

  • Sauté onions over medium heat with olive oil for a couple of minutes. Add butternut squash and ginger. Stir to coat the mixture.
  • Add the red curry paste and yellow curry powder. Stir to coat all of the butternut squash. Cook for 2-3 minutes until fragrant.
  • Add chicken broth, coconut milk and sugar to the mixture. Simmer the squash on medium heat until it's fully cooked throughout ~15-20 min. Pierce with a fork to check doneness.
  • Finally, add the spinach and stir until it's wilted and combined in the sauce.
  • Remove the curry from the heat source. Serve curry over freshly cooked rice. Top with cilantro and cashews.