Butternut Squash Curry: Before we tackle anything else, let’s focus on the popular term we all know as curry, a food group that could be classified as its own with various meanings and recipes worldwide. Curry often refers to the mixture of seasonings and a stew made with vegetables, meat, and lots of spices. From India to China, Japan, and Jamaica, the idea of what “curry” means has definitely evolved.
This variation of curry is a one-pot meal fulfilling the carb, vegetable, and dairy-like needs you crave. Butternut squash is toothsome and savory, kale is earthy and green, and coconut milk wraps everything together in a creamy sauce. The curry spice—if you’re feeling adventurous, make our homemade curry powder blend—adds a little warm punch to each spoonful. A squeeze of lime juice and fresh parsley brighten each ingredient, cutting out some of the richness. Sunflower seeds are a fun addition that adds a little crunch to your bite.
Also Read: Vegetarian Chili Recipe
Butternut Squash Curry
Course: DinnerCuisine: InternationalDifficulty: Easy4
servings15
minutes40
minutes475
kcalThis curry is a one-pot meal with ALL the carbs, vegetables, and creaminess you crave. Butternut squash is toothsome and savory, kale is earthy and green, and coconut milk wraps everything together in a creamy sauce. Yum!
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
- 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.
- 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.
- Add squash and lime juice to skillet and stir to combine.
- Divide rice among bowls. Spoon squash mixture over, then top with parsley and sunflower seeds.
- Make Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container and chill.
