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Butternut Squash Curry on rice
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The Best Butternut Squash Curry

I love the vibrant color and textures of this butternut squash curry. It is perfectly spiced to highlight the best of the squash, incorporating it into an exotic mélange of flavors.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 -12 servings
Calories 91kcal
Author Toni Dash

Ingredients

  • 2 medium-large Butternut Squashes; halved , peeled, seeded and cut into large chunks
  • 1 large Yellow Onion , cut into chunks
  • 4 Garlic cloves , peeled
  • 3 cups plus 1 tablespoon Water
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Fennel Seeds
  • ¼ teaspoon ground Coriander
  • 2 inch piece of Ginger , peeled and chopped
  • 2 tablespoons Tomato Paste
  • 1 teaspoons Kosher Salt
  • ¼ teaspoon crushed Red Pepper Flakes
  • Garnish: chopped Cilantro and Lime Wedges
  • Condiments: unsweetened grated Coconut , unsalted Roasted Peanuts, Chutney

Instructions

  • In a blender, puree the onion, garlic and 1 tablespoon water.
  • In a large stock pot heat the vegetable oil over medium heat. Add the mustard seeds, fennel seeds and coriander; cook 2-3 minutes until fragrant. Stir in the onion/garlic puree and the ginger. Cook, stirring often for about 10 minutes.
  • Add the tomato paste, 3 cups water, salt and crushed red pepper flakes. Stir or whisk to combine, scrapping any bits from the bottom of the pan into the mixture.
  • Add the squash, bring to a boil, lower to low-medium simmer, partially covered until the squash is fully soft; about 45 minutes.
  • Remove from heat and using an immersion/stick blender (or pour the mixture into a conventional blender in batches) fully puree the curry into a thick sauce. Serve over brown rice with garnishes and condiments for diners to adorn their plates!

Notes

Recipe adapted from MarthaStewart.com

Nutrition

Calories: 91kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 265mg | Potassium: 587mg | Fiber: 3g | Sugar: 4g | Vitamin A: 16010IU | Vitamin C: 33.4mg | Calcium: 80mg | Iron: 1.3mg