Butternut Squash Curry

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Chelsea's Messy Apron

Prep Time

20minutes

Cook Time

30minutes

Servings

Product Type

Soups,

Prep Time

20minutes

Cook Time

30minutes

Servings

Product Type

Soups,

Butternut Squash Curry

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Chelsea's Messy Apron

Prep Time

20minutes

Cook Time

30minutes

Servings

Product Type

Soups,

Prep Time

20minutes

Cook Time

30minutes

Servings

Product Type

Soups,

Ingredients

  • 1 large shallot diced
  • 3 cloves minced garlic
  • 2 tbsp. finely minced ginger
  • 1 butternut squash diced
  • 2 tbsp. coconut oil
  • 3 tbsp. red curry paste
  • 1 1/2 tbsp. yellow curry powder
  • 1/4 tsp. ground corriander
  • 3/4 cup Pacific Foods Organic Creamy Butternut Squash Soup
  • 1 can (15 oz.) full-fat coconut milk
  • 1 can (15 oz.) good quality fire-roasted diced tomatoes or crushed
  • 1 tsp. fine sea salt
  • 1-2 tsp. white sugar optional
  • 2 cups fresh baby spinach
  • cooked basmati rice serve with
  • crushed cashews/peanuts/pistachios serve with
  • chopped cilantro serve with
  • lime wedges serve with

Instructions

  1. Start by prepping ingredients: dice the shallot, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside.
  2. Heat the coconut oil in a large deep skillet over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get golden. Add the butternut squash, garlic, and ginger. Stir to coat everything with the oil.
  3. Add the red curry paste, yellow curry powder, and coriander. Stir until all the butternut squash is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the butternut squash soup, coconut milk, and entire can of tomatoes. Stir and add in the salt. Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the squash to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it's ready). Remove the lid and continue to simmer for a few minutes to thicken the sauce. Depending on the tomatoes you used, you may need to add 1-2 teaspoons white sugar. Taste and add as needed. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
  4. Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl (a must have addition IMO) and if desired top with finely chopped nuts and cilantro.
  5. Note: If vegan, make sure your red curry paste is vegan; Thai Kitchen is vegan. If worried about spice, start with 2 tablespoons.

Ingredients

  • 1 large shallot diced
  • 3 cloves minced garlic
  • 2 tbsp. finely minced ginger
  • 1 butternut squash diced
  • 2 tbsp. coconut oil
  • 3 tbsp. red curry paste
  • 1 1/2 tbsp. yellow curry powder
  • 1/4 tsp. ground corriander
  • 3/4 cup Pacific Foods Organic Creamy Butternut Squash Soup
  • 1 can (15 oz.) full-fat coconut milk
  • 1 can (15 oz.) good quality fire-roasted diced tomatoes or crushed
  • 1 tsp. fine sea salt
  • 1-2 tsp. white sugar optional
  • 2 cups fresh baby spinach
  • cooked basmati rice serve with
  • crushed cashews/peanuts/pistachios serve with
  • chopped cilantro serve with
  • lime wedges serve with

Instructions

  1. Start by prepping ingredients: dice the shallot, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside.
  2. Heat the coconut oil in a large deep skillet over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get golden. Add the butternut squash, garlic, and ginger. Stir to coat everything with the oil.
  3. Add the red curry paste, yellow curry powder, and coriander. Stir until all the butternut squash is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the butternut squash soup, coconut milk, and entire can of tomatoes. Stir and add in the salt. Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the squash to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it's ready). Remove the lid and continue to simmer for a few minutes to thicken the sauce. Depending on the tomatoes you used, you may need to add 1-2 teaspoons white sugar. Taste and add as needed. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
  4. Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl (a must have addition IMO) and if desired top with finely chopped nuts and cilantro.
  5. Note: If vegan, make sure your red curry paste is vegan; Thai Kitchen is vegan. If worried about spice, start with 2 tablespoons.