Butternut Squash Curry
December 5, 2021
A delicious and nutritious curry using butternut squash.
Are you a visual learner? Scroll to the end to watch my YouTube video on making this recipe!
Step 1:
Cut your butternut squash in half and scoop out the innards (seeds and connective parts). Cut the skin off and then cut into bite size chunks (if you cut them too small, they will become overly soft). Since all butternut squash comes in different sizes, you will want to know how much your cut up cubes weigh. Feel free to scale the recipe (approximately 2 pounds of cut cubes) below for the amount you have OR freeze the extra pieces for future use.
Step 2:
4 tsp Minced Ginger (you don’t need to peel it)
1 1/2 cup Diced Onion
3 Large Garlic Cloves, minced OR 1 tsp Granulated Garlic
3 or more Thai Green Chilies OR Serrano Chilies, fine sliced (a good counterpoint to the natural sweetness of the squash)
4 inch piece of Rampe/Pandan Leaf [Optional], an aromatic leaf found in Asian groceries (usually in freezer)
5 Curry Leaves [Optional], an aromatic leaf found fresh or dried in Asian groceries
Prepare the above ingredients.
Step 3:
2 TB Coconut/Canola/Avocado Oil
3/4 tsp Mustard Seeds
In your cooking pot, get the oil hot to almost smoking.
Add your onions and saute until their soft and light golden.
Add the ginger, green chilies, and optional aromatic leaves.
Add the mustard seeds and the garlic.
Step 4:
2 TB Curry Powder
1 tsp Turmeric
Chili Powder [Optional: you may want added heat]
Add the ground spices and saute for 20-30 seconds to allow the aromas to “bloom”.
Step 5:
1 can (13.5 ounces) Coconut Milk (you may use less to reduce calories, but it will be less creamy and delicious.)
Butternut Squash from Step 1
1 1/2 cup Vegetable or Chicken Stock
Bring to a simmer and cover pot. Test periodically for doneness.
Step 6:
Juice of 1 Lime
Salt
Add the juice of one lime.
Starting moderately, salt the dish and taste. Repeat this step, stir, and taste until you feel it is right. Do not under-salt unless you have a medical condition.
Serve with rice, roti (flatbread), or by itself as a vegetable stew.