BUTTERNUT COCONUT CURRY
I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.-Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Side Dishes
Time 4h35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.
Nutrition Facts : Calories 200 calories, Fat 6g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.
SQUASH & COCONUT CURRY
Take five ingredients and whip up this quick, healthy, vegetarian curry
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
- Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.
Nutrition Facts : Calories 458 calories, Fat 33 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
BUTTERNUT SQUASH AND GREEN CURRY SOUP
This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping - a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles - that's the real standout.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
- Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
- Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
- Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
- Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
- Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 43 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 26 grams, Sodium 1287 milligrams, Sugar 11 grams, TransFat 0 grams
THAI BUTTERNUT SQUASH RED CURRY
Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.
Provided by Marzia
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 12
Steps:
- Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
- Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
- Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.
BUTTERNUT SQUASH COCONUT CURRY
Butternut squash coconut curry is one of the easiest, quickest and most tasty dishes that you can prepare in under 30 minutes.
Provided by Michelle Blackwood, RN
Categories Entrée
Time 25m
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.
- Cook until onion is soft, about 3 minutes.
- Stir in curry powder, paprika and thyme. Cook for 1 minute.
- Stir in squash, coconut milk, vegetable broth.
- Bring to boil, Cover and reduce to a simmer on low heat.
- Cook for 15 minutes until squash cubes are tender but not mushy.
- Stir in pepper, salt and cilantro.
- Delicious served with rice.
Nutrition Facts : Calories 229, Carbohydrate 188, Fat 18, Protein 5
BUTTERNUT SQUASH COCONUT CURRY
This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.
Provided by hame0051
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
- Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 34.2 g, Fat 26.7 g, Fiber 7.9 g, Protein 10.8 g, SaturatedFat 20.7 g, Sodium 607 mg, Sugar 1.9 g
COCONUT CURRY BUTTERNUT SQUASH SOUP
Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.
Provided by Mint&Mangos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h3m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
- Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
- Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
- Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
- Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
- Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g
COCONUT & SQUASH DHANSAK
This quick and easy vegetarian curry is perfect for a healthy weeknight dinner - with butternut squash, coconut milk, lentils and spinach
Provided by Cassie Best
Categories Dinner, Main course, Vegetable
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
- Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Nutrition Facts : Calories 320 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
COCONUT CURRIED BUTTERNUT SQUASH SOUP
Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
BUTTERNUT SQUASH COCONUT CURRY
This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry
Provided by Kozmic Blues
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
- Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>.
- While squash cooks, heat 1-2 tsp of canola oil over medium heat.
- Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
- Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
- Add tomatoes with their juices, and the chickpeas, stir to combine.
- Next, add the spinach, stirring to coat with cooking liquid.
- When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
- Add coconut milk and gently stir to combine.
- Finally, add the roasted butternut squash to the liquid, and stir to coat.
- Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).
BUTTERNUT SQUASH 3 WAYS: CURRIED COCONUT BUTTERNUT SQUASH SOUP
You can get three meals from just one roasted squash. This warming, luscious soup, made with a third of a squash, is flavored subtly with aromatics and curry powder, then smoothed out with rich coconut milk. Put the remaining squash to use in Butternut Squash Salad and Mushroom Ravioli with Brown Butter, Sage and Butternut Squash.
Provided by Food Network Kitchen
Time 1h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Trim the top and bottom of the squash. Cut the squash in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
- Use a small spoon to scoop the flesh from the bottom (wider) parts of both squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
- Place the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, ginger and 1/2 teaspoon salt. Cook until the onion is softened but not developing any color; 3 to 4 minutes. Add the curry powder, stir to coat and cook until fragrant, about 1 minute. Add the squash and stir to coat.
- Add the chicken broth and bring to a boil. Reduce to a simmer and cook until slightly reduced and thickened, about 20 minutes.
- Transfer to a blender and blend until smooth. Return to the pot and add the coconut milk. Simmer over low heat until flavorful and reduced slightly, being careful not to let it boil (coconut milk will curdle), about 5 minutes. Season with salt.
- Divide the soup between 2 bowls and sprinkle each with some smoked paprika.
COCONUT, BUTTERNUT SQUASH CURRY
This recipe actually came from the magazine, House Beautiful, but don't hold this against it. This makes a great alternative from your traditional chicken curry and always goes down well.
Provided by Lisa Connelly
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
- Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
- Add garlic and squash.
- Cook over a medium heat for 3-4 minutes.
- Stir occasionally.
- Stir in the coconut milk, curry paste and stock and bring it all to the boil.
- Add the lemon grass, reduce the heat and cover the pan.
- Allow to simmer for 25-30 mins or until the squash is tender.
- Remove the pan from the heat and stir in the coriander, lime juice and spinach.
- Serve immediately, ideally with rice.
Nutrition Facts : Calories 248.3, Fat 18.9, SaturatedFat 13.2, Sodium 44.9, Carbohydrate 20.9, Fiber 3.8, Sugar 4.3, Protein 4
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