Butternut Squash Curry
Make Butternut Squash Curry for dinner tonight. Packed with fresh ginger, curry paste and coconut milk, there is no shortage of flavor in this easy stew recipe.
Ingredients
- 1 cuplong-grain white rice
- 3 tbspcoconut or canola oil, divided
- 0.5 smallbutternut squash (about 1 pound, cut into 1/2-in. pieces, about 2 1/2 cups), peeled
- 1Onion, chopped
- 2 cloveGarlic, finely chopped
- 1 tbspFresh Ginger, grated peeled
- 3 tbspyellow Thai curry paste
- 113.5-oz can light coconut milk
- 1Jalapeño, halved
- 0.5 tspGround Turmeric
- 1red pepper, cut into 1/2-in. pieces, seeded
- 2 tbsplime juice, plus lime wedges, for serving
- 1 tbspfish sauce or soy sauce if vegan
- 3 cupbaby spinach, chopped
- cashews and cilantro, chopped for serving
Instructions
- 1
Cook rice per package directions. Meanwhile, heat 2 tablespoons oil in large skillet (or medium Dutch oven) on medium. Add squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes; transfer to plate.
- 2
Add remaining tablespoon oil along with onion and sauté 6 min. Stir in garlic and ginger; cook 2 minutes. Add curry paste and cook, stirring, 1 minute.
- 3
Add coconut milk, jalapeño and turmeric and bring to a simmer. Add red pepper and squash and simmer until squash is just tender, about 15 minutes. Remove from heat, remove and discard jalapeño and stir in lime juice and fish sauce, then fold in spinach to wilt. Serve over rice and sprinkle with cashews and cilantro if desired.<br/>