simple butternut squash coconut curry
I really wanted to call this butternut squash butter curry, but the repetition was too much for my anal English degree brain to handle.
The first time I butternut squash curry’d, it looked so ugly an ogre would think itself pretty in comparison. I’m probably overexaggerating to a normal pair of eyes, but to me it was yuck, so I had to shelve the recipe and think of how I could both simplify and improve the formula. I didn’t have a timeline for this, but eventually I nosedove right into this wonderful weeknight wallop.
I love a good, creamy, hearty curry, and I hearkened back to my butter chickpeas from awhile back. An old favorite, really. A proper butter curry is hard to replicate in vegetarian form since the big kicker is marinating meat in a spiced yogurt sauce, but in both of these recipes, the flavor and components are mimicked well enough to earn the respect of the butter curry family.
The theme lately has been easy and quick meals, when I’m not testing for the holidays, and this qualifies as an any-night fixture you can make even if you’re really stressed out. The ingredients list is short, but the impact is great. Smol but mighty. Like Samwise Gamgee.
Butter Butter Butter
With any curry, I recommend chopping everything up before you start cooking since these dishes whip up quick. I like to use little prep bowls to segment components that go together in the listed steps. Prevents that oh shit oh shit oh shit scramble to the pantry.
First, give onion and butternut squash a softening in the skillet, then pour in a bunch of aromatic spices. Toasting up the curry blend (which does include curry powder, and I will always recommend this one, it is the honest to fuck best) is important to maximizing the taste talent of each individual spice. This time span also allows the squash to soften a touch more.
Put the Curry in the Coconut
Or the coconut in the curry? And then you’ll feel better.
I’ve said this prior, but I’m using apple cider often in lieu of vegetable broth because I have a massive-ass jug in my fridge and I don’t want to waste it. In most recipes, including this guy, you can use broth instead.
Get the cider/broth and coconut milk in the pan, stir everything around, and let the curry simmer until the sauce thickens up and the squash is nice and soft. I wanted to keep the squash in tact and not mushy, so I didn’t let it rip for too long. Give the pan (well, the curry, not the pan itself) a taste for salt and pepper, and add what you need. Finish with a plop of cilantro.
I usually choose cauliflower rice as a “grain” when I’m hell-bent on having naan with my dinner, but heck, have rice and naan if you want. I like to sprinkle my bowl with a little more cilantro. If you’re genetically wired to hate cilantro, don’t do this. Basil is a good option if you want a lil green.
Peacing out to work on lots of Thanksgiving goodies for you guys. Hope you have a fucking fabulous Thursday, bitches.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Curry flurry:
Mango Curry Chickpea Meatballs
Saucy Coconut Pumpkin Kale and Chickpea Curry
Chili Crisp Curried Mushroom Ramen
simple butternut squash coconut curry
Ingredients
- 1 small yellow onion, diced
- 3 cups butternut squash, cubed
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- 1/3 cup tomato paste
- 4 tbsp salted butter
- 1 can full-fat coconut milk
- 1/2 cup apple cider
- 1/2 cup fresh cilantro, chopped
- steamed rice, naan, and extra cilantro, for serving
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium. Stir in the onion and butternut squash. Cook, stirring occasionally, for 5 minutes, until the onion is transparent and the squash softens slightly.
- Stir in the garlic, ginger, curry powder, turmeric, cumin, coriander, and cinnamon. Toast for 3-4 minutes until very fragrant. Stir in the tomato paste.
- Toss in the butter and swirl into the squash, then pour in the coconut milk and apple cider. Season with salt and pepper. Bring to a simmer and heat uncovered for about 10 minutes until slightly thickened. Remove from heat and stir in the cilantro.
- Divide among steaming bowls of rice. Serve with naan and extra cilantro, as desired.
