Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and diced into 1-inch cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and ginger and cook for another minute, stirring constantly.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for another minute, stirring constantly.
4. Add the diced butternut squash, coconut milk, and vegetable broth. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes or until the butternut squash is tender.
6. Using an immersion blender or regular blender, blend the curry until smooth.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 230
Fat: 17g
Carbohydrates: 19g
Protein: 3g
Fiber: 4g
Sugar: 5g
Sodium: 320mg
Substitutions for ingredients:
- You can use any type of winter squash instead of butternut squash.
- You can use chicken broth instead of vegetable broth.
- You can use coconut cream instead of coconut milk for a thicker curry.
Variations:
- Add cooked chicken, shrimp, or tofu for a protein boost.
- Add chopped spinach or kale for extra nutrition.
- Add chopped apples or raisins for a touch of sweetness.
Tips and tricks:
- To make this curry spicier, increase the amount of cayenne pepper or add chopped jalapeno pepper.
- To make this curry creamier, add a dollop of Greek yogurt or sour cream before serving.
- To make this curry more filling, serve it over rice or quinoa.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with a side of rice or naan bread.
- Pair with a crisp green salad.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk until desired consistency is reached.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the butternut squash until tender to avoid any risk of foodborne illness.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean. It typically consists of a mixture of spices, vegetables, and protein cooked in a sauce.
Flavor profiles:
This butternut squash curry is savory, slightly sweet, and spicy.
Serving suggestions:
Serve this curry as a main dish with a side of rice or naan bread.
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Region: Indian