Butternut Squash Potato Curry Recipes

THAI BUTTERNUT SQUASH RED CURRY

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.

VEGAN POTATO AND BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

BUTTERNUT SQUASH & POTATO CURRY

Steps:

• In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
• In a large wok or skillet, combine garlic and oil. Stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes.
• Add onion, stir-fry 2 minutes, until onion starts to become translucent.
• Add stock mixture, bring to boil.
• Add squash and potatoes. Return to boil, then reduce to a simmer. Cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes.
• Remove from heat, stir in lemon juice.
• Serve over rice, garnish with coconut or parsley. Enjoy!