Good Food Butternut Squash Curry Recipes

COCONUT CASHEW & BUTTERNUT SQUASH CURRY

Steps:

• Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
• Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.

SQUASH & COCONUT CURRY

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.

INDIAN BUTTERNUT SQUASH CURRY

Steps:

• Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
• Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
• Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

COCONUT, BUTTERNUT SQUASH CURRY

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.

THAI SQUASH & PINEAPPLE CURRY

Steps:

• Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
• Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.

BUTTERNUT SQUASH CURRY

Steps:

• Place butternut squash, eggplant and water in large skillet or wok and cook on medium-high heat until tender. You may have to add more water as it cooks down.
• Cook rice noodles according to package directions. Drain and set aside.
• Add remaining ingredients and simmer for 25 minutes.
• If the sauce is too thin, then mix the cornstarch with a tablespoon of sauce until dissolved and stir back into the skillet. Cook 5 minutes or until thickened.
• Serve over rice noodles.

BUTTERNUT SQUASH CURRY

Steps:

• Puree onion, garlic and 1 tbls vegetable broth in blender until smooth.
• Heat oil in 4 qt pot over med heat, add mustard seeds, fennel seeds and coriander, cook until fragrant (1 to 2 minutes).
• Stir in onion paste and ginger.
• Cook, stirring often, until caramelized, 6 to 8 minutes.
• Add tomato paste, scraping bottom of pot if needed.
• Stir in remaining 3 cups of broth, salt and chili pepper flakes.
• Add squash, and cover partially.
• Bring to a boil.
• Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.
• Serve over brown rice and garnish with cilantro and lime wedges.
• To thicken curry a bit, mash up some of the squash.

GREEN MASALA BUTTERNUT SQUASH CURRY

Steps:

• Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)
• Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft - about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water - this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.