Green Masala Butternut Squash Curry Recipes

GREEN MASALA BUTTERNUT SQUASH CURRY

Green masala butternut squash curry image

An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander - simple to prepare yet big on flavour

Provided by Jennifer Joyce

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 13

Ingredients

40g coriander
20g mint , stems removed
2 green chillies , sliced
4 garlic cloves
2cm ginger , peeled
400ml can coconut milk
1 tsp garam masala
1 tsp ground turmeric
500g butternut squash , peeled and cut into even-sized pieces
150g green beans , ends trimmed
cooked basmati rice
extra coriander , to serve
mango chutney , to serve

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.

Nutrition Facts : Calories 243 calories, Fat 17 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

BUTTERNUT CURRY

Butternut Curry image

Try making this curry when the squash is coming fast and furious in your garden. It's wonderful over rice and with crusty bread to soak up the tasty sauce.-Emilee Gettle, Mansfield, Missouri

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
2 tablespoons canola oil, divided
6 garlic cloves, minced
5 cups cubed peeled butternut squash
2 cups V8 juice
1 can (13.66 ounces) coconut milk
2 tablespoons red curry paste
1 vegetable bouillon cube
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
Dash cayenne pepper
Hot cooked rice
Fresh basil leaves, optional

Steps:

In a large skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside., In the same skillet, saute squash in remaining oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne and reserved onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until squash is tender. Serve with rice. Garnish with basil if desired.

Nutrition Facts :

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