Butternut Squash Coconut Curry

CATEGORY
lunch, dinner
CUISINE
Asian, Thai

Butternut Squash Coconut Curry Recipe

This is the perfect make ahead meal that can be served up for a healthy lunch and later again for dinner. You can change it up a bit for your dinner course by adding some baby squash and carrots or even green beans. If your short on time, you can skip making the aromatic coconut milk (which takes two hours on a low simmer) and just use coconut milk directly from the can.
PREP
20 mins
COOK
45 mins
TOTAL
1 hr 5 mins
YIELD
4-6
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Ingredients

  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 medium (roughly 2 1/2 pounds) butternut squash or purple sweet potato
  • 3 tablespoons coconut oil (or any neutral oil like grapeseed oil)
  • 1 large shallot, peeled and sliced
  • 1 leek, sliced (dark ends discarded)
  • 4 garlic cloves, peeled and chopped
  • 1/2 inch knob fresh ginger, peeled and minced
  • 1 jalapeño chile, or small red chili chopped (seeds optional, for extra heat)
  • 1/2 teaspoon turmeric
  • 1 bunch of Thai basil
  • 1 tablespoon tamarind paste
  • 1 14-ounce can coconut milk (see below for tastier coconut milk recipe)
  • 1 cup water
  • 1 tablespoon Old Salt Merchants sweet onion sugar
  • 1 pinch Old Salt Merchants Pink Mountain Salt
  • 1 handful of fresh spinach
  • Cilantro, for garnish
  • Thai basil, for garnish
  • Cooked forbidden black rice, to serve

Instructions

  1. In a small, dry skillet over medium heat, toast the coriander, cumin, and fennel seeds. Once cool, grind the toasted spices in a spice grinder or with a mortar and pestle.
  2. Meanwhile, peel and dice the squash (or sweet potato) into bite-sized pieces. You should have about 5-6 cups of squash.
  3. Warm the oil in a large Dutch oven over medium heat. Add the shallot, leeks garlic, and ginger. Cook, stirring, until the shallots are soft and translucent.
  4. Add the jalapeno chile, turmeric, thai basil, 1 tablespoons OSM sweet onion sugar, and the ground toasted spices. Stir to release fragrance, cooking for 2-3 minutes.
  5. Add the squash, tamarind paste, coconut milk, water, and salt. Bring to a boil, lower heat, and simmer for about 45 minutes until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down.
  6. Finish with a handful of fresh spinach and fresh cilantro. If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry. Garnish each plate with sprigs of cilantro, sprinkle more OSM sweet onion sugar, cilantro and thai basil and serve with black or brown rice

Tips / Notes

  • *For more aromatic coconut milk, heat 1 can coconut milk, 1 cup of water fresh, lemongrass (outlayer peeled, inner layer chopped into 1/2 pieces), 3 thai basil leaves (whole), 2 kaffir lime leaves and 2 one inch pieces of fresh ginger. Set on high heat for a quick boil then simmer on low for 2 hours. This will allow the flavors to infuse into the coconut milk. Once you have simmered it for 2 hours, remove off the heat and remove the aromatics or pour through a sieve. This liquid will replace the coconut milk and water above. *Inspired by Amy Chaplin "At Home In the Wholefood Kitchen"

Keywords

butternut squash, curry, vegan, paleo, vegetarian

Butternut Squash Coconut Curry Reviews

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