Hey friends!
Craving something warm and comforting? I’ve got the perfect dish for you!
Today, I’m sharing my delightful butternut squash yellow curry.
It’s packed with flavor, super cozy, and oh-so-simple to make.
Trust me, once you try this, it’ll become a staple in your kitchen!
Let’s dive into this delicious recipe together!
Ingredient Substitutions
Butternut squash can be replaced with sweet potatoes or pumpkin for a similar texture and flavor profile. These alternatives offer comparable nutritional benefits and work well in curry dishes. Adjust cooking time slightly as needed, as sweet potatoes may cook faster than butternut squash. Coconut milk can be substituted with cashew cream for a nut-based alternative that maintains creaminess. Blend 1 cup of soaked cashews with 1 cup of water until smooth. This option provides healthy fats and a neutral flavor that complements the curry spices. For a lower-carb version, cauliflower florets can replace some or all of the butternut squash. This substitution reduces the overall carbohydrate content while adding fiber and nutrients. Cut the cauliflower into similar-sized pieces and adjust cooking time, as it will cook faster than squash.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 10-15 g
- Fat: 50-60 g
- Carbohydrates: 80-90 g
Ingredients
For the butternut squash:
- 1.5 lb butternut squash (peeled and cut into 1-inch cubes)
- 1 tbsp cooking oil (grapeseed oil is a good neutral choice)
- 1/2 tsp salt
- 1/2 tsp black pepper
For the curry base:
- 2 bay leaves
- 2 tbsp ground coriander
- 2 tbsp cooking oil
- 1/2 tsp garam masala (I use McCormick brand)
- 1 tsp ground cumin
- 2 tbsp tomato paste (adds depth of umami)
- 1 large red onion (finely diced)
- 1-2 tsp cayenne pepper
- 4 large garlic cloves (minced for best flavor)
- 1 cup vegetable broth
- 1 cup coconut milk (full-fat for a creamier curry)
- 1/2 tsp turmeric
- 1 tbsp sweet paprika
- 2 tbsp fresh lemon juice (Meyer lemons preferred for sweetness)
- 3 inch fresh ginger (grated or finely minced)
Step 1: Prepare and Roast the Butternut Squash
Start by preheating your oven to 325°F (165°C, Gas Mark 3).
Line a baking tray with aluminum foil and spray it with oil to prevent sticking, or use parchment paper for easy cleanup.
Clean and cut the butternut squash into 2-inch pieces.
Place them on the prepared baking tray, and season with salt and pepper, then drizzle with a tablespoon of olive oil.
Roast in the oven for 30 to 35 minutes until tender.
Pro tip: Use a sturdy chopping board and a sharp chef’s knife as the squash is a tough vegetable to cut.
You can roast the squash 2 to 3 days in advance if desired.
Step 2: Sauté Aromatics
In a skillet or sauté pan, heat oil over medium heat.
Add chopped onion, ginger, and garlic, and sauté until the onions become translucent and almost caramelized.
Pro tip: Allow ample time for the onions to cook down for enhanced flavor.
Step 3: Add Spices and Tomato Paste
Stir in the tomato paste followed by your chosen spices and bay leaves.
Add a few tablespoons of water, stirring on medium-low heat until the mixture becomes fragrant.
Pro tip: Add water gradually to prevent the spices from burning.
Step 4: Create the Gravy Base
Pour in the coconut milk and broth or stock, and let the mixture simmer for about 10 minutes.
This will form the base of your flavorful gravy.
Step 5: Combine and Simmer
Add the roasted butternut squash to the pan, followed by lemon juice and chopped cilantro.
Season with additional salt and pepper to taste.
Let it simmer for another 5 to 8 minutes to allow the squash to soak up the juices.
Pro tip: Since the squash is already cooked, this step is primarily for flavor infusion.
Step 6: Garnish and Serve
Before serving, sprinkle the dish with more chopped cilantro for a fresh garnish.
Enjoy this flavorful dish as a comforting meal!
