Coconut Curry Butternut Squash

$- 1 medium butternut squash, peeled and diced - 1 can (400 ml) coconut milk - 2 tablespoons red curry paste - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon olive oil - 2 cups vegetable broth - 1 tablespoon soy sauce - 1 tablespoon brown sugar - Salt to taste - Fresh cilantro for garnish - Cooked jasmine rice or quinoa for serving Butternut squash is sweet and creamy. It gives this dish a great base. Coconut milk adds rich flavor and creaminess. Red curry paste brings warmth and spice. Onions, garlic, and ginger create a fragrant mix. Olive oil helps with cooking. Vegetable broth keeps it light and tasty. Soy sauce adds depth, while brown sugar balances flavors. Fresh cilantro brightens the dish. Jasmine rice or quinoa makes the meal complete. Butternut squash is high in fiber and vitamins. It provides vitamin A and C. Coconut milk offers healthy fats and helps with heart health. Ginger and garlic boost your immune system. They also add flavor and health benefits. This dish is not just tasty; it's good for you too! You will need a few simple tools. A large pot or Dutch oven works well for cooking. A knife and cutting board are essential for chopping. Measuring spoons help you get the right amounts. A wooden spoon is great for stirring. An immersion blender is optional if you like a smooth texture. - Peel the butternut squash. Cut it in half, scoop out seeds, and dice it into small cubes. This helps it cook fast and evenly. - Chop one onion finely. Mince three cloves of garlic and grate one tablespoon of ginger. These ingredients add great flavor. - Heat one tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté it for about five minutes until it turns translucent. - Stir in the minced garlic and grated ginger. Cook these for one more minute. This step releases lovely aromas. - Add the diced butternut squash into the pot. Mix well with the onions, garlic, and ginger. Sauté for about five minutes. This gets the squash started. - Stir in two tablespoons of red curry paste and coat the squash well. The paste gives this dish its rich flavor. - Pour in two cups of vegetable broth and one can (400 ml) of coconut milk. Bring this mixture to a gentle simmer. - Add one tablespoon of soy sauce and one tablespoon of brown sugar. Stir to combine everything well. - Cover the pot and let it cook for 20 to 25 minutes, or until the butternut squash is tender. This makes the squash soft and tasty. - Taste and season with salt as needed. If you want a sweeter taste, add more brown sugar. - After cooking, let it cool for a few minutes. If you like a creamy texture, use an immersion blender to puree the mixture until smooth. - Serve the coconut curry butternut squash over cooked jasmine rice or quinoa. Garnish with fresh cilantro for a pop of color and flavor. What sides go well with coconut curry butternut squash? - Cooked jasmine rice - Quinoa - Steamed broccoli - Naan bread For garnishing, fresh cilantro adds color and flavor. You can also use lime wedges on the side. How do you get the perfect consistency? - Use a mix of coconut milk and vegetable broth. - Simmer until the squash is tender. Want to adjust the spice level? - Add more red curry paste for heat. - Use less if you like it mild. How should you store leftovers? - Keep the curry in an airtight container. - It stays fresh in the fridge for 3-4 days. How do you reheat it? - Warm it in a pot over low heat. - Stir often to prevent sticking. {{image_2}} You can swap coconut milk for almond milk or cashew cream. Both give a nice flavor. If you want a lighter option, try vegetable broth alone. For veggies, add carrots, sweet potatoes, or bell peppers. Each brings a unique taste and texture to your dish. Herbs and spices can make your curry pop. Add fresh basil or mint for a bright twist. You can also sprinkle in turmeric or cumin for warmth. A squeeze of lemon or lime juice adds a zing. This brightens the dish and balances the creaminess. This dish is easy to make vegan. Just ensure your curry paste is vegan-friendly. For a gluten-free version, use tamari instead of soy sauce. This keeps all the flavors while fitting different diets. Enjoying this dish is simple for everyone! It takes about 20 to 25 minutes to cook butternut squash when simmering in water or broth. If you roast it in the oven, it can take around 30 to 40 minutes at 400 degrees Fahrenheit. For faster cooking, you can microwave it for about 10 to 15 minutes. Always check for tenderness with a fork to know it is ready. Yes, you can use frozen butternut squash. It’s a great time saver! Just add it directly to the pot, but you may need to increase the cooking time by a few minutes. Be sure to check the texture as it cooks. Frozen squash is often pre-cooked, so it may soften faster than fresh. For this dish, I recommend using red curry paste. It adds a warm, rich flavor that pairs well with butternut squash. Brands like Thai Kitchen or Maesri are great choices. If you want a milder taste, try yellow curry paste instead. Always taste and adjust to your liking! 1. Heat olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté until it turns soft and clear, about 5 minutes. 3. Stir in the minced garlic and grated ginger. Cook for another minute until it smells good. 4. Add the diced butternut squash to the pot. Mix well with the onion, garlic, and ginger. Sauté for about 5 minutes. 5. Stir in the red curry paste until the squash is well coated. 6. Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer. 7. Add soy sauce and brown sugar. Stir to combine all the flavors. 8. Cover the pot and let it cook for 20-25 minutes. The squash should be soft. 9. Taste the dish and add salt if needed. If you want it sweeter, add more brown sugar. 10. Once ready, remove from heat. Let it cool for a few minutes. If you want a creamy soup, use an immersion blender to puree it until smooth. 11. Serve the coconut curry butternut squash over cooked jasmine rice or quinoa. Garnish with fresh cilantro. This blog post guides you through making a delicious Coconut Curry Butternut Squash dish. We covered the key ingredients, their nutritional perks, and the tools you need. You learned simple steps from prep to cooking, plus tips for serving and storing. Feel free to explore variations to fit your taste. Cooking should be fun and easy. Try this dish, and enjoy the flavors! Your kitchen is about to be filled with warmth and comfort. Happy cooking!$

Experience the rich flavors of Coconut Curry Butternut Squash with this easy and delicious recipe! Perfect for cozy dinners, this dish combines fresh butternut squash, creamy coconut milk, and zesty red curry paste for a comforting meal. Ready in just 30 minutes, it's a quick and healthy option for any night.

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Ingredients

1 medium butternut squash, peeled and diced

1 can (400 ml) coconut milk

2 tablespoons red curry paste

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

1 tablespoon olive oil

2 cups vegetable broth

1 tablespoon soy sauce

1 tablespoon brown sugar

Salt to taste

Fresh cilantro for garnish

Cooked jasmine rice or quinoa for serving

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the diced butternut squash to the pot and mix well with the onion, garlic, and ginger. Sauté for about 5 minutes.

Stir in the red curry paste until the squash is well coated with the paste.

Pour in the vegetable broth and coconut milk, and bring the mixture to a gentle simmer.

Add soy sauce and brown sugar, stirring to combine.

Cover the pot and let it cook for 20-25 minutes, or until the butternut squash is tender.

Taste and season with salt as needed. Adjust the sweetness by adding more brown sugar if desired.

Once ready, remove from heat and let cool for a few minutes. Use an immersion blender to puree until smooth if you prefer a creamy texture (optional).

Serve the coconut curry butternut squash over cooked jasmine rice or quinoa, garnished with fresh cilantro.

Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings