Butternut Squash Curry
This vegan curry is a delightful combination of tender butternut squash, fragrant spices, and creamy coconut milk, creating a harmonious blend of sweet and savory flavors.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 805 kcal
Let's gather the ingredients!
- 1 large butternut squash peeled, deseeded, and cut into large chunks
- 5 tbsp vegetable oil divided
- 1 large onion coarsely chopped
- 5 cloves garlic minced
- 2 tbsp curry powder
- 2 cans full-fat coconut milk
- 6½ oz kale roughly chopped
- 1 lime juice and zest
- ¼ cup parsley chopped
- ¼ cup sunflower seeds
- 4 servings cooked rice
Let's Begin!
Preheat oven to 400°F.
In a large bowl, coat the squash with 3 tbsp of oil, then season with salt and pepper.
On a rimmed baking sheet, arrange the squash in an even layer. Roast for 35 to 40 minutes or until tender and golden brown.
In a large skillet over medium-high heat, Add the remaining 2 tbsp of oil, followed by the onion, then season with salt, and cook until lightly golden.
Reduce heat to medium-low, then add the garlic and cook until fragrant. Add the curry powder and coconut milk. Bring to a simmer, then add the kale. Season with salt and pepper to taste. Cook, stirring occasionally, until tender and wilted. Remove from heat until squash finishes roasting.
Add squash and lime juice to the skillet and stir to combine.
Divide the cooked rice among bowls. Spoon the squash mixture over, then top with parsley and sunflower seeds.
Serve and enjoy with family and friends!
Calories: 805kcalCarbohydrates: 61gProtein: 11gFat: 64gSaturated Fat: 39gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 80mgPotassium: 1452mgFiber: 10gSugar: 7gVitamin A: 24893IUVitamin C: 99mgCalcium: 292mgIron: 10mg
Keyword Butternut, butternut squash, Curry, easy to make, Healthy, vegan