Main Dishesdeliciouslyella
Butternut Squash Curry
This butternut squash curry is such a fresh and flavoursome dinner. The creamy sauce is made with roasted butternut squash and coconut milk, with a kick of spice from cinnamon, coriander and cumin. We love to serve this with a side of brown rice but it's also delicious with brown rice noodles as the sauce can be thinner than other curries.
👥 2 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●pan
📝 Preparation Steps
1
Preheat oven to 190°C (fan) / 375°F.
2
Place the butternut squash and sweet potato pieces on opposite sides of a large baking tray, ensuring they stay separate. Drizzle both with olive oil and a pinch of salt and cook for 35–⏱️ 40 minutes until the butternut squash feels soft.
butternut squash1olive oil0.5 tablespoon
3
Once soft, remove the tray from the oven and place ½ of the butternut squash into a powerful food processor. Add the almond milk and lime juice; blend until smooth. Once smooth, leave to one side until needed.
butternut squash1almond milk1 tablespoonlime1
4
Place a large pan over medium heat and add 1 tablespoon of coconut oil. Once melted, add the diced onion, garlic and a large pinch of salt. Cook for 5–⏱️ 10 minutes until soft.
coconut oil1 tablespoononion1garlic3 cloves
5
Once soft, add the spices and mix well. Cook for a few minutes before adding the sauce, coconut milk, spinach, roasted sweet potato and the rest of the butternut squash. Mix well and cook for another ⏱️ 10 minutes until the spinach has wilted and everything has heated through. Serve topped with a sprinkle of chopped coriander.
butternut squash1ground coriander1 teaspoonhandful of coriander
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