Discover the vibrant flavors of India with our Butternut Squash Curry Bowls! This dish is not just a feast for the eyes but also a warm hug for your taste buds. Packed with creamy coconut milk, aromatic spices, and the goodness of fresh spinach, this curry is a delightful way to savor the season's bounty. Whether you're a seasoned chef or a kitchen novice, this recipe promises to elevate your weeknight dinners and impress your guests. Ready to embark on a culinary adventure that will leave you craving more? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups spinach
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Prepare all ingredients by peeling and cubing the butternut squash into roughly 1-inch pieces. Finely chop the onion, mince the garlic and ginger, and measure out all spices and other ingredients.
- Heat a large skillet or Dutch oven over medium heat. Add a splash of oil and sauté the chopped onions until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic and ginger to the onions, stirring constantly to prevent burning. Cook for an additional 1-2 minutes until fragrant.
- Sprinkle curry powder over the onion mixture, stirring to coat and toast the spices for about 30 seconds, which will enhance their flavor.
- Add the cubed butternut squash to the pan, stirring to coat with the spiced onion mixture. Cook for 3-4 minutes to begin softening the squash.
- Pour in the full can of coconut milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce heat to low and cover.
- Cook for 15-20 minutes, stirring occasionally, until the butternut squash is tender and can be easily pierced with a fork.
- Season with salt and pepper to taste. If the curry seems too thick, add a little water or additional coconut milk to reach desired consistency.
- In the last 2-3 minutes of cooking, stir in the fresh spinach, allowing it to wilt into the curry.
- Serve the hot curry over prepared rice or quinoa. Garnish with optional toppings like fresh cilantro, a squeeze of lime, or toasted nuts if desired.
Tips
- Prep Ahead: To save time, peel and cube the butternut squash, and chop the onion, garlic, and ginger in advance. Store them in the fridge until you're ready to cook.
- Enhance the Flavor: Toasting the curry powder before adding other ingredients helps to unlock its full flavor. Make sure to stir it for just 30 seconds to avoid burning.
- Adjust the Consistency: If you prefer a thinner curry, simply add a splash of water or more coconut milk during cooking until you reach your desired consistency.
- Fresh Spinach: For a vibrant color and added nutrition, stir in the spinach just before serving. This keeps it bright and fresh, enhancing the dish's appeal.
- Serving Suggestions: Serve the curry over fluffy rice or nutritious quinoa. For an extra touch, garnish with fresh cilantro, a squeeze of lime, or a sprinkle of toasted nuts for crunch.
- Leftovers: This curry keeps well in the fridge for up to three days, making it perfect for meal prep. It also freezes beautifully, so consider making a double batch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
