This curry is perfect for dinner nights where you don’t feel like breaking your head too much and still look like you did. I like the simplistic ingredients in this recipe, no complications, no pretension…. and no fuss!
A delicious and humble “stew” like dish that can conquer the pickiest palates.
…it looks pretty fancy too doesn’t it? *^_^*
Bon Appétit!
Butternut Squash Curry
Prep time
Cook time
Total time
Author: Zesty and Spicy
Ingredients
- 3-4 big green onions, cut in thin/long slices
- 2 cups of (big long slices) of carrots (about 3-4 carrots total)
- 6-7 cups of butternut squash (big cubes)
- 1 tablespoon + 2 teaspoons of olive oil (or avocado oil)
- ¼ cup of loosely packed, chopped basil leaves
- 3 big garlic cloves, minced
- 1 tightly packed teaspoon of freshly grated ginger
- 1 can of thick coconut milk (I used the brand A-Roy D - 400ml)
- ½ to ¾ cup of water (preferably slightly heated)
Instructions
- THESE FIRST STEPS CAN BE DONE IN ADVANCE (the night before or a few hour before dinner service)
- - Pre-heat oven at 425 and prepare a big baking sheet lined with a parchment paper.
- - In a bowl, mix together the butternut squash, carrots and 1 tablespoon of olive oil. Coat your veggies with oil, then transfer everything on the baking sheet and roast them in your pre-heated oven for 20mins.
- - Once the veggies are out, leave them to chill on the counter.
- **If you're making these in advance, do not place them in a covered pot in the fridge right away because the steam inside your pot will overcook your veggies. Wait for them to be lukewarm or a little chill before storing them in the fridge.**
- --------------Once you're almost ready to eat.
- - Prep all your other ingredients and get a big flat bottom pan on the top of the stove.
- - Heat the pan on medium/high heat. Grill the garlic and almost all the sliced green onions for a few minutes for the taste to come out (but not enough so they burn) before adding the pre-roasted squash and carrots. The left over green onions will be used as garnish
- - Mix well, add the coconut milk and ½ cup of water (you'll be the judge if you need the extra ¼ cup) and let simmer on medium/low heat (you never want a big boil with coconut milk) for a good 15-20 minutes till the veggies gets a little bit more tender. During that time, the sauce will thicken a bit.
- Serve on wild rice, add the left over green onions as garnish and voilà!
Having little experience with curry, I approached this with some excitement and trepidation. It was enjoyable enough to make, though the squash gave me some trouble by its nature.
Yet another meal from this blog that made me the envy of my coworkers.