Butternut Squash and Yam Curry
Forget going out to eat or ordering takeout every time you crave Indian food. Try making Butternut Squash and Yam Curry at home. For $1.31 per serving, you get a side dish that serves 6. One serving contains 399 calories, 5g of protein, and 21g of fat. 16 people have tried and liked this recipe. A mixture of garlic powder, olive oil, coriander, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by The Roasted Root. With a spoonacular score of 86%, this dish is great. Yam 'n Butternut Squash Mash, The Best Butternut Squash Curry, and Beef Curry with Butternut Squash are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 small butternut squash, peeled and chopped into ½” cubes (6 cups)
1 14-ounce can coconut milk
1/8 teaspoon cardamom
1/8 teaspoon cayenne pepper
1 cup chicken broth (or vegetable broth)
2 teaspoons coriander
1 tablespoon fresh ginger, peeled and grated
4 cloves garlic, minced
1 teaspoon garlic powder
2 teaspoons ground cumin
½ teaspoon ground turmeric
1 teaspoon kosher salt
2 tablespoons coconut or olive oil
Rice for serving
1 large jewel yam, chopped into ½” cubes (4 cups)
1 large yellow onion, chopped
Equipment:
frying pan
Cooking instruction summary:
In a large saut pan, heat oil to medium.Add the onion and saut about 2 minutes.Add the butternut squash, yam, and grated ginger. Stir and saut about 3 minutes.Add the garlic and spices, and saut another 3 minutes before adding the coconut milk and chicken broth. Stir to incorporate everything together.Cover the saut pan and bring it to a full boil. Reduce the heat to a simmer and cover the saut pan. Continue cooking until vegetables are cooked through, stirring periodically.If serving the curry with rice, prepare the rice while the curry is cooking.Serve with chopped basil, mint, or cilantro, and a dollop of plain yogurt.
Step by step:
1. In a large saut pan, heat oil to medium.
2. Add the onion and saut about 2 minutes.
3. Add the butternut squash, yam, and grated ginger. Stir and saut about 3 minutes.
4. Add the garlic and spices, and saut another 3 minutes before adding the coconut milk and chicken broth. Stir to incorporate everything together.Cover the saut pan and bring it to a full boil. Reduce the heat to a simmer and cover the saut pan. Continue cooking until vegetables are cooked through, stirring periodically.If serving the curry with rice, prepare the rice while the curry is cooking.
5. Serve with chopped basil, mint, or cilantro, and a dollop of plain yogurt.
Nutrition Information:
covered percent of daily need
