I grabbed a few giant butternut squashes for sale yesterday. I chopped them up and put the majority into my freezer to use when I needed them. The first dish I cooked with my bounty of butternut squash was this delectable and straightforward Butternut squash Curry! It’s warm and comforting, filling, and, most importantly, cost-effective!
I grabbed a few giant butternut squashes for sale a few days ago, chopped them up, and put the majority inside my fridge for when I need them. A few of the first dishes I cooked with my bounty of butternut squash was this delicious and simple butternut squash soup! It’s warm and warm, delicious, and, most importantly, affordable!
HOW TO SERVE BUTTERNUT SQUASH CURRY
The rich curry sauce will be the main attraction of this recipe, and you should serve it with some bread or rice to ensure that all the beautiful flavors are taken in and can be enjoyed. The Curry can be done in a bowl, along with Naan bread to dip it in, or served on rice as in this picture.
HOW TO STORE LEFTOVERS
The Curry can be divided into two portions after cooking. After that, place them in the refrigerator to cool for about 4-5 days. The Curry can be frozen, but you’ll need to give the Curry a thorough stir following the thawing process and before reheating. The Curry can be thawed in the refrigerator overnight or microwaved straight from the freezer to the defrost setting and often stirred until heated.
WHAT ELSE CAN I ADD?
Curries are fantastic because they’re so adaptable. You can throw in any food item you have in your pantry. If you don’t have butternut squash, you could substitute the exact quantities of sweet potatoes. If you’d like to make this Curry more substantial, add the frozen mix of vegetables (broccoli, peas, carrots, peas, and cauliflower) or even a rinsed can of chickpeas.
HOW TO SERVE BUTTERNUT SQUASH CURRY
The delicious curry sauce will be the main attraction of this recipe, and it is recommended to serve it with some rice or bread to ensure that all the delicious flavors are soaked in and enjoyed. The Curry can be done in a bowl, along with Naan bread to dip it in, or done on rice, as the one we’ve shown here.
HOW TO STORE LEFTOVERS
Split the dish into individual portions after cooking. After that, place them in the refrigerator to cool for about 4-5 days. The Curry is also an excellent option to freeze, but you’ll need to thoroughly stir the Curry following the thawing process and before reheating. The Curry can be thawed in the refrigerator overnight or microwaved straight from the freezer using the defrost setting and stirred frequently until reheated.
WHAT ELSE CAN I ADD?
Curries are fantastic because they’re so adaptable. You can add any food item you have in the pantry. If you don’t have butternut squash, you can substitute the exact quantities of sweet potatoes. If you’d like to increase the Curry, add the frozen mix of vegetables (broccoli, peas, carrots, peas, and cauliflower) or even a rinsed can of chickpeas.
INGREDIENTS
2 lbs. butternut squash (about 4 cups diced) ($1.78)
One onion yellow ($0.37)
Two cloves of garlic ($0.16)
1 TBSP grated fresh ginger ($0.30)
Two tablespoons olive oil ($0.32)
1 Tbsp curry powder ($0.30)
One teaspoon ground cumin ($0.10)
1 15oz. Can diced tomatoes cooked in the oven ($1.09)
1/2 cup of water ($0.00)
1 13.5oz can full-fat coconut milk ($2.29)
2 oz. fresh spinach ($0.50)
1/2 teaspoon salt (or according to your preference) ($0.02)
INSTRUCTIONS
Peel and chop pieces of butternut squash to pieces of 1/2-inch. Slice the onion, chop the garlic, and then grate the ginger.
A large skillet is heated to medium heat. Add olive oil, onions, garlic, ginger, and olive oil, and cook for a few minutes until onions become translucent. Then add the cumin and curry powder and saute for another minute.
Incorporate the diced tomatoes as well as the liquid into the pan. Stir until the mixture is well mixed, and remove brown bits from the pan’s surface.
Add the butternut squash diced and mix well. Put a lid over the pan and allow the squash to cook within the sauce for approximately 10 minutes or until it is fork-tender.
Incorporate the coconut milk into the skillet, stirring until it is combined, then bring to a boil.
Once the sauce has gotten hot and the spinach is fresh, add it to the sauce. Mix well and let the spinach soften into the spicy sauce. The Curry should be seasoned with salt and then savored!
