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Coconut, Butternut Squash Curry Recipe

Coconut, Butternut Squash Curry recipe
Food.com

This recipe actually came from the magazine, House Beautiful, but don't hold this against it. This makes a great alternative from your traditional chicken curry and always goes down well.

Ingredients

2 tablespoons sunflower oil
2 red onions, cut into wedges
2 garlic cloves, crushed
1 1/2 lbs butternut squash, peeled, deseeded and cut into large chunks
1 tablespoon Thai red curry paste
1 (14 ounce) can coconut milk
3/4 pint vegetable stock
1 stalk lemongrass
1 lime, juice of
8 ounces baby spinach leaves
1 bunch fresh coriander, roughly chopped

Method

1
Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
2
Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
3
Add garlic and squash.
4
Cook over a medium heat for 3-4 minutes.
5
Stir occasionally.
6
Stir in the coconut milk, curry paste and stock and bring it all to the boil.
7
Add the lemon grass, reduce the heat and cover the pan.
8
Allow to simmer for 25-30 mins or until the squash is tender.
9
Remove the pan from the heat and stir in the coriander, lime juice and spinach.
10
Serve immediately, ideally with rice.

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