Best Butternut Squash Curry Recipe

0
119


Mike Garten

Packed with fresh ginger, curry paste and coconut milk, there is no shortage of flavor in this easy stew.

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Cal/Serv:
460

Yields:

4


servings

Total Time:

0

hours

45

mins

1


cup long-grain white rice

3


Tbsp coconut or canola oil, divided

1/2


small butternut squash (about 1 pound, peeled and cut into 1/2-in. pieces, about 2 1/2 cups)

2


cloves garlic, finely chopped

1
tbsp.

grated peeled fresh ginger

3
tbsp.

yellow Thai curry paste

1


13.5-oz can light coconut milk

1


red pepper, seeded and cut into 1/2-in. pieces

2
tbsp.

lime juice, plus lime wedges for serving

3
c.

baby spinach, chopped

Chopped cashews and cilantro, for serving

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  1. Cook rice per package directions. Meanwhile, heat 2 tablespoons oil in large skillet (or medium Dutch oven) on medium. Add squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes; transfer to plate. 
  2. Add remaining tablespoon oil along with onion and sauté 6 min. Stir in garlic and ginger; cook 2 minutes. Add curry paste and cook, stirring, 1 minute. 
  3. Add coconut milk, jalapeño and turmeric and bring to a simmer. Add red pepper and squash and simmer until squash is just tender, about 15 minutes. Remove from heat, remove and discard jalapeño and stir in lime juice and fish sauce, then fold in spinach to wilt. Serve over rice and sprinkle with cashews and cilantro if desired.

NUTRITIONAL INFORMATION (per serving): About 460 calories, 18.5 g fat (15 g saturated), 9 g protein, 855 mg sodium, 64 g carbohydrate, 5 g fiber 

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Source : Goodhousekeeping