BUTTERNUT SQUASH CURRY RECIPES

BUTTERNUT SQUASH CURRY | ALLRECIPES

Butternut Squash Curry | Allrecipes image

Serve this butternut squash curry with rice.

Provided by Dan Denardo

Categories Main Dishes Curries Vegetarian

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 5 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1?¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

Steps:

Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts : Calories 253.7 calories, CarbohydrateContent 50.5 g, CholesterolContent 1.7 mg, FatContent 4.8 g, FiberContent 9.6 g, ProteinContent 7.2 g, SaturatedFatContent 0.9 g, SodiumContent 418.5 mg, SugarContent 10.5 g

INDIAN BUTTERNUT SQUASH CURRY RECIPE | BBC GOOD FOOD

Indian butternut squash curry recipe | BBC Good Food image

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Provided by Good Food team

Categories Dinner, Main course

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 10

Ingredients

200g brown basmati rice
1 tbsp olive oil
1 butternut squash, diced
1 red onion, diced
2 tbsp mild curry paste
300ml vegetable stock
4 large tomatoes, roughly chopped
400g can chickpeas, rinsed and drained
3 tbsp fat-free Greek yogurt
small handful coriander, chopped

Steps:

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Nutrition Facts : Calories 423 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 12 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.51 milligram of sodium

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