Butternut Squash Potato Curry Recipes

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VEGAN POTATO AND BUTTERNUT SQUASH CURRY



Vegan Potato and Butternut Squash Curry image

A yummy Indian-style food! Great for a vegan or vegetarian!

Provided by Madi

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons oil, or as needed
1 onion, chopped
1 teaspoon Madras curry powder, or to taste
1 chile pepper, seeded and chopped, or to taste
1 (14 ounce) can coconut milk
1 butternut squash, peeled and cubed
6 small (3 ounce) potatoes, scrubbed and halved, or to taste
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
salt and ground black pepper to taste

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 41.7 g, Fat 19.1 g, Fiber 7.2 g, Protein 5.5 g, SaturatedFat 13 g, Sodium 49.5 mg, Sugar 6.4 g

BUTTERNUT SQUASH & POTATO CURRY



Butternut Squash & Potato Curry image

From Clean Eating Magazine Fall 2008 This was my first time cooking with butternut squash. I was intimidated by the long list of ingredients at first, but it's really quite simple and was worth it, it was delicious!

Provided by Nicazz

Categories     Curries

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

1/4 cup reduced-sodium chicken broth or 1/4 cup vegetable broth
3/4 cup low-fat coconut milk
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt
1/4 teaspoon turmeric
1/8 teaspoon cayenne powder
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 tablespoon canola oil or 1 tablespoon safflower oil
1 onion, diced into 3/4 inch pieces
12 ounces butternut squash, peeled, cored, and diced
8 ounces red potatoes, diced
1 teaspoon lemon juice
2 tablespoons unsweetened coconut or 1 tablespoon chopped fresh parsley (to garnish)

Steps:

  • In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
  • In a large wok or skillet, combine garlic and oil. Stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes.
  • Add onion, stir-fry 2 minutes, until onion starts to become translucent.
  • Add stock mixture, bring to boil.
  • Add squash and potatoes. Return to boil, then reduce to a simmer. Cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes.
  • Remove from heat, stir in lemon juice.
  • Serve over rice, garnish with coconut or parsley. Enjoy!

Nutrition Facts : Calories 178.5, Fat 8.6, SaturatedFat 4.3, Sodium 452.7, Carbohydrate 25.1, Fiber 4.7, Sugar 4.2, Protein 3.3

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