Potato And Butternut Squash Curry With Brown Basmati Rice Recipes

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

Ingredients

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 AND SWEET POTATO CURRY

Butternut Squash and Sweet Potato Curry image

This one is an African inspired recipe with fruit and vegetables. I like to serve this in bowls on top of some basmati rice.

Provided by Lene8655

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, roughly chopped
3 garlic cloves, crushed
500 g butternut squash, squash. seeded and cut into chunks
2 small sweet potatoes, cut into chunks
450 g potatoes, cut into chunks
1 apple, cored and cut into chunks
2 teaspoons mild curry paste
1 teaspoon turmeric
2 1/2 cm piece fresh gingerroot, peeled and finely chopped
2 bay leaves
500 ml vegetable stock
50 g raisins
salt & freshly ground black pepper
4 tablespoons plain yogurt

Steps:

Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.

Nutrition Facts : Calories 369, Fat 7.8, SaturatedFat 1.3, Cholesterol 2, Sodium 58.9, Carbohydrate 74.1, Fiber 9.2, Sugar 24.5, Protein 6.3

BUTTERNUT SQUASH COCONUT CURRY

Butternut Squash Coconut Curry image

This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry

Provided by Kozmic Blues

Categories Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 onion, chopped
1 -2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 tablespoon coriander
1 teaspoon cinnamon
10 ounces frozen spinach, thawed and drained
2 small butternut squash, peeled, seeded, cubed
curry powder, salt and pepper for sprinkling over squash
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can light coconut milk
salt and pepper, to taste
1/4 cup cilantro, chopped for garnish
basmati rice or brown rice, for serving

Steps:

Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>.
While squash cooks, heat 1-2 tsp of canola oil over medium heat.
Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
Add tomatoes with their juices, and the chickpeas, stir to combine.
Next, add the spinach, stirring to coat with cooking liquid.
When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
Add coconut milk and gently stir to combine.
Finally, add the roasted butternut squash to the liquid, and stir to coat.
Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).

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