Butternut Squash Curry
This easy butternut squash curry recipe is fragrant and flavorful thanks to the addition of Thai red curry paste. Perfect for a weeknight!
Ingredients
4 servings
Instructions
- In a Dutch oven or similar large sturdy pot, heat the oil over medium heat. Add the squash, shallot, ginger, garlic, curry paste, and cayenne. Stir constantly to coat the vegetables with the spices, then continue to cook, stirring occasionally, until the squash just begins to soften but is still too al dente to eat, about 10 minutes.
- Stir in the chickpeas and salt and cook 2 minutes more, allowing the chickpeas to get nicely coated with the oil and spices.
- Stir in the coconut milk. Increase the heat to high and bring the mixture to a boil. Reduce to medium low, enough so that the surface of the entire pot bubbles steadily, but gently. Continue to simmer, string every few minutes, until the squash is very tender and the coconut milk has reduced somewhat, about 15 minutes more.
- Stir in the lime juice and fish sauce. If using spinach, stir it in a handful at a time, allowing it to wilt. Stir in the cilantro. Taste and adjust the seasoning as desired.
- Serve warm over rice, with additional fresh cilantro and lime wedges.
Nutrition per serving
447kcal
💰 Cost Estimate
Total Ingredients
$1911.00
$1911.00
Per Serving
$478.00/serving
$478.00/serving
🏠 Savings
~$3822.00 vs buying!
~$3822.00 vs buying!
📋 Price Breakdown (53% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| extra-virgin olive oil | 2 tbsp | $42.00 |
| butternut squash | 1 small | $110.00 |
| shallot | 1 | $998.00 |
| minced fresh ginger | 1 tbsp | $16.00 |
| arlic cloves | - | - |
| 1 | - | |
| ⅛ teaspoon cayenne pepper | - | - |
| 2 | - | |
| kosher salt | 2 tsp | $4.00 |
| 1 | - | |
| Juice of 1 small lime | - | - |
| fish sauce | 2 tsp | $22.00 |
| baby spinach | 3 cups | $484.00 |
| cilantro leaves and tender stems | 0.5 cup | $235.00 |
| Cooked brown rice | - | - |
*Estimated market prices, may vary by region
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