Butternut Squash Curry is incredibly quick to make and delicious served with rice. The pieces of squash are tender but still have bite and the sweetness is balanced with the tartness of the lime and the creaminess of the coconut milk. You can use any curry paste of powder you have but make sure you add the turmeric because it adds extra earthiness. The toasted green pumpkin seeds aren’t just packed full of nutrition they also add another texture that brings the whole dish together.
Serves 2 Adults & 2 Kids
1 butternut squash
1 yellow onion
1/2 head garlic
equal amount of ginger to garlic
120g washed baby spinach
1 tbsp curry paste or powder
400ml coconut milk
1.5 tsp turmeric
1/2 tsp salt
2tbsp vegetable oil
handful of green pumpkin seeds
optional: 180g black rice, 400ml water, 1/4tsp salt, 1 lime
- If you’re using black rice then wash the grains twice in cold water then tip into a small pan and add 400ml of water and 1/4 tsp salt. Bring to a boil then immediately turn down the heat, place a lid securely on top and cook for 50 minute then fluff with a fork.
- Use a vegetable peeler to remove the skin from the squash then cut the flesh into large cubes and discard the seeds. Peel and finely chop the garlic and ginger then peel and slice the onion. Pour the oil into a large pan over a medium high heat then gently fry the onion for 5 minutes before adding the garlic and ginger and cooking for another minute, stirring regularly.
- Add the butternut squash, turmeric and curry paste (or powder) then stir before adding the coconut milk and stirring again to combine. Place a lid on the pan and gently boil for 10 minutes before adding the spinach and cooking for another 3 minutes with the lid on. Whilst the squash is cooking, toast the pumpkin seeds in a dry, hot pan for 3 minutes tossing occasionally. Serve the curry with the rice and sprinkle with the toasted pumpkin seeds.