November 24th, 2024
Recipes
Roasted Butternut Squash Curry
Valentina P
- Difficulty
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An ultra creamy plant-based curry that's bursting with flavor and packed with tons of veggies. No curry paste needed.
How To MakeDiet Type: Plant-based
Shopping List
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For the Roasted Vegetables
- 4 cups butternut squash, diced (about 1.5 pound whole squash)
- 1 red bell pepper, sliced
- 2 tablespoons coconut oil, divided
- 1 teaspoon curry powder
- 1/2 teaspoon EACH turmeric, cinnamon, and chili powder (Note 2) For the Rest
- 1 teaspoon cumin seed or ground cumin
- 1 teaspoon black mustard seed
- 1/2 red onion, thinly sliced
- 3 cloves garlic, chopped
- 1 small jalapeño or other spicy pepper, chopped (adjust to spice preference)
- 1 1/2 (15 ounce) cans full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 tablespoon coconut sugar
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 handfuls spinach
- 1/2 teaspoon salt
- 1/2 lime
Instructions
- Step 1: Preheat the oven to 400 degrees Farhenheit.
- Step 2: Dice the butternut squash into bite-sized pieces. Toss it in a mixing bowl with 1 tablespoon of the coconut oil, the curry powder, turmeric, cinnamon, and chili powder. Stir and spread evenly onto a large baking sheet.
- Step 3: Roast at 400 for 15 minutes. After 15 minutes, add the sliced bell peppers, stir, and cook for another 5 minutes. Set aside.
- Step 4: Meanwhile, melt the remaining 1 tablespoon of coconut oil in a large pot over medium-high heat. Add the cumin seeds and black mustard seeds. Toast the spices for 30 seconds.
- Step 5: Add the sliced onion, garlic, and jalapeño to the pot. Stir and cook for 3 more minutes.
- Step 6: Shake the cans of coconut milk and pour in 1.5 (15 ounce) cans. Next, add the broth or water, and coconut sugar. Simmer uncovered over medium heat for 15 minutes.
- Step 7: Almost done! Stir in the oven-roasted vegetables, drained chickpeas, spinach, and salt. Squeeze in the lime juice and stir everything together until warmed through.
- Serve: Turn off the heat and ladle into bowls. Enjoy.
Recipe Notes
Note 1: Recipe adapted from Deliciously Ella's Sri Lankan Curry from their Feel Better app. Note 2: Chili powder may be substituted with 1/8 teaspoon of cayenne pepper.
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What you should eat next
Roasted Butternut Squash Curry
4 cups butternut squash, diced (about 1.5 pound whole squash) 1 red bell pepper, sliced 2 tablespoons coconut oil, divided 1 teaspoon curry powder 1/2 teaspoon EACH turmeric, cinnamon, and chili powder (Note 2) 1 teaspoon cumin seed or ground cumin 1 teaspoon black mustard seed 1/2 red onion, thinly sliced 3 cloves garlic, chopped 1 small jalapeño or other spicy pepper, chopped (adjust to spice preference) 1 1/2 (15 ounce) cans full-fat coconut milk 1/2 cup vegetable broth or water 1 tablespoon coconut sugar 1 (15 ounce) can chickpeas, drained and rinsed 3 handfuls spinach 1/2 teaspoon salt 1/2 lime Gluten Free Vegan 4 Servings
Ingredients:
