| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 12g | 6g | 47g |
| sugars | fibre | protein | salt |
| 10g | 9g | 10g | 0.7g |
Looking at the golden hues of the prepped ingredients for the Butternut Squash Curry, I’m instantly transported to the warm, aromatic kitchens of my Nebraska upbringing. I must admit, this isn’t your typical Midwestern fare, but it’s testament to the versatility of our farm-to-table ethos. With every scoop of earthy spices and every chop of fresh vegetables, I am reminded of how nutritious and comforting home cooking can be. And with the heartland as my culinary canvas, I’ve managed to capture that comforting balance of flavors in this recipe.
A Healthy, Hearty Feast
Now, let’s talk about the health benefits of the Butternut Squash Curry. This dish manages to pack a nutritional punch without feeling too heavy. The butternut squash – a fall favorite – is a fantastic source of Vitamin A and fiber, not to mention its sweet and nutty glory that pairs perfectly with the spices. The chickpeas add a welcome boost of protein, while the slew of spices, from the inflammation-fighting turmeric to the metabolism-boosting cayenne, offer their own array of benefits.
Culinary Connections
If you’ve had a palate pleasing dalliance with the likes of Thai or Indian curries, then this recipe would feel familiar. The warm and enticingly exotic flavor profile works well with a variety of cuisines and dishes. Serving it with some fresh naan or fluffy basmati rice can make for an enticing main course. However, don’t let it be shackled to a type – it could be a perfect accompaniment to a simple roasted chicken or even a plate of grilled vegetables.
Whether I’m preparing for a big family Sunday dinner or simply looking for a way to bring the warmth of the kitchen into a cold, wintry night, this Butternut Squash Curry is always a winner. Down-to-earth ingredients, a symphony of spices, and the spirit of heartland home-cooking make this dish a beloved addition to my rotation.
What You’ll Need
- 2 tablespoons of olive oil
- 1 large butternut squash, peeled and cubed
- 3 medium onions, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of curry powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground turmeric
- 1/4 teaspoon of ground cayenne pepper (optional)
- 1 can (13.5 ounces) of coconut milk
- 1 can (14.5 ounces) of diced tomatoes
- 1 cup of low-sodium vegetable broth
- 1 can (15 ounces) of chickpeas, drained and rinsed
- 1/2 cup of raisins
- Salt to taste
- 2 cups of cooked basmati rice
- Freshly chopped cilantro for garnish
Method
Step One
Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the cubed butternut squash and cook until it starts to soften, around 10-15 minutes.
Step Two
Add the chopped onions to the pot and cook until they become translucent, this should take about 5 minutes. Stir in the minced garlic, curry powder, ground cumin, ground turmeric, and cayenne pepper (if using), cook for another 2 minutes until fragrant.
Step Three
Pour in the coconut milk, diced tomatoes, and vegetable broth into the pot. Stir well to combine all the ingredients, make sure to scrape any browned bits from the bottom of the pot.
Step Four
Add the drained chickpeas, raisins, and salt to the pot. Stir well, then reduce the heat to low and allow the curry to simmer. Continue cooking for about 20 minutes, or until the butternut squash is tender.
Step Five
While the curry is simmering, prepare the basmati rice according to package instructions.
Step Six
Once the curry is done, adjust seasoning if needed. Serve the butternut squash curry over the cooked basmati rice, and garnish with freshly chopped cilantro.
