butternut squash red curry
Hungry for a soup that doesn't feel quite so heavy? This is it! If you love Indian food, this is the perfect Butternut Squash Red Curry recipe! It's perfect for a weeknight or a date night. Serve it with fresh lime wedges and fresh cilantro for a flavorful bowl of deliciousness!
what is the key ingredient in curry?
Curry powders typically consist of a combination of turmeric, cumin, ginger, and black pepper. Some blends also incorporate garlic and cinnamon. Curry powders are blended to have a warm flavor profile with varying degrees of spice. This Butternut Squash Red Curry is one of milder versions, perfect for nearly anyone!
Ingredients for butternut squash red curry
3 tablespoons coconut oil
Yellow onion, chopped
Medium butternut squash, chopped
4 cloves garlic, minced
1 ½ tablespoons red curry paste
1 cup diced tomatoes, fresh or canned
2 cans coconut milk
½ cup dried red lentils
juice of one lime
sea salt and fresh ground pepper
2 cups cooked quinoa or rice
How to make curry
1. Preheat a large dutch oven or pot over medium heat. Add 2 tablespoons of coconut oil and the chopped onion. Season with salt and pepper and cook for about five minutes.
2. Add the butternut squash cubes and cook until the squash begins to brown around the edges, about ten minutes.
3. Add the minced garlic, red curry paste and red lentils. Stir to combine, then add the tomatoes and coconut milk. Season with salt and pepper as needed. Reduce the heat to low and let the ingredients simmer and merry for about fifteen minutes more.
4. Add the lime juice and stir. Serve with a lime wedges and quinoa or rice.
Variations for this red curry recipe
When I developed this recipe, I wanted it to serve as a basic curry that could be adapted for any diet or taste. The addition of vegetables such as red bell peppers, sweet potatoes, spinach or yellow squash would be absolutely delicious. It could also get a protein bump by adding shredded chicken or peeled shrimp.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Butternut Squash Red Curry
Equipment
- dutch oven or stock pot
- cutting board & chef's knife
Ingredients
- 1 yellow onion chopped
- 1 butternut squash chopped
- 4 garlic cloves minced
- 1 ½ tablespoons red curry paste
- 1 cup diced tomatoes fresh or canned
- 2 coconut milk canned
- ½ cup red lentils dried and uncooked
- 1 lime juiced
- sea salt and fresh ground pepper to taste
- 2 cups cooked quinoa or rice for serving
Instructions
- Preheat a large dutch oven or pot over medium heat. Add 2 tablespoons of coconut oil and the chopped onion. Season with salt and pepper and cook for about five minutes.Â
- Add the butternut squash cubes and cook until the squash begins to brown around the edges, about ten minutes.
- Add the minced garlic, red curry paste and red lentils. Stir to combine, then add the tomatoes and coconut milk. Season with salt and pepper as needed. Reduce the heat to low and let the ingredients simmer and merry for about fifteen minutes more.
- Add the lime juice and stir. Serve with a lime wedges and quinoa or rice.
Notes
Variations for this red curry recipe
When I developed this recipe, I wanted it to serve as a basic curry that could be adapted for any diet or taste. The addition of vegetables such as red bell peppers, sweet potatoes, spinach or yellow squash would be absolutely delicious. It could also get a protein bump by adding shredded chicken or peeled shrimp.Nutrition
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