Got a Dutch oven? That's all you really need to make this delicious Butternut Squash Curry — although it tastes like you put a lot more work into it! This surprisingly simple one-pot dish is full of savory Thai flavors, and it only takes 45 minutes from start to finish. For those nights when you know you'll be extra crunched for time, this recipe also qualifies as an easy make-ahead meal for you to reheat and serve in a pinch.
Curry is a staple of Thai cuisine, and though you may be used to ordering it from restaurants, it's not as hard as you'd think to make it yourself. The coconut milk gives you that creamy base you love in a green or massaman curry, which vary in richness depending on how long they're left to simmer. This hearty vegetarian recipe features fresh ginger, turmeric, jalapeño and mild Thai curry paste, so you can alter the spice level based on your preferences (more or less jalapeño will help you there).
It's packed with squash and spinach for all the nutrients you need, and you can serve it over fluffy white rice to make sure everyone leaves the table plenty full. Even the meat-lovers in your family will be asking for seconds. One pot means a super quick cleanup, which is just another reason that this recipe will soon become the star of your easy weeknight meal rotation. It'll warm everybody up on the coldest winter nights, and hold up well the next day for a satisfying lunch. Save some chopped cashews to sprinkle in that crunch every time you heat up another bowl.
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Ingredients
1
cup long-grain white rice
3
Tbsp coconut or canola oil, divided
1/2
small butternut squash (about 1 pound, peeled and cut into 1/2-in. pieces, about 2 1/2 cups)
Step 1Cook rice per package directions. Meanwhile, heat 2 tablespoons oil in large skillet (or medium Dutch oven) on medium. Add squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes; transfer to plate.
Step 2Add remaining tablespoon oil along with onion and sauté 6 min. Stir in garlic and ginger; cook 2 minutes. Add curry paste and cook, stirring, 1 minute.
Step 3Add coconut milk, jalapeño and turmeric and bring to a simmer. Add red pepper and squash and simmer until squash is just tender, about 15 minutes. Remove from heat, remove and discard jalapeño and stir in lime juice and fish sauce, then fold in spinach to wilt. Serve over rice and sprinkle with cashews and cilantro if desired.
NUTRITIONAL INFORMATION (per serving): About 460 calories, 18.5 g fat (15 g saturated), 9 g protein, 855 mg sodium, 64 g carbohydrate, 5 g fiber
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
Loren Cecil joined the Good Housekeeping team as a freelance contributor in November 2021 after interning in the Test Kitchen while in graduate school. She has an undergraduate sociology degree from Tulane University and a Masters in Journalism from NYU. Her gourmet mom and four years in New Orleans fostered her passion for food and cooking, which she uses to craft mouthwatering write-ups for the Food Department.
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