If Your Meals Have Been Lacking Flavor, This Simple Squash Curry Will Spice Things Up
When those spicy cravings hit, you need to make a big bowl of this easy curry (and you’ll only need a few ingredients!).
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When it comes to intense flavor, it’s hard to top a long-simmering curry. These warm dishes stew on the stove as they build their unique profiles from spices mixed into healthy oils and fresh produce. And while a deeply flavorful curry can take hours, you can also speed the process up – and that’s exactly what our Butternut Squash Curry is designed to do.
Perfect for satisfying your cravings for spicy food and quick to whip up, our Butternut Squash Curry will become your go-to when you’re in need of something that checks all the boxes. You can whip up this comforting, flavor-packed curry in an hour or less, with ingredients that you likely already have sitting in your fridge and your pantry. If you’re got an array of spices and a jar of curry powder, plus butternut squash and tomatoes on hand, then you can make this curry with just a little time spent at the stove.
Plus, you can enjoy this richly flavorful curry any way you like. While it’s fantastic served up in a bowl all on its own, you can also scoop it onto a bed of cauliflower rice. Or, make it even heartier by spooning it onto quinoa or jasmine rice. However you enjoy it, you’ll add a little spice into an otherwise typical weeknight dinner.
Looking for more curry inspiration and ideas? We have plenty! Once you master this simple butternut squash curry, try one of our other recipes:
- Red Lentil and Sweet Potato Curry
- Japanese Chicken Curry
- Thai Yellow Curry
- Coconut Chicken & Lentil Curry
Butternut Squash Curry
Ingredients
- 2 tsp coconut oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 small chile pepper, finely chopped
- 2 tsp paprika
- 2 tsp turmeric
- 1½ tsp ground cumin
- 1 tsp curry powder
- 1 tsp sea salt
- 2 cups cubed butternut squash
- 2 cups chopped tomatoes
- 2 cups water
- Chopped fresh cilantro, for garnish
Preparation
- In a large saucepan, heat the coconut oil over medium heat. Add the onion, garlic, and chile. Sauté for 2-3 minutes, or until onions are translucent.
- Add the paprika, turmeric, cumin, curry, and salt. Stir to combine.
- Add the butternut squash and cook, stirring occasionally, for 5-7 minutes, or until squash has browned lightly. Add additional coconut oil to the pan, if needed.
- Add the tomatoes and water. Stir to combine. Cook, uncovered, for about 40 minutes or until the squash is fork-tender. Be sure to stir the soup occasionally.
- Serve bowls of soup topped with chopped cilantro.
Recipe courtesy of Paleo Magazine