Butternut Squash Curry
Roasted butternut squash tossed in warmly spiced curry sauce that you will love!
Ingredients
- 1 small butternut squash, peeled, cubed
- 4 tablespoons extra virgin olive oil
- salt and black pepper
- 1 tablespoon garlic, minced
- 2 teaspoons ginger, minced
- 2 small serrano chilies, minced
- 6 roma tomatoes, quartered
- 1 tablespoon tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon fenugreek
- 1/2 teaspoon salt
- 3/4 cup water
- 1/2 can full fat coconut milk
- 4 cups white rice, prepared (optional)
- fresh cilantro, finely chopped (optional garnish)
- lime wedges (optional garnish)
Instructions
- Preheat your oven to 400 degrees
- Place peeled and cubed butternut squash on a baking sheet
- Drizzle with 2 tablespoons of olive oil, season with salt and pepper and toss to combine
- Bake for 40-45 minutes or until fork tender
- While the butternut squash is baking, combine 2 tablespoons of olive oil and the minced ginger, garlic and serrano chilies in a medium saucepan and place over medium to medium high heat
- Allow the mixture to cook, stirring occasionally to scrape up brown bits from the bottom of the pan, until it begins to brown and become very fragrant
- Add 1 tablespoon of tomato paste and the spices and stir to combine
- Cook for 2 minutes, stirring consistently
- Add the quartered tomatoes, 3/4 cup of water and a pinch of salt and pepper and bring the mixture to a simmer
- Simmer for about 15 minutes or until the tomatoes have broken down
- Transfer the mixture into a food processor or blender and pulse until smooth
- Return the mixture to the sauce pan and place over medium low heat
- Add 1/2 can of coconut milk and simmer over low heat from several minutes
- Add the roasted butternut squash cubes and toss in the sauce
- Serve with rice (optional) and garnish with finely chopped cilantro and lime wedges