Butternut Squash Curry with Coconut Milk, Kale, and Sunflower Seeds Recipe
Introduction
This Butternut Squash Curry is a comforting and vibrant dish that brings warmth to any meal. Roasted squash combines with fragrant spices and creamy coconut milk for a flavorful, nourishing curry that’s perfect over rice.
Ingredients
- 1 large butternut squash (about 2 1/2 lb.), peeled, seeded, and cut into large chunks
- 5 tbsp. neutral oil, divided
- Kosher salt
- 1 large red onion, coarsely chopped
- 5 cloves garlic, minced
- 2 tbsp. curry powder
- 2 (13.5-oz.) cans full-fat coconut milk
- 1 large bunch of curly kale (about 6.5 oz.), roughly chopped
- Juice of 1 lime
- 1/4 c. chopped fresh parsley
- 1/4 c. sunflower seeds
- Cooked rice, for serving
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, toss the butternut squash with 3 tablespoons of oil and season with salt. Spread the squash in a single layer on a rimmed baking sheet. Roast until tender and golden brown, about 35 to 40 minutes.
- Step 2: While the squash roasts, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the red onion, season with salt, and cook, stirring occasionally, until lightly golden, about 8 minutes.
- Step 3: Reduce heat to medium-low, add the minced garlic, and cook for about 1 minute until fragrant. Stir in the curry powder and cook while stirring to combine fully.
- Step 4: Increase heat to medium and pour in the coconut milk. Bring the mixture to a simmer, then add the chopped kale and season with salt. Cook until the kale is tender and wilted, about 3 minutes. Remove from heat and keep warm.
- Step 5: When the squash is done roasting, add it to the skillet along with the lime juice. Stir gently to combine all the flavors.
- Step 6: Serve the curry over cooked rice, then garnish with chopped parsley and sunflower seeds for a satisfying crunch.
Tips & Variations
- For added richness, try stirring in a spoonful of yogurt or cream just before serving.
- Swap kale for spinach or Swiss chard for a milder green.
- If you prefer a spicier curry, add a pinch of cayenne pepper or a chopped chili along with the garlic.
- To make it gluten-free, ensure your curry powder does not contain any additives with gluten.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors develop beautifully over time, making it a great make-ahead meal.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of squash?
Yes, butternut squash is preferred for its sweetness and firmness. You can substitute with kabocha or acorn squash, though cooking times may vary slightly.
Is this recipe vegan?
Yes, this curry is naturally vegan when using oil and coconut milk. Just ensure the curry powder you use contains no animal-derived ingredients.
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Butternut Squash Curry with Coconut Milk, Kale, and Sunflower Seeds Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Butternut Squash Curry features tender roasted butternut squash simmered in a fragrant coconut curry sauce with kale, enhanced by fresh lime juice and topped with parsley and sunflower seeds. Served over rice, it’s a wholesome, comforting vegetarian dish perfect for cozy meals.
Ingredients
Scale
Squash and Roasting
- 1 large butternut squash (about 2 1/2 lb.), peeled, seeded, and cut into large chunks
- 3 tbsp neutral oil (divided from 5 tbsp)
- Kosher salt, to taste
Curry Sauce
- 2 tbsp neutral oil (remaining from 5 tbsp)
- 1 large red onion, coarsely chopped
- 5 cloves garlic, minced
- 2 tbsp curry powder
- 2 (13.5-oz.) cans full-fat coconut milk
- 1 large bunch of curly kale (about 6.5 oz.), roughly chopped
- Juice of 1 lime
Garnish and Serving
- 1/4 cup chopped fresh parsley
- 1/4 cup sunflower seeds
- Cooked rice, for serving
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a large bowl, toss the peeled and chunked butternut squash with 3 tablespoons of neutral oil and season generously with kosher salt. Spread the squash evenly on a rimmed baking sheet. Roast in the oven until the squash is tender and golden brown on the edges, about 35 to 40 minutes.
- Prepare the Curry Base: While the squash roasts, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the chopped red onion, seasoning lightly with salt, and cook, stirring occasionally, until the onion is lightly golden, about 8 minutes. Lower the heat to medium-low and add minced garlic, cooking for about 1 minute until fragrant. Stir in curry powder and cook briefly until combined and aromatic.
- Add Coconut Milk and Kale: Increase heat back to medium and pour in the cans of full-fat coconut milk. Bring the mixture to a gentle simmer. Add the chopped kale and season with salt. Cook, stirring occasionally, until kale is tender and wilted, approximately 3 minutes. Remove from heat and hold while the squash finishes roasting.
- Combine Squash and Curry: When the squash is ready, add it along with the lime juice into the skillet with the curry sauce. Stir gently to combine all ingredients thoroughly, allowing flavors to meld.
- Serve the Curry: Spoon cooked rice into bowls. Ladle the butternut squash curry over the rice. Garnish each serving with chopped fresh parsley and sprinkle sunflower seeds on top for added texture and flavor.
- Make Ahead Option: You can roast the butternut squash up to one day ahead. Let it cool completely, then store in an airtight container in the refrigerator until ready to use.
Notes
- You can adjust the curry powder amount to your preferred spice level.
- For a nuttier flavor, lightly toast the sunflower seeds before garnishing.
- This dish is naturally vegetarian and can be made vegan by confirming the rice is cooked without animal products.
- Leftover curry can be refrigerated for up to 3 days or frozen for longer storage.
- Use brown rice or quinoa for a healthier grain option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Indian-inspired
Keywords: butternut squash curry, roasted butternut squash, coconut curry, kale curry, vegetarian curry, easy curry recipe, Indian-inspired vegetarian dish
