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
