Butternut squash and yam curry makes a comforting fall and winter meal! Hearty greens stewed in coconut milk sauce, this flavor-packed recipe is a family favourite!
If there may be something on this world that’s extra comforting than a scrumptious curry recipe, it’s a scrumptious fall curry recipe that’s full to the brim with carbohydrate-dense fall greens.
The mixture of recent butternut squash and yams (or candy potatoes) generates a filling and fully satisfying meal. For those who’re an enormous fan of curry, you’ll go wild for this butternut squash curry!
Heat spices like floor cumin, coriander, and turmeric pair magically with wealthy and creamy coconut milk, recent and daring onion, garlic, and ginger to create probably the most decadent sauce for butternut squash and yams to change into enveloped in Thai flavors.
Earlier than we get began, I believed I might point out that that is on no account a standard Thai recipe.
It’s merely my very own rendition of a Thai-inspired curry made with in season greens. However, I feel you’ll find it irresistible!
Let’s talk about the substances for yam curry.
Substances for Butternut Squash and Yam Curry:
Coconut Oil or Avocado Oil: Used to sauté the greens, we want a high quality high-temperature cooking oil like avocado oil or coconut oil. Olive oil works too.
Butternut Squash and Yams: The 2 stars of the present right here! Contemporary butternut squash and yams or candy potatoes get cooked collectively in a tremendous coconut curry sauce for superb fall consolation meals!
Use any sort of candy potato or yam, together with jewel yams, common candy potatoes, white candy potatoes, purple candy potatoes, and so forth. To avoid wasting time, purchase pre-cut butternut squash from the grocery retailer.
Yellow Onion, Garlic Cloves, Contemporary Ginger: Onion and recent garlic cloves carry an amazing quantity of taste to any recipe, and curry is not any exception.
Contemporary ginger is paramount in Thai curry recipes as a result of it supplies that extremely distinctive taste that’s in any other case troublesome to imitate.
Modify the quantity of ginger up or down in line with your private style.
Seasonings: Floor cumin, floor coriander, garlic powder, cardamom, cayenne pepper, floor turmeric, and sea salt. This mix of spices is usually utilized in each Thai and Indian curry recipes. They’re what give curry its unmistakable taste.
In case you have yellow curry powder readily available (or yellow curry paste, green curry paste, Thai red curry paste, and so forth.), you may substitute all the spices with 2 to three tablespoons of curry powder (in line with style).
Full-Fats Canned Coconut Milk: The coconut curry sauce is made with two cans of full-fat coconut milk.
This ingredient is paramount in producing the flavour and texture all of us love in Thai curries.
For those who’re on the lookout for a decrease fats meal, be at liberty to make use of gentle coconut milk however simply know that the flavour received’t be fairly as wealthy and luscious.
Garbanzo Beans (also referred to as Chickpeas): I add one can of chickpeas to the curry to carry a lift of plant-based protein. The mixture of brown rice and beans completes the amino acid profile for a protein-rich meal.
To extend the quantity of protein, add one other can of beans, or use animal protein like salmon, hen, pork, or shrimp when you aren’t plant-based.
There are lots of methods you may customise this wholesome dinner recipe! Listed below are some concepts.
- Add your favourite animal protein when you aren’t vegan – hen and shrimp are nice choices!
- Use tofu or tempeh along with the chickpeas for some plant-based protein.
- Toss in your favourite fall greens. All root greens work nice right here! Simply not that the cooking instances might differ relying on which greens you employ.
- Make candy potato curry by swapping out the yam for a big candy potato. Any colour works!
- In case you have garam masala readily available, be at liberty so as to add one teaspoon.
- Combine in 1 tablespoon of fish sauce when you have it readily available and benefit from the taste in curries.
- Substitute one of many cans of coconut milk for vegetable broth or vegetable inventory for a decrease fats curry recipe. You may as well use lite coconut milk as a substitute of full fats coconut milk. Simply observe that the curry received’t be as wealthy.
- Combine in any of your favourite greens like child spinach or cauliflower.
- Searching for a burst of umami taste? Add 2 to three tablespoons of soy sauce (earlier than including any extra salt).
- Use 2 to 4 tablespoons of any sort of Thai curry paste as a substitute of the spices listed within the recipe.
- Whereas I discover this creamy butternut squash curry recipe to be candy sufficient, you may add 1 to three tablespoons of pure maple syrup, coconut sugar, or brown sugar to make it sweeter.
- Spice it up with extra cayenne pepper or crimson pepper flakes. You may as well add any quantity of crimson Thai chilis.
- Use an immersion blender to mix all the substances collectively after they’ve completed cooking to create curry butternut squash soup.
Now that we’ve coated the fundamentals, let’s make this straightforward vegan curry recipe!
Make Butternut Squash and Yam Curry:
Use a vegetable peeler to peel the thick peels off of the butternut squash and the yam. Use a pointy knife to chop the greens into chunks.
I like chopping the butternut squash into smaller chunks than the candy potatoes as a result of it tends to take barely longer to cook dinner than candy potatoes. The small chunks helps even out the cooking instances.
Add the sliced onion and sauté for about 2 to five minutes, or till the onion has softened.
Stir within the chopped butternut squash, chopped yam, and grated ginger. Sauté greens for about 3 minutes to permit them to melt up.
Add the garlic and spices to the skillet and sauté one other 1-2 minutes earlier than including the coconut milk and garbanzo beans. Stir nicely to include every little thing collectively.
Cowl the skillet with a lid and produce the butternut squash curry to a full boil over medium-high warmth. Cut back the warmth to a simmer and proceed cooking till greens are cooked by means of and fork tender, stirring periodically, about 10 to fifteen minutes.
If serving the curry with brown rice or white rice, put together the rice whereas the curry is cooking. Purple lentils, basmati rice, and jasmine rice are additionally nice choices for serving. Embrace a aspect salad for much more selection!
Serve candy potato curry with chopped Thai basil, recent cilantro or chopped chives and a aspect of naan bread. I like serving the curry with lime wedges to drizzle recent lime juice over the meal.
Retailer leftover curry in an hermetic container within the fridge for as much as 1 week. You may as well freeze this straightforward curry recipe in a big freezer bag for as much as 3 months.
Curry recipes are much more flavorful the subsequent day and the 2-3 days following prep! For that reason, don’t be shy about making the recipe forward of time as a meal prep recipe.
Seasonal fall greens stewed in an fragrant coconut milk sauce? I can’t consider something extra comforting to take the sting off busy weeknights!
This vegan butternut squash curry hits all of the bases – it’s pretty fast and straightforward to organize, comes with all kinds of carby deliciousness, is full of taste, and is ideal as a meal prep recipe or for serving the entire household.
The following time you’re craving a simple butternut squash curry, whip up this easy recipe for the last word consolation meals.
For those who love hearty plant-based dishes, additionally check out these reader favorites:
Extra Plant-Based mostly Dinner Recipes:
Carb-loaded curry for all times!
Butternut Squash and Yam Curry
A scrumptious vegan curry recipe with butternut squash, yams, and chickpeas is so cozy and comforting in the course of the fall and winter months! Serve it up with steamed brown rice for a wholesome meal!
Servings: 6 to eight servings
- 2 Tbsp coconut oil or avocado oil
- 1/2 medium-sized yellow onion chopped
- 1 giant jewel yam chopped into ½” cubes (4 cups)
- 1 small butternut squash peeled and chopped into ½” cubes (4 cups)
- 1 Tbsp recent ginger peeled and grated
- 4 cloves garlic minced
- 2 tsp coriander
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1/4 tsp cardamom
- 1/8 tsp ground cayenne pepper non-obligatory
- ½ tsp floor turmeric
- 1 tsp kosher salt
- 2 (14-ounce) cans full-fat canned coconut milk*
- 1 (15-oz) can garbanzo beans drained
- Cooked brown rice
- 1 bunch chives chopped
- 1 cup recent cilantro chopped
In a big skillet or giant thick-bottomed pot (I like to recommend a 12-inch skillet with a deep lip), warmth oil to medium-high warmth.
Add the onion and sauté about 2 minutes.
Add the butternut squash, yam, and grated ginger. Stir and sauté about 3 minutes.
Add the garlic and spices, and sauté one other 3 minutes earlier than including the coconut milk and garbanzo beans. Stir nicely to include every little thing collectively.
Cowl the skillet with a lid and produce the butternut squash curry to a full boil. Cut back the warmth to a simmer and proceed cooking till greens are cooked by means of, stirring periodically, about 10 to fifteen minutes.
If serving the curry with rice, put together the rice whereas the curry is cooking.
Serve with chopped Thai basil, or cilantro and chopped chives.
You’ll be able to substitute all the particular person spices with a complete of two to three tablespoons of curry powder. Curry powder is a mix of floor cumin, coriander, garlic powder, turmeric, and cayenne pepper and typically cardamom, so changing them with curry powder yields the identical consequence.
Serving: 1Serving (of three) | Energy: 630kcal | Carbohydrates: 77g | Protein: 15g | Fats: 32g | Saturated Fats: 26g | Polyunsaturated Fats: 1g | Ldl cholesterol: 1mg | Sodium: 890mg | Fiber: 15g | Sugar: 20g
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I initially shared this butternut squash curry recipe on November 5, 2013. I up to date the pictures and added extra related data to the submit however the recipe itself is basically the identical.
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