Best Butternut Coconut Curry Recipes

BUTTERNUT SQUASH COCONUT CURRY

Steps:

• Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
• Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.

COCONUT CASHEW & BUTTERNUT SQUASH CURRY

Steps:

• Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
• Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.

VEGETARIAN BUTTERNUT SQUASH COCONUT CURRY SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
• Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
• Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.

BUTTERNUT SQUASH COCONUT CURRY

Steps:

• Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
• Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>.
• While squash cooks, heat 1-2 tsp of canola oil over medium heat.
• Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
• Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
• Add tomatoes with their juices, and the chickpeas, stir to combine.
• Next, add the spinach, stirring to coat with cooking liquid.
• When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
• Add coconut milk and gently stir to combine.
• Finally, add the roasted butternut squash to the liquid, and stir to coat.
• Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).

VEGAN BUTTERNUT SQUASH THAI CURRY CREPES WITH COCONUT-GINGER-PEA

Steps:

• First, we get the crepes started.
• In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
• Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
• While the batter is sitting, we make the filling.
• In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
• Add the curry paste and stir constantly for 1-2 minutes.
• Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.
• Add the red pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. The curry will have turned golden. Remove from heat and set aside.
• Back to the crepes!
• Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.
• Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.
• Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
• Onto the sauce:.
• Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
• Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Sprinkle on crushed peanuts and coconut flakes. Arrange the basil leaves and hearts however you desire.
• Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!

BUTTERNUT COCONUT CURRY

Steps:

• In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer., In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

SOUP THAI CURRY AND COCONUT BUTTERNUT SQUASH SOUP

Steps:

• Preheat over to 400°F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
• In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown.

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND CURRY

Steps:

• In a medium sized pot over medium heat, add a glug of olive oil.
• Add the onions and garlic andcook, stirring every so often until they are translucent.
• Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth.
• Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth.
• Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.

COCONUT CURRY BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
• Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
• Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
• Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
• Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
• Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

THAI COCONUT CURRY BUTTERNUT SQUASH SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add in the garlic and onion and sauté until soft and fragrant, about three minutes, stirring often.minutes. Add o
• Now add ginger and curry paste. Stir for 3 minutes.Add in the raw butternut squash cubes amd slowly pour in the broth, stirring to combine. Bring to a boil then reduce the heat to a simmer and cover.cook for twenty minutes or til squash is tender. Remove from heat amd let cool for a few minutes.
• Pour the soup into a blender in batches amd blend til smooth. Pour the blended soup back into the pot amd reheat. Stir occasionally.
• Before serving add lime juice, coconut milk, sambal ouelek, and pepper. Reheat.
• Serve with a swirl of coconut milk on top and sprinkle with cilantro

BUTTERNUT SQUASH AND GREEN BEANS IN COCONUT MILK CURRY

Steps:

• place cubed squash in medium saucepan with water and a pinch of salt and bring to a boil over high heat. lower heat, cover, and steam till squash is tender, about 6 minute remove squash with slotted spoon and set aside.
• add green beans to pan. repeat process with green beans, topping with water as needed.
• return squash to pan with green beans and remaining cooking liquid (there should be just a little). add coconut milk and a bit more salt, if desired. bring to boil and immediately turn heat down to low. simmer curry, uncovered, about 8 min or until slightly thickened--but do not allow mixture to come to a rolling boil or it will curdle. don't stir because squash might discintegrate; shake the pan if you need to mix ingredients.
• transfer curry to serving dish.
• heat oil in small skillet over high heat. when oil starts to smoke, add mustard seeds and cover pan. after seeds stop sputtering, add chiles and cashews and shake pan over medium heat till cashews are toasted and lightly browned. pour this over curry and serve.

BUTTERNUT SQUASH AND GREEN BEANS IN A COCONUT-MILK CURRY

Steps:

• Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat. Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes. Remove the squash with a slotted spoon and then add the green beans to the pan. Repeat the process, topping up the water if needed.
• Return the squash to the pan with the green beans and any remaining cooking liquid. Add the coconut milk and a little more salt if necessary. Bring to a boil and immediately turn the heat down to low. Simmer the curry, uncovered, until slightly thickened, about 8 minutes-don't allow the mixture to come to a rolling boil or it will curdle. Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients.
• Transfer the curry to a serving dish.
• Make the tadka: Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the mustard seeds stop sputtering, add the chiles and cashews and shake the pan over medium heat until the cashews are toasted and lightly browned. Pour this over the curry and serve.

COCONUT CURRY BUTTERNUT SQUASH SOUP

Steps:

• 1. Using a sharp, heavy knife, trim the stem end from the squash, then cut in half lengthwise. Scoop out the seeds and discard. Cut off the peel, and then cut the flesh into 1-inch (2.5-cm) cubes. (You should have about 9 cups/3 lb./1.5 kg.)
• 2. In a soup pot over medium heat, warm the olive oil. Add the shallots and cook until softened, 2 to 3 minutes. Add the ginger and garlic and cook until fragrant but not browned, about 1 minute. Add the squash, broth and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook until the squash is tender when pierced with a fork, about 20 minutes. Remove from the heat and let cool slightly.
• 3. In a small bowl, combine the curry paste and coconut milk and whisk until well blended. In a blender or food processor, working in batches if necessary, process the soup until smooth. Return to the pot and stir in the curry-coconut milk mixture. Reheat the soup gently over medium heat just until hot and season with lime juice and additional salt to taste. Ladle into warmed individual bowls and serve immediately.

BUTTERNUT-CAULIFLOWER-COCONUT CURRY

Steps:

• Preheat oven to 450°F.
• Place chickpeas on a rimmed baking sheet; pat dry.
• Add 1 tablespoon oil to chickpeas; toss to coat.
• Spread chickpeas in an even layer on pan.
• Bake at 450°F for 30 minutes.
• Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.
• Heat a large Dutch oven over medium.
• Add remaining 2 tablespoons oil; swirl to coat.
• Add onion and garlic; sauté 5 minutes.
• Add flour and curry powder.
• Cook 1 1/2 minutes or until flour begins to brown, stirring constantly.
• Stir in butternut squash, cauliflower, and potatoes.
• Add vegetable stock, pepper, and salt; bring to a boil over medium-high.
• Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.
• Remove pan from heat; stir in coconut milk.
• Place about 1 1/2 cups vegetable mixture in each of 4 bowls.
• Top each serving with about 1/3 cup chickpea mixture.
• Serve with lime wedges, if desired.

BUTTERNUT-CAULIFLOWER-COCONUT CURRY (COOKLING LIGHT)

Steps:

• Preheat oven to 450°F.
• Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp.
• Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender.
• Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.