Best Butternut Squash Potato Curry Recipes

BUTTERNUT SQUASH AND SWEET POTATO CURRY

Butternut Squash and Sweet Potato Curry image

This one is an African inspired recipe with fruit and vegetables. I like to serve this in bowls on top of some basmati rice.

Provided by Lene8655

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, roughly chopped
3 garlic cloves, crushed
500 g butternut squash, squash. seeded and cut into chunks
2 small sweet potatoes, cut into chunks
450 g potatoes, cut into chunks
1 apple, cored and cut into chunks
2 teaspoons mild curry paste
1 teaspoon turmeric
2 1/2 cm piece fresh gingerroot, peeled and finely chopped
2 bay leaves
500 ml vegetable stock
50 g raisins
salt & freshly ground black pepper
4 tablespoons plain yogurt

Steps:

Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.

Nutrition Facts : Calories 369, Fat 7.8, SaturatedFat 1.3, Cholesterol 2, Sodium 58.9, Carbohydrate 74.1, Fiber 9.2, Sugar 24.5, Protein 6.3

VEGAN POTATO AND BUTTERNUT SQUASH CURRY

Vegan Potato and Butternut Squash Curry image

A yummy Indian-style food! Great for a vegan or vegetarian!

Provided by Madi

Categories World Cuisine Recipes Asian Indian

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons oil, or as needed
1 onion, chopped
1 teaspoon Madras curry powder, or to taste
1 chile pepper, seeded and chopped, or to taste
1 (14 ounce) can coconut milk
1 butternut squash, peeled and cubed
6 small (3 ounce) potatoes, scrubbed and halved, or to taste
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
salt and ground black pepper to taste

Steps:

Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 41.7 g, Fat 19.1 g, Fiber 7.2 g, Protein 5.5 g, SaturatedFat 13 g, Sodium 49.5 mg, Sugar 6.4 g

HEALTHY SWEET POTATO, BUTTERNUT SQUASH AND APPLE CURRY

Healthy Sweet Potato, Butternut Squash and Apple Curry image

Make and share this Healthy Sweet Potato, Butternut Squash and Apple Curry recipe from Food.com.

Provided by FirstChoiceHealthyF

Categories Low Protein

Time 35m

Yield 8-10 bowls, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 large onion, chopped
3 garlic cloves, crushed
2 cups butternut squash, peeled and cut into chunks
2 cups sweet potatoes, peeled and cut into chunks
1 1/2 cups potatoes, peeled and cut into chunks
2 apples, peeled and cut into chunks
1 cup chickpeas (optional)
1/4 cup raisins (optional)
2 teaspoons curry paste
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon ginger
2 cups vegatable broth, low sodium

Steps:

Heat the oil in a large pan and saute the onions and garlic for 4-5 minutes until golden.
Add the butternut squash, sweet potatoes, potatoes, apples, chickpeas and raisins.
Stir in the curry paste, curry powder, turmeric, ginger and broth.
Bring to the boil, stir well.
Cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender.
Serve over Basmati rice.

Nutrition Facts : Calories 116.5, Fat 2.2, SaturatedFat 0.3, Cholesterol 0.2, Sodium 368.1, Carbohydrate 23.7, Fiber 3.6, Sugar 7.1, Protein 2.2

BUTTERNUT SQUASH & SWEET POTATO CURRY

Butternut Squash & Sweet Potato Curry image

Make and share this Butternut Squash & Sweet Potato Curry recipe from Food.com.

Provided by ResyopUK

Categories Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 lb butternut squash, peeled and cut into 1-inch cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 lb potato, peeled and cut into 1-inch cubes
1 large cooking apple, peeled, cored and cut into large chunks
2 -3 teaspoons curry paste (you choose the strength!)
1 teaspoon turmeric powder
1 inch fresh ginger, grated
2 bay leaves
2 cups vegetable stock
salt & freshly ground black pepper

Steps:

Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
Add the garlic, squash, sweet potatoes, potato and apple. Stir in the curry paste, turmeric powder, ginger, bay leaves, stock and seasoning to taste.
Bring to the boil, stir well, then cover for 15 - 20 minutes until vegetables are cooked to liking. Stir from time to time.
Serve with boiled basmati rice.

Nutrition Facts : Calories 409.6, Fat 9.8, SaturatedFat 1.4, Sodium 67, Carbohydrate 78.8, Fiber 12.3, Sugar 18.1, Protein 7.1

BUTTERNUT SQUASH & POTATO CURRY

Butternut Squash & Potato Curry image

From Clean Eating Magazine Fall 2008 This was my first time cooking with butternut squash. I was intimidated by the long list of ingredients at first, but it's really quite simple and was worth it, it was delicious!

Provided by Nicazz

Categories Curries

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup reduced-sodium chicken broth or 1/4 cup vegetable broth
3/4 cup low-fat coconut milk
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
1 teaspoon kosher salt
1/4 teaspoon turmeric
1/8 teaspoon cayenne powder
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 tablespoon canola oil or 1 tablespoon safflower oil
1 onion, diced into 3/4 inch pieces
12 ounces butternut squash, peeled, cored, and diced
8 ounces red potatoes, diced
1 teaspoon lemon juice
2 tablespoons unsweetened coconut or 1 tablespoon chopped fresh parsley (to garnish)

Steps:

In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
In a large wok or skillet, combine garlic and oil. Stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes.
Add onion, stir-fry 2 minutes, until onion starts to become translucent.
Add stock mixture, bring to boil.
Add squash and potatoes. Return to boil, then reduce to a simmer. Cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes.
Remove from heat, stir in lemon juice.
Serve over rice, garnish with coconut or parsley. Enjoy!

Nutrition Facts : Calories 178.5, Fat 8.6, SaturatedFat 4.3, Sodium 452.7, Carbohydrate 25.1, Fiber 4.7, Sugar 4.2, Protein 3.3