Posted 3 months ago
Eat Well, Live Well – Butternut Squash Curry
A creamy coconut butternut squash curry that is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally vegan and dairy free.
Ingredients:
– 1 large shallot, diced (~1/3 cup)
– 3 cloves minced garlic (~1 and 1/2 teaspoons)
– 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
– 1 butternut squash, diced (~4 and 1/2 cups)
– 2 tablespoons coconut oil
– 3 tablespoons red curry paste
– 1 and 1/2 teaspoons yellow curry powder
– 1/4 teaspoon ground coriander
– 3/4 cup Pacific Foods’ Organic Creamy Butternut Squash Soup
– 1 can (15 ounces) full-fat coconut milk
– 1 can (14.5 ounces) good quality fire-roasted diced (or crushed) tomatoes|
– 1 teaspoon fine sea salt
– 1-2 teaspoons white sugar, optional
– 3 cups fresh baby spinach
Serve with: cooked basmati rice, crushed cashews/peanuts/pistachios, chopped cilantro, lime wedges
Instructions:
1. Start by prepping ingredients: dice the shallot, mince the garlic, and mince the ginger. (tip: peel the ginger with a spoon or vegetable peeler and then finely mince it). Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside.
2. Heat the coconut oil in a large deep skillet over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get golden. Add the butternut squash, garlic, and ginger. Stir to coat everything with the oil.
3. Add the red curry paste, yellow curry powder, and coriander. Stir until all the butternut squash is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the butternut squash soup, coconut milk, and entire can of tomatoes. Stir and add in the salt. Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the squash to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it’s ready). Remove the lid and continue to simmer for a few minutes to thicken the sauce. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
4. Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl and if desired top with finely chopped nuts and cilantro.
Recipe Notes:
If vegan, make sure your red curry paste is vegan; Thai Kitchen is vegan. If worried about spice, start with 2 tablespoons.
Prep Time 20 minutes * Cook Time 30 minutes * Total Time 50 minutes
Servings 6 -8 servings * Calories 201 kcal
*Nutrition Facts do not include rice or optional toppings*
Brenda Gridley, CSP, RDN
Brenda is originally from Los Angeles, CA where she attended California State University of Los Angeles for her under graduate degree in Nutritional Science. She began her career with Kaiser Permanente in 2004. Throughout her professional development, she has worked in Cardiology and open heart surgery, Renal/Dialysis, organ transplants and Oncology, including chemotherapy, radiation and head and neck. Brenda has extensive experience with weight management programs, including Bariatric and finally Eating disorders and mindful eating. She went on to specialize in the Pediatric population and has maintained her Certification in Pediatric Nutrition since 2011. Areas she has managed include pediatric and neonatal intensive care units where she was responsible for individualizing therapeutic diets and alternate nutrition support based on specific metabolic needs, medical conditions, and cultural preferences.
Her passion for nutrition was developed at a young age and reared by her grandmother who always instilled the importance of a healthy diet and active lifestyle. When her grandmother became ill, Brenda became aware of the impact nutrition plays in disease prevention and maintaining overall mind and body health. She cared for grandmother until she passed and has made it her goal to help others achieve their full “nutrition potential” with using a culturally sensitive holistic approach.
She is married with two beautiful daughters and in her spare time she enjoys watching movies with her children, experimenting with new recipes, reading mystery novels, running and Yoga.
Please ask your Ironwood Cancer & Research Centers provider for a referral to see our dietary counselors.