Butternut Squash Curry
This delicious butternut squash curry with coconut milk is comfort food at its best.
Published by Page Street Publishing Co.
I’m a huge fan of any curry dish, or really any dish that involves cauliflower rice with a decadent sauce! This butternut squash curry is a delicious plant-based comfort food meal that comes together quickly. It’s sweet, spicy and packed with flavor. The pomegranates and cashews give it a nice crunch! I like to serve it over cauliflower rice. To save time, use pre-cubed butternut squash, which can be found in the refrigerated produce section of most grocery stores.
Yields3 4 servings
Preparation Time10 min
Cooking Time15 min
Cooking Time - Text(including the time it takes for the Instant Pot to come to pressure)
- 1 tablespoon (15 g) coconut oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons (4 g) grated ginger
- 2 tablespoons (30 g) red Thai curry paste
- 4 cups (560 g) cubed butternut squash
- 1/4 cup (60 ml) tomato sauce
- 1 (13.5-oz [398-ml]) can full-fat coconut milk (stir well before pouring)
- 1/2 cup (120 ml) water
- 2 teaspoons (4 g) curry powder
- 1/2 teaspoon sea salt
- 1 teaspoon coriander
- 1 tablespoon (15 ml) maple syrup (see Cooking Tips)
- 2 cups (60 g) raw spinach
- Cauliflower rice, for serving
- Chopped cashews, for serving (see Cooking Tips)
- Cilantro, for serving
- Pomegranate arils, for serving
Set the Instant Pot to “sauté” mode. Heat the coconut oil in the Instant Pot. Add the onion and stir for 1 to 2 minutes. Add the garlic and ginger and stir for 30 seconds, or until fragrant. Add the red curry paste and stir, scraping up any brown bits from the bottom of the pot. Add the squash, tomato sauce, coconut milk, water, curry powder, salt, coriander and maple syrup. Stir well to combine.
Lock the lid, turn the vent to “sealing,” press “manual” (check that it’s set to high pressure) and set the timer for 4 minutes. Manually release the pressure. Press “keep warm/cancel,” add the spinach and stir. Serve over cauliflower rice with chopped cashews, cilantro and pomegranate arils.
Cooking Tips: To make this on the stove, in a large pot, heat the coconut oil over medium heat. Add the onion and stir for 2 to 3 minutes. Add the garlic and ginger and stir for 30 seconds, or until fragrant. Add the curry paste and stir. Add the remaining ingredients (minus the spinach), stir and cook over medium heat for 15 minutes, or until the squash is tender but not too soft. Add the spinach and stir.
Omit the maple syrup for a sugar-free recipe.
Omit the cashews to make this nut free.
Reprinted with permission from Quick Prep Paleo Made Easy by Mary Smith, Page Street Publishing Co. 2020.