Coconut Curry with Butternut Squash

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 482, total fat 33 G., saturated fats 21 G., proteins 9 G., carbohydrates 44 G., fiber 4 G., cholesterol 4 mg, sodium 1106 mg, sugar 7 G.

The natural sweetness of butternut squash and coconut milk in this simple curry is balanced by the citrusy note of lime and the heat of serrano pepper. You'll find that this vegetarian curry is not only healthy but also incredibly delicious! Serve with steamed rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. l. olive oil
1 tbsp. chopped peeled ginger root
1 tablespoon chopped serrano pepper
4 cloves garlic, crushed
2 medium onions, chopped
450 g butternut squash, peeled and cut into 5 cm pieces.
2 cups chicken broth
1 can (400 g) coconut milk
Coriander leaves, for serving
Zest of 1 lime + wedges for serving
Boiled rice, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, coconut milk, serrano pepper, ginger root, lime, cilantro

Cooking the dish according to the recipe:

Heat olive oil in a large saucepan over medium heat. Add ginger, serrano pepper, garlic, and onion. Cook, stirring frequently, until golden brown, about 8 minutes. Add pumpkin, chicken broth, coconut milk, 1 tablespoon of salt, and a couple of turns of black pepper.
Cover and simmer over low heat until the squash is tender, about 25 minutes. Garnish with cilantro leaves and lime zest. Serve the curry with lime wedges and steamed rice.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Autumn dishes / Soups / Thick soups and stews / / Pumpkin dishes / Pumpkin soups / Food Network - recipes

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