Butternut Squash Curry
Before we delve into anything else, let's shift our focus to the widely known and beloved term "curry," a food category that could be considered a culinary world of its own, with diverse meanings and recipes spanning the globe. Curry typically refers to a blend of seasonings and a stew featuring a mix of vegetables, meat, and an array of flavorful spices. From India to China, Japan, and Jamaica, the concept of what "curry" entails has undoubtedly evolved over time.This particular curry variation is a satisfying one-pot meal that caters to your cravings for carbohydrates, vegetables, and a dairy-like creaminess. The toothsome and savory butternut squash, along with the earthy and green kale, come together harmoniously in a creamy sauce crafted with coconut milk. If you're feeling adventurous, you can make our homemade curry powder blend for an extra touch of warm and enticing flavors in each spoonful. A dash of lime juice and fresh parsley brightens up the ingredients, cutting through some of the richness. For added texture and fun, sunflower seeds make a delightful crunchy addition to every bite.
Ingredients
- 1 large butternut squash (about 2 1/2 lb.), peeled, seeded, and cut into large chunks
- 5 tbsp. neutral oil, divided
- Kosher salt
- 1 large red onion, coarsely chopped
- 5 cloves garlic, minced
- 2 tbsp. curry powder
- 2 (13.5-oz.) cans full-fat coconut milk
- 1 large bunch of curly kale (about 6.5 oz.), roughly chopped
- Juice of 1 lime
- 1/4 c. chopped fresh parsley
- 1/4 c. sunflower seeds
- Cooked rice, for serving
Instructions
- Preheat oven to 400°. In a large bowl, mix squash with 3 tablespoons oil; season with salt. On a rimmed baking sheet, arrange squash in an even layer. Roast until tender and golden brown, 35 to 40 minutes.
- Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion, season with salt, and cook, stirring occasionally, until lightly golden, 8 minutes. Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute. Add curry powder and cook, stirring, until combined. Increase heat to medium and add coconut milk. Bring to a simmer, then add kale; season with salt. Cook, stirring occasionally, until tender and wilted, about 3 minutes. Remove from heat until squash finishes roasting.
- Add squash and lime juice to skillet and stir to combine.
- Divide rice among bowls. Spoon squash mixture over, then top with parsley and sunflower seeds.
- Make Ahead: Squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container and chill.
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