This Butternut Squash Coconut Curry is made with yellow curry paste and coconut milk for a delicious vegan dinner that comes together in just 30 minutes! Serve it with jasmine rice, lentils or your favourite vegetables!
WHAT MAKES CURRY SO HEALTHY?
Many of the ingredients used in curry paste have medicinal properties that have long since been used in traditional Thai herbal remedies. Using such ingredients in your everyday cooking not only ensures that your food is delicious but can help maintain a healthy body. Here are some of the ingredients traditionally used in a curry paste:
- Tumeric: is a stimulant for the digestion and detoxifies the body. Curcumin, the main ingredient of turmeric and the ingredient which makes curry yellow, has blocked the growth of melanoma tumor cells and stimulated their death, according to laboratory experiments reported in the journal Cancer.
- Fresh Chili Peppers: act as a stimulant for the digestion, a circulatory stimulant and an antioxidant, being rich in Vitamin A and C. They are effective against colds, flus and congestion.
- Lime: is a stimulant for the digestion, an antioxidant with cancer preventing properties and is used in traditional Thai medicine to treat high blood pressure.
- Lemongrass: is useful against colds, congestion, fever, cough, sore throat and is a stimulant for the digestion.
- Garlic: acts as a carmative, a detoxifying agent and is powerful against colds, congestion and cough.
- Ginger: stimulates the digestion.
WHY YOU'LL LOVE THIS RECIPE:
- This curry is made in two pots on the stove top and requires minimal dishes.
- It’s a versatile recipe, so if you can add whatever extra spices or vegetables you desire!
- Full of fibre, protein vitamins and minerals!
- This is a freezer-friendly recipe! So it’s perfect to prep in advance and store in the freezer for when you need dinner on the table fast.
- 1 bunch of cilantro
- 1 tablespoon of ginger (minced)
- 1 lime
- 1 zucchini
- 1 cup of diced butternut squash
- 1 can of lentils
- 1 1/2 cups of coconut milk
- 2.5 tablespoons of mild yellow curry paste
- basmati rice (to serve on)
- Cook the basmati rice according to directions. Remove from heat, fluff with a fork, cover and let sit.
- While the rice cooks, drain and rinse lentils. Zest and slice your limes. Chop zucchini into bite sized pieces, mince your ginger, chop up the cilantro.
- In a medium size pot, heat a bit of oil on medium-high heat. Add the curry past and 1/2 the lime zest and ginger. Cook, stirring frequently, about 1-2 minutes. Add the coconut milk, and 1/2 a cup of water. Season with salt and pepper.
- Add the butternut squash and 1/2 the lentils to the pot of curry and let cook 8-10 minutes, until the squash is tender. Add the zucchini and cook, stirring occasionally, 2 to 3 minutes, until tender. Add juice from half the lime (to taste). Season with salt and pepper.
- To the rice, add the remaining lentils, 1/2 the cilantro and the remaining ginger and lime zest. Divide the rice into bowls and add your butternut squash curry on top. Garnish with cilantro and lime! Enjoy!