Skip to content

Butternut Squash Curry with Brown Rice

Ingredients

  • 2 cups brown rice
    Entity
    brown rice
    Category
    starch
    Wikidata
    Q1066624
    View ingredient
  • 1 Tbl neutral oil (peanut, canola, etc.)
  • 1-2 onions (large dice)
    Entity
    onions
    Category
    allium
    Wikidata
    Q49391
    View ingredient
  • 3-4 plum or other tomatoes, seeded, large dice
  • 1 butternut squash (seeded, 1/2 inch chunks)
    Entity
    butternut squash
    Category
    vegetable
    Wikidata
    Q4169287
    View ingredient
  • 1 Tbl curry spice
    Entity
    curry spice
    Category
    spice
    Wikidata
    Q45935842
    View ingredient
  • 1 can coconut milk
    Entity
    coconut milk
    Category
    liquid
    Wikidata
    Q841779
    View ingredient
  • 1/4 cup water
    Entity
    water
    Category
    liquid
    Wikidata
    Q283
    View ingredient
  • 1/2 cup slivered almonds or roasted cashews (not salted)
  • 3-4 cups spinach (washed)
    Entity
    spinach
    Category
    vegetable
    Wikidata
    Q81464
    View ingredient

linked to knowledge graphnot yet linked

Instructions

  1. Cook brown rice in a rice cooker or on top of the stove. It will take 40-60 minutes, so plan accordingly.

  2. Heat oil in a heavy pan on a med/high heat. I like cast iron, but anything will do.

  3. Add onions and saute until transluscent.

  4. Add tomatoes, squash, and curry spice. Saute for 2-3 minutes, stirring constantly.

  5. Add coconut milk, bring to a boil, reduce to a simmer, add nuts (optional), and cover.

  6. Stir occasionally. Add water if it thickens too much or starts to stick to the pan.

  7. When squash is just tender, add spinach and mix well until spinach fully wilts.

  8. Put rice in large wide bowls. Pasta bowls work well. Serve curry on top of rice.