Healthier Version Of A Classic Recipe

Butternut Squash Coconut Curry

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Average: 4.8 (6 votes)
(6 votes)
Butternut Squash Coconut Curry
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in

Healthy, because

Even smarter

Cashews contain a lot of vegetable protein and a healthy fatty acid composition. Whole wheat rice scores with dietary fiber and minerals.

Those who like tomatoes can replace half of the coconut milk and half of the coconut water with canned tomatoes. These provide large amounts of the antioxidant lycopene.

Ingredients

for
4
Ingredients
9 ounces Basmati rice
36 ounces Butternut squash
2 ounces Cashews
1 inch fresh ginger
1 garlic clove
3 tablespoons Coconut oil
2 tablespoons yellow Curry paste
13 ounces Coconut milk
salt
1 lemon (juiced)
2 white onions
cilantro (for garnish)

Preparation steps

1.

Cook rice in a pot according to package directions.

2.

Cut squash into bite-size pieces. Coarsely chop cashews. Peel ginger and garlic and finely chop.

Heat 2 tablespoons coconut oil in a pan and fry cashews briefly. Add curry paste and sauté briefly, then add pumpkin and coconut milk and season with salt and lemon juice.

Simmer while stirring occasionally for about 10 minutes until done. Add a little water if necessary.

3.

Peel onions and cut into thin rings. In another pan, heat remaining coconut oil and fry onions until golden brown.

4.

Season to taste. Fill bowls with curry and cover with onions. Serve garnished with cilantro.