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Yummly User: "So easy and flavorful, company worthy " Read More
15Ingredients
45Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil (virgin, or unrefined)
- 1/2 yellow onion (medium, diced)
- 3 cloves garlic (minced)
- 2 Tbsp. minced ginger
- 2 tsp. yellow curry powder (mild spice)
- 1 tsp. ground coriander
- 1 tsp. red pepper flakes
- 4 cups butternut squash (diced)
- 14 oz. crushed tomatoes (can fire-roasted)
- 2/3 cup full fat coconut milk
- 3/4 cup water
- 1 tsp. kosher salt
- 5 cups baby spinach
- roasted peanuts (chopped, for topping, optional)
- 5 cups cooked brown rice
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Directions
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol |
Sodium780mg33% |
Potassium1360mg39% |
Protein11g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate90g30% |
Dietary Fiber12g48% |
Sugars5g |
Vitamin A390% |
Vitamin C90% |
Calcium20% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(47)
Yummly User 3 months ago
So easy and flavorful, company worthy
Yummly User 2 years ago
Delicious! Would definitely make again!
Yummly User 3 years ago
added some cumin and complete seasoning and it came out amazing! My entire household loved it
Yummly User 4 years ago
Needed to simmer MUCH longer than stated. Came out ok. Tastes healthy. 😂
Yummly User 4 years ago
So flavorful! Served with quinoa to incorporate a bit of protein. Never thought to make butternut squash with a curry!
Yummly User 4 years ago
Flavors are right on point! So flavorful. I only used 1/2 a teaspoon of crushed red pepper because I don’t like anything too hot and I used 3-4 tablespoons of coconut cream instead of milk. I could have put more of the coconut cream, but the flavors were DIVINE so I didn’t want to change anything. Delish!
Yummly User 4 years ago
Mine was too tomatoey. Might be better with fresh tomatoes?
Yummly User 4 years ago
Delicious! I served it with barley, which added a nice texture to the curry. Will definitely make again
Yummly User 4 years ago
We love it. And it is so easy to make😘
Yummly User 4 years ago
Excellent recipe, family loved it. Great video about cutting the squash, too.
Yummly User 4 years ago
I only had low fat coconut milk and no coriander but it still turned out great!
Yummly User 4 years ago
This turned out absolutely incredible!! I used this for meal prep for the week and it freezes wonderfully! I made a few tweaks including using frozen kombucha squash, and frozen spinach, used an entire can of coconut milk, added a teaspoon of of paprika and a teaspoon of soul seasoning (which is a seasoning blend of cumin, onion, salt and other seasonings). I partially cooked the squash in the microwave to save cooking time. I thoroughly cooked the frozen spinach in the microwave and strained it so that the spinach would not add extra moisture to the recipe.
Yummly User 4 years ago
This recipe was so easy and the meal was so yum! Will definitely make it again.
Yummly User 4 years ago
Nice flavors, fits well with the butter squash but one can also experiment with other vegetables.
Yummly User 4 years ago
Very enjoyable. Had some extra lentils in the pantry so went ahead and threw those in and was great. Light sweetness, great flavors. Ate with quinoa. Very nice dish
Yummly User 4 years ago
I would make it again! super quick, easy and very tasty.
Yummly User 4 years ago
Simple and delicious recipe. I had to use kale because I didn’t have spinach available, and it was equally good, The pepper flakes add an extra kick to the spicy and flavorful curry and the butternut squash taste combines perfectly with everything else. I believe this recipe is great. My wife even said this was one of her favorite curries and that’s quite a statement because I cook all kinds of curries all the time. Obviously this goes to my list of favorite discoveries.
Yummly User 4 years ago
Wonderful, followed the recipe and came out perfect
Yummly User 4 years ago
Delicious and hearty. Will add water chestnuts next time
Yummly User 5 years ago
Great recipe. I added a bit more spices than the recipe called for. Definitely fulfilling and flavorful.
Yummly User 5 years ago
Turned out really well! I might have cut the squash too big but it’s fine I left out the coriander bc I don’t like cilantro and I couldn’t find crushed tomatoes at the store.... I also added a lot more salt I used a 3.5 qt pot (?) but would recommend a 5qt probably
Yummly User 5 years ago
It was pretty easy to make. The taste was great! The butternut squash takes some time to cube. And I used yellow curry paste instead of the powder.
Yummly User 5 years ago
Faith restored in vegan food!
Yummly User 5 years ago
Great flavour! Mine was a bit watery but that could be because I used diced tomatoes instead of crushed tomatoes.
Will definitely be making this again
Yummly User 5 years ago
Super tasty! Next time I will use a bit less red pepper and a bit more liquid.
Yummly User 5 years ago
This is the only curry recipe I make now it’s that delicious
Yummly User 5 years ago
Definitely will make again. I used frozen squash. I used half a package of baby spinach- should have used the whole thing
Yummly User 5 years ago
needed a bit more salt.... other than that....tasty
Yummly User 5 years ago
Delicious, i will definitely make this again.
Yummly User 5 years ago
the flavors were a little odd to me, very sweet.