Ingredients for Southeast Asian Squash Curry
- Vegetable Oil
- Butternut Squash
- Cumin Seed
- 1 medium yellow onion, chopped
- Unsweetened Coconut Milk
- Red Curry Paste
- 1 cup water
- Cinnamon Stick
- Whole Cloves
- Baby Spinach
- 1 tablespoon fish sauce (or to taste)
- Salted Cashews
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How to Make Southeast Asian Squash Curry
- Heat 1 tablespoon of vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Add 1 lb butternut squash, peeled, seeded, and cubed, and 1 teaspoon ground cumin. Season with 1/4 teaspoon salt. Sauté until the squash begins to brown, about 6-8 minutes.
- Transfer the sautéed squash to a plate.
- Add 2 tablespoons vegetable oil to the skillet. Add 1 medium yellow onion, chopped, and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add 1/4 cup coconut milk (from the top of the can) and cook, stirring constantly, until the fat separates and the mixture looks glossy, about 2 minutes.
- Stir in 2 tablespoons of your favorite green curry paste and cook for another 2 minutes.
- Return the squash to the skillet. Add 1 cup of water, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and the remaining coconut milk (about 1 1/2 cups). Bring to a simmer, cover, and cook until the squash is tender, about 8-10 minutes.
- Stir in 5 oz fresh spinach and cook, covered, until wilted, about 1-2 minutes.
- Stir in 1 tablespoon fish sauce (or to taste).
- Garnish with 1/4 cup roasted cashews.
- Serve hot over jasmine rice.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
22g
Fat
105g
Carbs
10g
