Butternut Squash Curry
A quick and easy one pot butternut squash curry made with coconut milk, squash and ham. Great recipe to use for any types of leftover meats.
Servings: 6 Servings
- 2 cups ham (or any type of leftover meat, chopped)
- 2 onions (diced)
- 4 cloves garlic (minced)
- 2 tablespoons Thai red curry paste
- 1 tablespoon curry powder
- 1 butternut squash (cubed)
- 1 cup tomatoes (diced - canned or fresh)
- ¾ cups coconut milk
Set the stove on to medium-low heat and add oil to a high walled pot
Once the pot has been heated and the oil shimmers, toast the curry powder and curry paste for about 2-5 minutes, until fragrant. (Be careful on this step, the oil splashes a lot!)
Adjust the heat to medium heat
Add the onions and ham to brown and soften. Cook for approximately 5 minutes
Add in the garlic and cook for 1 minute
Mix in the tomatoes and squash. (Don't worry if it looks dry, the squash will release it's liquids once it cooks down)
Add in the coconut milk
Adjust the stove back to low to simmer for 60 mins and check every 15-20 mins to stir it.
Serve it up with some rice or some naan and enjoy! (This taste even better the next day!)
- To easily cut squash, poke multiple holes in it and put it in the microwave for 3-5 mins. This softens this up so it can be easily chopped. Be careful! The squash is VERY hot once it's been microwaved.
- During the cooking process, it may look very dry. Don't worry, the squash will release it's liquids once it has been soften. If you add water, it will make it too runny. Trust the squash! ? If it's too dry for you even after the squash has been soften and fully cooked, you can add a bit of chicken stock.
Serving: 1Serving | Calories: 394kcal | Carbohydrates: 49g | Protein: 24g | Fat: 13g | Sodium: 1482mg | Sugar: 10g