Overhead shot of curried vegetables on top of and next to a bed of white coconut rice.

Butternut Squash Red Curry with Coconut Rice

This savory Butternut Squash Red Curry with Coconut Rice stars U.S.-grown Jasmine rice and comes to us from our friend Laura Harshbarger of GlowinglyWell.

  • Servings
    6
  • Prep Time
    15 min
  • Cook Time
    25 min
  • Total Time
    40 min

Ingredients

Coconut Rice

  • 2 cups jasmine rice
  • 1 can (13.5-ounce) of full fat coconut milk
  • 1½ cups filtered water
  • ¼ cup shredded coconut
  • ½ teaspoon sea salt
  • 1 teaspoon coconut sugar

Butternut Red Curry

  • 4 cups butternut squash, peeled and cubed into 1/2' pieces
  • red pepper, chopped
  • 3 cups broccoli florets
  • large yellow onion, diced
  • 5 garlic cloves, minced
  • 2' piece of ginger, peeled and grated
  • 1 can (15-ounce) of chickpeas, drained and rinsed
  • 1 can (13.5-ounce) of light coconut milk
  • 3 tablespoons red curry paste
  • 1 teaspoon sea salt
  • 2 teaspoons coconut sugar
  • ½ cup water
  • 1 tablespoon & 1 teaspoon avocado oil, divided use
  • ½ lime, juiced
  • roasted cashews (optional)
  • chopped cilantro (optional)

Directions

  • To make coconut rice: Add ingredients to medium saucepan. Stir and bring to a boil. Once boiling, reduce heat to low, add lid and set timer for 16 minutes. Do not stir or lift lid. When timer goes off, remove from heat and let sit for 10 minutes. Fluff with fork and let sit with lid on until you serve.
  • To blister vegetables, heat 1 teaspoon oil in a large (4 qt.) sauté pan on medium-high heat. When heated, add ½ of the butternut squash and cook for 4-5 minutes, stirring once to allow vegetables to blister. Set aside and add the rest of the butternut squash and the red pepper. Cook for 5 minutes, stirring once, until veggies are blistered. Set blistered vegetables aside.
  • Reduce to medium heat and add 1 tablespoon oil to large sauté pan. Add one large diced onion and sauté for 5 minutes.
  • Add 3 tablespoons red curry, 1 teaspoon salt and sauté for 30 seconds.
  • Add 1 can chickpeas (which have been drained and rinsed), 1 can light coconut milk, ½ cup water, 3 cups broccoli florets, 2 teaspoons sugar. Add the blistered butternut squash and red pepper, and increase to high heat. Once bubbling, reduce heat and let simmer for 12 minutes, stirring occasionally. Check butternut squash for tenderness, if cooked through, remove from heat
  • Add juice of one lime. Serve with coconut rice and garnish with roasted cashews and cilantro.