Curried Squash and Basmati Rice
Warm up your table with the vibrant, aromatic flavors of Curried Squash and Basmati Rice, a comforting and wholesome vegetarian dish that’s as nourishing as it is delicious. Tender cubes of butternut squash are simmered to perfection in a creamy coconut milk and vegetable broth infused with the bold, earthy spices of curry powder, turmeric, and cumin. Paired with fluffy, fragrant basmati rice and fresh spinach for a pop of color and nutrients, this dish offers a satisfying harmony of textures and tastes. Easy to prepare in under an hour, this recipe makes a perfect weeknight dinner or meal prep option. Serve with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finishing touch! Whether you're seeking healthy, plant-based recipes or crave a cozy bowl of curry, this dish is sure to delight.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 1 cup basmati rice
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons olive oil
- 2 cups, fresh spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, chopped (optional for garnish) cilantro
- 1 cut into wedges (optional) lime
Instructions
Peel and cube the butternut squash into bite-sized pieces.
Rinse the basmati rice in a fine mesh sieve under cold water until the water runs clear.
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Sprinkle in the curry powder, ground cumin, and turmeric, stirring to coat the onion mixture in the spices.
Add the cubed butternut squash to the pot and stir to coat with the spices.
Pour in the coconut milk and vegetable broth, stirring to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the squash is tender.
In the meantime, cook the basmati rice according to package instructions in a separate pot.
Once the squash is tender, stir in the fresh spinach and let it wilt for 2-3 minutes.
Season the squash curry with salt and black pepper to taste.
Serve the squash curry over the cooked basmati rice, garnished with chopped cilantro and a lime wedge, if desired.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 56.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 5480 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
