Potato and Butternut Squash Curry with Brown Basmati Rice
Dive into a comforting bowl of Potato and Butternut Squash Curry with Brown Basmati Rice, a wholesome, plant-based recipe that’s brimming with flavor and soul-warming spices. This vegan curry combines tender potatoes, sweet butternut squash, and a velvety coconut milk base enriched with aromatic turmeric, cumin, and garam masala. Fresh spinach and a vibrant hint of lime juice add brightness to this hearty dish, while the nutty, slightly chewy brown basmati rice provides a perfect balance. Ready in just one hour, this meal is a satisfying, nutritious choice for weeknight dinners or meal prep, delivering rich, authentic flavors with minimal effort. Garnished with fresh cilantro, this curry is as visually appealing as it is delicious—ideal for anyone seeking healthy, gluten-free, and flavor-packed recipes.
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Recipe Information
Ingredients
- 1 cup Brown basmati rice
- 2 cups Water
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 (minced) Garlic cloves
- 1 tablespoon (minced) Fresh ginger
- 2 medium (peeled and cubed) Potatoes
- 3 cups (peeled and cubed) Butternut squash
- 1 13.5 oz can Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 cups Fresh spinach
- 2 tablespoons (chopped) Fresh cilantro
- 1 (juiced) Lime
Instructions
Rinse the brown basmati rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, water, and 0.5 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes, until soft and translucent.
Stir in the minced garlic and ginger, and sauté for an additional 1-2 minutes until fragrant.
Add the cubed potatoes and butternut squash to the pot. Stir well to coat with the aromatics.
Pour in the coconut milk, vegetable broth, and tomato paste. Stir to combine.
Add the ground turmeric, cumin, coriander, garam masala, red chili powder, and 1 teaspoon of salt to the pot. Mix well.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and squash are tender.
Stir in the fresh spinach and cook for 2-3 minutes, until wilted.
Taste the curry and adjust seasoning as needed. Stir in fresh lime juice.
Serve the potato and butternut squash curry over the cooked brown basmati rice. Garnish with chopped cilantro and enjoy!
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 14.0 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1192 mg | 25% | |
*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.
