Squash curry with brown rice
Brown rice and perfectly spiced squash curry come together to create a tasty meatless dish. You won't even miss the meat in this dish.
Looking for a flavor-packed option to add to your meatless menu? This perfectly cooked butternut squash curry is a great weeknight option because it can be prepared in less than one hour.
Squash curry with brown rice recipe
- 1/2 cup brown rice
- 1 cup vegetable stock
- 1/4 teaspoon kosher salt
- 4 cups small diced butternut squash
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 tablespoon curry powder
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- In a medium-size pot with a lid, add rice, vegetable stock and kosher salt. Bring to a boil, cover and reduce heat to low. Simmer for 50 minutes completely covered.
- Take off the heat after 50 minutes, leave covered and let sit for 10 minutes.
- Bring a medium-size pot of water to boil over high heat. Add in butternut squash and cook for about 7 minutes until fork tender but not falling apart. Drain and set aside.
- In a high-sided medium-large skillet, add butter and melt. Whisk in flour until you get a paste. Slowly whisk in coconut milk and make sure there are no large clumps.
- Sprinkle in curry powder and whisk. Add in squash and cook on low until the squash is warmed through, and the sauce starts to thicken. Season with salt and pepper.
- Scoop out prepared rice and spoon squash curry on top.
Make this dish even easier by using frozen precooked/precubed butternut squash. Just add in the warm curry sauce and heat through.