Rice with Curried Butternut Squash. This colorful butternut squash and rice recipe showcases the flavor of fall's harvest in an easy yet deeply satisfying vegetarian (and vegan) meal. Add onion, shallot, curry powder, salt, coriander, and pepper. Stir in the broth and the coconut milk.
No complicated ingredients, just good wholesome ingredients.
I love a soup where you can just throw a few.
Add the tomatoes and stock, bring to the boil, then reduce the heat.
You can cook Rice with Curried Butternut Squash using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Rice with Curried Butternut Squash
- It's 250 gr of butternut squash, peeled and grated.
- It's 1/2 of onion, diced.
- It's 1 tbsp of olive oil.
- You need 3 cups of steamed rice.
- Prepare 1/2 tsp of curry powder (I used Japanese curry powder).
- It's 2 tsp of powdered broth (I used mushroom).
Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'. Great butternut squash and earthy sage and thyme.
Rice with Curried Butternut Squash step by step
- Prepare your pan. Stir-fry the onion with the oil until translucent..
- Add grated butternut squash. Continue stirring every now and then until the butternut squash is cooked. (The color will deepen.) Add curry powder, then powdered broth, continue stirring until well combined..
- Add rice. Mix well. And serve..
- I serve it with chicken. My family loves it!.
Creamy, sweet Butternut Squash Curry served over piles of steaming rice. And this Butternut Squash Curry delivers on all fronts. It's quick, it's easy, you don't need anything fancy, it's healthy, comforting and super tasty. Butternut Squash Rice Casserole is a warm and cozy Fall meal that's very easy to make and it's packed full of flavor and texture. It's a great dish to serve to a crowd, and you can choose to serve it as a main course or a side dish.
