Butternut Squash Curry with Cucumber Relish

Name: Butternut Squash Curry with Cucumber Relish
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 to 6 servings
Cuisine: Thai
Ingredients: 1 (2.5-lb) butternut squash, peeled and cubed; 2 tbsp avocado oil; 1 tsp turmeric; 0.5 tsp cayenne; 0.5 tsp ground coriander; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 (13.5-oz) can full-fat unsweetened coconut milk, chilled; 0.5 cup vegetable stock; 1 cup cannellini beans, drained and rinsed; 5 tbsp Thai yellow curry paste; 1 tsp maple syrup (optional); 2 tsp gluten-free tamari; 1 large carrot, thinly sliced; 1 cup snap peas, ends trimmed; 0.75 cup frozen peas; 3 mini cucumbers, shaved into ribbons; 5 scallions, thinly sliced; 0.5 cup fresh cilantro leaves; 2 tbsp rice wine vinegar; Brown rice or quinoa (optional); 0.5 cup roughly chopped toasted cashews; 1 lime, cut into wedges

A Thai-style yellow curry of spiced roasted butternut squash in a creamy sauce that sneaks in extra protein via pureed cannellini beans, topped with a fresh cucumber-scallion relish.

From The Young Forever Cookbook

Butternut Squash Curry with Cucumber Relish

Prep: 25 min
Cook: 30 min
Total: 55 min
Yield: 4 to 6 servings
Category: Main Course
Cuisine: Thai

Nutrition (estimated)

per 1 bowl

Calories: 430 kcal
Protein: 10 g
Fat: 24 g
Carbs: 48 g
Fiber: 11 g
Sugar: 12 g
Sodium: 780 mg

Ingredients

1 (2.5-lb) butternut squash, peeled and cubed
2 tbsp avocado oil
1 tsp turmeric
0.5 tsp cayenne
0.5 tsp ground coriander
1 tsp kosher salt
0.5 tsp freshly ground black pepper
1 (13.5-oz) can full-fat unsweetened coconut milk, chilled
0.5 cup vegetable stock
1 cup cannellini beans, drained and rinsed
5 tbsp Thai yellow curry paste
1 tsp maple syrup (optional)
2 tsp gluten-free tamari
1 large carrot, thinly sliced
1 cup snap peas, ends trimmed
0.75 cup frozen peas
3 mini cucumbers, shaved into ribbons
5 scallions, thinly sliced
0.5 cup fresh cilantro leaves
2 tbsp rice wine vinegar
Brown rice or quinoa (optional)
0.5 cup roughly chopped toasted cashews
1 lime, cut into wedges

Butternut Squash Coconut Milk Cannellini Beans Turmeric Cashews Peas

Instructions

Squash: Heat oven to 425°F; place rack on lower third. Line a baking sheet with parchment. Toss squash with avocado oil, spices, salt, and pepper until evenly coated. Roast 25–30 min, turning halfway, until tender.
Curry: Scoop firm coconut cream from the can into a bowl. Pour remaining liquid into a blender with stock and beans; puree until very smooth.
Heat a large pan over medium. Cook curry paste 2–3 min until fragrant. Add coconut cream and stir until melted. Pour in bean puree, bring to a boil, stir in maple syrup if using and tamari. Add carrot; cook 1 min. Add snap peas; cook 4 min until slightly tender. Stir in frozen peas and cook 2 min until defrosted.
Cucumber relish: Lay cucumber and scallions on a paper-towel-lined bowl for 5 min. Remove towel, gently mix in cilantro and vinegar.
Serving: Add grain to bowls if using. Top with a ladleful of curry, roasted squash, and cucumber relish. Sprinkle with toasted cashews and serve with lime wedges.