Butternut Squash Curry
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Recipe by Budget Bytes.
What we changed
Less oil and light coconut milk. Same dish, 213 calories lighter a serving.
Left out
- 13.5oz can full-fat coconut milk ($2.29)
Went in
- light coconut milk
Ingredients
Scaled from 4. Cooking times barely change.
- ½ lb butternut squash (about 4 cups diced)91 cal
- ¼ yellow onion11 cal
- ½ clove garlic2 cal
- ¼ tbsp grated fresh ginger3 cal
- ⅓ tbsp olive oil41 cal
- ¼ tbsp curry powder5 cal
- ¼ tsp ground cumin2 cal
- ¼ 15oz. can fire roasted diced tomatoes5 cal
- ⅛ cup water0 cal
- ¼ light coconut milknot counted
- ½ oz fresh spinach3 cal
- 2 pinches of salt (or to taste)0 cal
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
Peel and dice the butternut squash into ½-inch pieces. Dice the onion, mince the garlic, and grate the ginger.
- 02
Heat a large skillet over medium. Add the olive oil, onion, garlic, and ginger, and sauté for a few minutes, or until the onions are translucent. Add the curry powder and cumin and sauté for one minute more.
- 03
Add the diced tomatoes and water to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
- 04
Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender.
- 05
Add the coconut milk to the skillet, stir to combine, and heat through.
- 06
Once the sauce is hot again, add the fresh spinach. Stir to combine and allow the spinach to wilt in the hot sauce. Season the curry to taste with salt, then enjoy!