Curried Squash and Basmati Rice

Warm up your table with the vibrant, aromatic flavors of Curried Squash and Basmati Rice, a comforting and wholesome vegetarian dish that’s as nourishing as it is delicious. Tender cubes of butternut squash are simmered to perfection in a creamy coconut milk and vegetable broth infused with the bold, earthy spices of curry powder, turmeric, and cumin. Paired with fluffy, fragrant basmati rice and fresh spinach for a pop of color and nutrients, this dish offers a satisfying harmony of textures and tastes. Easy to prepare in under an hour, this recipe makes a perfect weeknight dinner or meal prep option. Serve with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finishing touch! Whether you're seeking healthy, plant-based recipes or crave a cozy bowl of curry, this dish is sure to delight.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium butternut squash
• 1 cup basmati rice
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tablespoon, grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 tablespoons olive oil
• 2 cups, fresh spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup, chopped (optional for garnish) cilantro
• 1 cut into wedges (optional) lime

Directions

Step 1

Peel and cube the butternut squash into bite-sized pieces.

Step 2

Rinse the basmati rice in a fine mesh sieve under cold water until the water runs clear.

Step 3

In a large pot or deep skillet, heat the olive oil over medium heat.

Step 4

Add the diced onion and sauté until softened, about 3-4 minutes.

Step 5

Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 6

Sprinkle in the curry powder, ground cumin, and turmeric, stirring to coat the onion mixture in the spices.

Step 7

Add the cubed butternut squash to the pot and stir to coat with the spices.

Step 8

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 9

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the squash is tender.

Step 10

In the meantime, cook the basmati rice according to package instructions in a separate pot.

Step 11

Once the squash is tender, stir in the fresh spinach and let it wilt for 2-3 minutes.

Step 12

Season the squash curry with salt and black pepper to taste.

Step 13

Serve the squash curry over the cooked basmati rice, garnished with chopped cilantro and a lime wedge, if desired.

Nutrition Facts

Serving size	(2402.3g)

Amount per serving	% Daily Value*
Calories	1366.3

Total Fat 34.0g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 3266.6mg	0%
Total Carbohydrate 263.3g	0%
Dietary Fiber 54.7g	0%
Total Sugars 56.8g
Protein 29.4g	0%

Vitamin D 0IU	0%
Calcium 779.1mg	0%
Iron 20.4mg	0%
Potassium 5480.3mg	0%

*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.

Source of Calories

Fat: 20.7%

Protein: 8.0%

Carbs: 71.3%