Butternut Coconut Curry Recipe

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Butternut Coconut Curry Recipe
Butternut Coconut Curry Recipe photo by Taste of Home
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Butternut Coconut Curry Recipe

Read Reviews
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Publisher Photo
I love my slow cooker because it's so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.—Jess Apfe, Berkeley, California
MAKES:
9 servings
TOTAL TIME:
Prep: 35 min. Cook: 4 hours
MAKES:
9 servings
TOTAL TIME:
Prep: 35 min. Cook: 4 hours

Ingredients

  • 1 cup chopped carrots
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons curry powder
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
  • 2-1/2 cups vegetable broth
  • 3/4 cup coconut milk
  • 1/2 cup uncooked basmati or jasmine rice

Directions

In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender. Yield: 9 servings.
Originally published as Butternut Coconut Curry in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p46

Nutritional Facts

3/4 cup: 200 calories, 6g fat (4g saturated fat), 0 cholesterol, 312mg sodium, 34g carbohydrate (5g sugars, 5g fiber), 3g protein.

  • 1 cup chopped carrots
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons curry powder
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 medium butternut squash (about 2-1/2 pounds), cut into 1-inch cubes
  • 2-1/2 cups vegetable broth
  • 3/4 cup coconut milk
  • 1/2 cup uncooked basmati or jasmine rice
  1. In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
  2. In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender. Yield: 9 servings.
Originally published as Butternut Coconut Curry in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p46

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Reviews forButternut Coconut Curry

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jenyoun User ID: 549265 276658
Reviewed Oct. 23, 2017

"I followed this recipe exactly as written. It was way too sweet and tasted flat. I have a very low tolerance for salt in my food but even I had to add salt to my portion and my children's portions. I tried also adding yogurt and fresh cilantro, which helped make it a bit more palatable, but still, I don't think I'll make this again."

MY REVIEW
lostinthekitchen User ID: 7984503 260199
Reviewed Jan. 24, 2017

"This is delicious AND easy - I add golden raisins and it gives an extra flavor!"

MY REVIEW
Catherinedoremi User ID: 7677000 132567
Reviewed Feb. 18, 2014

"It's an east way to cook and delicious?"

MY REVIEW
Kisa995818 User ID: 7519487 132096
Reviewed Dec. 4, 2013

"This is quite tasty and easy to make. However, I added more spice. I also felt it needed something extra, like chickpeas? or naan? I'm not sure what it was but something was definitely missing."

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