Butternut Squash Curry

Please note that I have written this recipe for people who have garlic and chili pepper allergies. I have used black pepper for a mild heat effect. If you can tolerate black pepper and want a stronger pepper flavor, please feel free to add more. This recipe contains coconut milk. If you are allergic to coconut and can have dairy, you can use a light cream instead.


 1 cup white long grain rice

Approx. 2lb Butternut Squash

2 cans of canned lite coconut milk

1 onion, chopped (can use ¼ cup dried shallots)

1 TB olive oil

2 cups of peas (or 3 cups of fresh spinach)

Cooked ground pork – ½ pound (or 1/2 lb ground lamb – or any meat you can safely eat)

1 cup of salted cashews

Cilantro as garnish

1 teaspoon salt

Curry Powder Mixture (garlic and chili pepper free):

Cumin seed 1 teaspoon

Ginger powder 1 teaspoon

Celery seed 1 teaspoon

Nutmeg ¼ teaspoon

Cinnamon ½ teaspoon

Allspice ¼ teaspoon

Cardamom – ¼ teaspoon

Freshly ground pepper 1 teaspoon

Turmeric 1 teaspoon

Cut the butternut squash in half and place in an Instant Pot for 15 minutes. The squash will be semi-cooked, but easy to peel and chop up. While the squash is cooking, place the ground beef in a pan and brown in the pan. Start cooking the rice per package instructions. 

While the squash, ground pork, and rice are cooking, place the onions in a pan and brown in the olive oil, and then add the 2 cans of coconut milk. If you are using the dried shallots, place the shallots in the pan, followed by the 2 cans of coconut milk, and then add the salt and curry powder mixture. Slowly simmer to rehydrate the onions and to integrate the spices into the coconut milk. 

Once the butternut squash is ready, carefully remove the halves and place on a cutting board to cool. When cooled enough to handle the halves, cut the squash in sections, and cut off the peeling. Chop the peeled sections into approximately 1-inch squares and place in simmering milk mixture. 

Drain the ground pork, and also add the cooked pork to the milk mixture. I used frozen peas, but you can use canned peas, too. If frozen, cook per instructions and add the cooked peas to the milk mixture. (If using fresh spinach instead, place those in the mixture at this time.)

Cook on low until the squash is fully cooked. At that point, remove from heat and add the cashews and cilantro as a garnish. 

Spoon freshly cooked rice on a plate, and then spoon the curry mixture over the rice. Enjoy!

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