Butternut Coconut Curry

Name: Butternut Coconut Curry
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 9 servings
Cuisine: Asia, Indian
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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 35 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Jess Apfe, Berkeley, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 12, 2023

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

TEST KITCHEN APPROVED

Butternut Coconut Curry

4 Reviews Add your review

Yield:9 servings

Prep:35 min

Cook:4 hours

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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

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Directions

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.