Butternut Squash Salmon Curry Recipes

Steps:

• In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty).
• Toss in the onions, bell pepper, and garlic and sautee until slightly soft.
• Toss in the Squash.
• Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste.
• Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes).
• Remove the lemongrass.
• Stir the pot and taste then add salt if needed, bring heat back up to a simmer.
• Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly.
• Cover the pot and turn off the heat.
• Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium').
• Serve over Rice (basmati is nice).
• You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.

Steps:

• Place cubed butternut squash on a foil lined baking sheet, sprayed with nonstick cooking spray.
• Sprinkle generously with curry powder, salt and pepper, and roast at 350 for 35-45 minutes, or until tender. You still want them to hold their shape when added to the curry, and not be mush :>.
• While squash cooks, heat 1-2 tsp of canola oil over medium heat.
• Add onions and a little bit of salt, and sauté 2-3 minutes, or until they begin to soften.
• Next, add the curry powder, cumin, corriander and cinnamon, and stir to coat the onions evenly with spices.
• Add tomatoes with their juices, and the chickpeas, stir to combine.
• Next, add the spinach, stirring to coat with cooking liquid.
• When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
• Add coconut milk and gently stir to combine.
• Finally, add the roasted butternut squash to the liquid, and stir to coat.
• Top with fresh chopped cilantro (optional) and serve over basmati rice (I like brown basmati).

Steps:

• Heat oven to 400ºF.
• Mix dressing, syrup, mustard and rosemary until blended.
• Combine vegetables in medium bowl. Add 3 Tbsp. dressing mixture; mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 15 to 20 min. or until vegetables are crisp-tender. Remove from oven.
• Use spoon to move vegetables to one side of baking sheet. Add fish to other side; brush with remaining dressing mixture.
• Bake 15 to 17 min. or until vegetables are tender and fish flakes easily with fork.

Steps:

• Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
• Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
• Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Steps:

• Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
• Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Steps:

• Heat the paste in a large saucepan and fry the squash for a few mins until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins. The squash should still have a bite to it. Add the drained noodles and beansprouts.
• To freeze, turn off the heat immediately and leave to cool, then transfer to a suitable container for freezing. If you're making this to eat now, add the salmon and prawns, and cook for 4-5 mins until the fish is cooked through.
• If frozen, defrost overnight in the fridge, then return to a large saucepan. Add the salmon and prawns, cover, bring to the boil and simmer until the fish is cooked - it should only take 1-2 mins. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.