Curry Beef & Butternut Squash

Curry Beef & Butternut Squash

It’s that time of week where it seems as though there isn’t enough time in the day to check off all of the ‘to-do’s’ on my list. But one thing is for certain: when the clock strikes 6, I will have a herd of people asking for dinner.

In anticipation of that very moment, I planned ahead and threw a few flavorful ingredients into the slow-cooker…and all my worries faded away. 

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Don’t forget the all important slow cooker liner, it will save you from scrubbing at the end of the day!

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For this recipe, I used a lean cut of tender grass-fed chuck roast. It held up very well to the 10 hours of cooking while I was away.

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Add few tablespoons of your favorite curry, S & P, some everyday seasoning, onion, garlic, butternut squash and some bay leaves – and put on the lid. When the cooking is complete, add some yogurt, coconut milk and some lime zest.

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Give it one more stir.

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 Prepare a box of rice noodles ((it takes 3-5 minutes!)).

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And dinner is served – success! (They all ate it, squash and all!!! — double bonus!)

Curry Beef & Butternut Squash, with lime zest
Serves 6
Bold curry beef meets it's mate in butternut squash. Finished off with creamy yogurt and coconut milk -- and the show stopper: lime zest. It almost sounds to good to be true!
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Prep Time
10 min
Cook Time
8 hr
Total Time
8 hr 10 min
Prep Time
10 min
Cook Time
8 hr
Total Time
8 hr 10 min
535 calories
16 g
209 g
22 g
67 g
12 g
367 g
239 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
367g
Servings
6
Amount Per Serving
Calories 535
Calories from Fat 189
% Daily Value *
Total Fat 22g
33%
Saturated Fat 12g
59%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 209mg
70%
Sodium 239mg
10%
Total Carbohydrates 16g
5%
Dietary Fiber 1g
4%
Sugars 5g
Protein 67g
Vitamin A
1%
Vitamin C
8%
Calcium
9%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 lb lean chuck roast, cut into 2" chunks
  2. 1/2 of a butternut squash, peeled and cut into 1" chunks
  3. 1 medium sweet onion, cut into 1" chunks
  4. 2 T curry powder
  5. 3 cloves of garlic, smashed
  6. 2 bay leaves
  7. sea salt and fresh ground pepper (I used 1 t and 1/2 t respectively)
  8. Trader Joe's Everyday Seasoning (to taste - I used 1/2 t)
Sauce
  1. 1/2 can coconut milk
  2. 1 c plain yogurt
  3. zest of one lime
  4. Rice noodles - or other preferred noodles
Instructions
  1. Line slow-cooker with a'slow-cooker liner'. Add first 6 ingredients to pot, season to taste, stir, adjust heat setting to low & cover with lid. Cook for 6-8* hours.
  2. Remove lid, turn heat setting to high & add milk, yogurt and lime zest. Stir and let sit with lid off until ready to serve.
  3. Prepare noodles according to package instructions.
Notes
  1. *I cooked the curry for 10 hours - but that's because I was away from home for 10 hours. If I had my dithers, it would have only cooked for 8 hours...just my preference,
beta
calories
535
fat
22g
protein
67g
carbs
16g
more
Food for a Year: https://foodforayear.com/