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Butternut squash broccoli curry with tahini
Nutritious curry with squash, broccoli, and tahini

Tahini Coconut Curry with Butternut Squash and Broccoli

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Balance of textures: sweet creamy squash, crunchy broccoli, rich sesame tahini sauce. Tahini and coconut milk pair for extra creaminess without dairy.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Baking sheet
  • Deep skillet

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Roast squash at 400°F (200°C) for 20 mins.

Tip: Caramelization deepens flavor.
2 ✓

Blanch broccoli (boil 2 mins, ice bath).

Tip: Keeps it bright green and crisp.
3 ✓

Sauté garlic and curry. Add coconut milk and tahini. Simmer to thicken.

Tip: Tahini emulsifies the sauce.
4 ✓

Add veggies. Heat through. Finish with lime.

Tip: Lime cuts the heaviness.

Recipe FAQ

Sauce separated?
Tahini and coconut are oily. Don't boil hard, just simmer to keep emulsion stable.

Ingredients

  • 14 oz Butternut Squash (cubed)
  • 10 oz Broccoli Florets
  • 1 can Coconut Milk
  • 2 tbsp Tahini Paste
  • 2 tsp Curry Powder
  • 2 cloves Garlic
  • 1 tbsp Lime Juice
  • 2 tbsp Olive Oil
  • 1 tbsp Toasted Sesame Seeds