Butternut Squash + Forbidden Rice Curry Recipe

1. Prepare squash and rice

Peel the butternut squash, remove seeds, and cut into 1/2-inch cubes (about 1.5 lbs). Rinse the forbidden (black) rice under cold water until the water runs clearer; drain.

2. Toast rice (optional)

In a medium saucepan, toast the rinsed black rice over medium heat with 1 tsp oil for 1–2 minutes, stirring, to deepen flavor. Add 2 cups vegetable broth, bring to a simmer, reduce heat to low, cover, and cook 25–30 minutes until tender. (Alternatively cook rice separately according to package instructions using 2:1 liquid ratio.)

3. Start the curry

Heat 2 tbs neutral oil in a large wide skillet or Dutch oven over medium heat. Add diced onion and cook until translucent, about 4–5 minutes.

4. Add aromatics and spices

Add minced garlic, grated ginger, and sliced Fresno chiles to the pot and cook 1 minute until fragrant. Stir in curry powder, turmeric, and cumin and cook 30–45 seconds to bloom the spices. Add tomato paste and cook another 30 seconds, stirring to combine.

5. Simmer squash in coconut

Add the cubed butternut squash, remaining 1 cup vegetable broth, and the can (14 oz) of coconut milk. Stir, bring to a gentle simmer, cover partially, and cook until squash is tender about 12–15 minutes. Stir occasionally to prevent sticking.

6. Adjust seasoning

Once the squash is tender, stir in lime juice, brown sugar or maple syrup, salt, and black pepper. Taste and adjust seasoning—add more salt or a squeeze of lime if needed. If the curry is too thick, add up to 1/2 cup water or broth to reach desired consistency.

7. These steps are integrated in the Curry Base: heat oil before sautéing onions and toast spices briefly with aromatics to release flavors.

8. Finish with cashews and coconut

Stir in 1/4 cup of the chopped cashews and 2 tbs coconut cream (if using) into the curry for added creaminess. Warm through 1–2 minutes.

9. Serve

Spoon cooked forbidden rice into bowls, ladle the butternut squash curry over the rice. Sprinkle remaining chopped cashews and chopped cilantro over each bowl. Top with additional thin Fresno slices if you like extra heat and serve with lime wedges on the side.