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Crispy rice curry butternut

Featured in Meatless meals that satisfy.

Turn basmati rice into crispy perfection, paired with caramelized butternut, toasted nuts, and a zesty lime kick.
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alicia in the kitchen
Updated on Mon, 17 Mar 2025 15:01:49 GMT
A colorful rice bowl topped with butternut chunks, peanuts, cilantro, sesame seeds, and lime on the side. Pin it
A colorful rice bowl topped with butternut chunks, peanuts, cilantro, sesame seeds, and lime on the side. | tasteofsavor.com

I love throwing together kitchen surprises and this crispy squash rice came from wanting to spice up regular rice dishes. I randomly tried making rice crunchy with curry powder one day, and now it's become my go-to dish that always wows dinner guests with its unexpected textures and flavors.

Delightful Texture Combination

What gets me hooked on this dish is how the crunchy rice plays against the soft butternut and toasted coconut flakes. The red curry brings warmth while fresh cilantro and lime wake everything up. It's truly a party for your taste buds.

Flavorful Ingredients List

  • Basmati rice: 240g of fragrant grains
  • Red curry paste: 2 spoons for heat
  • Maple syrup: A spoon of sweetness
  • Soy sauce: For that savory kick
  • Golden oil: 3 generous spoons
  • Butternut squash: Half cut into small cubes
  • Red onion: Half thinly sliced
  • Mixed seeds: 20g pumpkin and sunflower blend
  • Lime: Zest and juice for brightness
  • Coconut flakes: 20g oven-toasted
  • Peanuts: 30g nicely roasted
  • Fresh cilantro: 4 leafy sprigs

Simple Cooking Steps

Transforming the rice
I heat my oven to 200°C then mix hot rice with curry paste maple syrup oil spread it out and let it get crispy for 45 minutes.
Roasting the butternut
I toss butternut cubes onion and seeds with soy sauce syrup and oil then pop them in the oven for 30 minutes.
Toasting the toppings
I keep a close eye on my coconut flakes and peanuts as they toast in the oven.
Putting it all together
In a big bowl I combine everything with lime and cilantro letting all the flavors mingle together for a real treat.
Colorful rice bowl topped with squash chunks, nuts, seeds and cilantro, with a lime wedge on the side. Pin it
Colorful rice bowl topped with squash chunks, nuts, seeds and cilantro, with a lime wedge on the side. | tasteofsavor.com

Insider Tips

On days when I want extra kick I add some chopped fresh red chili. This dish tastes amazing warm but I also love it at room temp making it perfect for picnics or casual get-togethers with friends.

Frequently Asked Questions

→ How do you get rice crispy?
Spread the rice in a thin layer, toss it halfway through baking, and make sure it's warm before cooking. Follow the timing closely.
→ Can I make this ahead?
Roast the rice and butternut beforehand, but only combine everything right before serving to keep it crunchy. Reheat items separately.
→ What if I don't have red curry paste?
Swap it with curry powder mixed with chili paste or use yellow or green curry paste instead.
→ How do I store leftovers?
Keep the parts separate in the fridge. The rice might lose its crispness but can be reheated in the oven to restore texture.
→ Can maple syrup be replaced?
Use honey or agave syrup instead. It just needs something sweet to boost caramelization.

Crispy rice butternut curry

Crispy rice pairs with oven-roasted butternut and a punchy red curry spice. A surprising combo of flavors and textures.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Asian-fusion

Yield: 4 Servings (1 dish)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 240g basmati rice.
02 2 teaspoons red curry paste.
03 1 tablespoon maple syrup.
04 1 tablespoon soy sauce.
05 3 tablespoons cooking oil.
06 Half a butternut squash.
07 Half a red onion.
08 20g pumpkin and sunflower seeds.
09 1 lime.
10 4 sprigs of cilantro.
11 20g shredded coconut.
12 30g peanuts.

Instructions

Step 01

Add red curry paste, maple syrup, and oil to warm rice, then spread it onto a tray. Bake at 200°C for 40-45 minutes.

Step 02

Dice the squash and onion. Toss them in soy sauce, syrup, oil, and seeds, then roast for 30 minutes.

Step 03

Put coconut and peanuts in the oven for 7-10 minutes to toast them until golden.

Step 04

Mix lime zest and juice with oil. Toss in the roasted squash, fresh cilantro, toasted nuts, and crispy rice.

Notes

  1. Stir the rice halfway through baking so it crisps evenly.
  2. Keep an eye on the nuts while toasting so they don't burn.

Tools You'll Need

  • Oven.
  • Baking trays.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts.
  • Tree nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 22 g
  • Total Carbohydrate: 55 g
  • Protein: 8 g