Butternut Squash Curry combines tender squash and warm spices in a creamy coconut sauce for a dish that’s full of flavor and totally satisfying.
Butternut Squash Curry
To this day, my vegetarian sister will tell you that THIS is her all-time favorite recipe! She’s totally obsessed—and as a meat lover myself, I have to say, I’m pretty obsessed with it too. I absolutely love butternut squash (this soup is next-level!) and a good curry, so combining the two is bound to be a hit!
This curry is rich and delicious with a depth of flavor that tastes like it’s been simmering all day, yet it’s ready in just 30 minutes! It’s fresh, flavorful, and nothing beats serving up a big plate of this over rice with some warm naan on the side!
Ingredients
Here’s what you’ll need to make this one pot Butternut Squash Curry:
- Ginger and Garlic: Fresh, jarred, or paste—use what you have or prefer!
- Shallot: Adds a bit of sweetness. Yellow onion works as a swap.
- Butternut Squash: Pick a heavy one, or grab pre-cut to save time.
- Coconut Oil: Adds richness and pairs well with coconut milk.
- Red Curry Paste: Adjust for spice—use more or less to taste.
- Yellow Curry Powder: Adds warmth and color.
- Ground Coriander: Adds a bright, fresh kick.
- Vegetable Broth: Adds flavor and provides enough liquid to cook the squash.
- Coconut Milk: Good shelf-stable canned milk makes it rich and creamy!
- Fire-Roasted Diced Tomatoes: Adds smoky flavor; regular tomatoes work fine.
- Baby Spinach: Wilts quickly and adds greens; kale is a good swap.
Add crunch to your Butternut Squash Curry with crushed cashews, peanuts, or pistachios. Finish with chopped cilantro or basil, lime wedges, and a sprinkle of red pepper flakes.
How To Make Butternut Squash Curry
- Prep Ingredients: Peel and chop ginger, shallot, garlic, and squash.
- Cook Aromatics: Heat coconut oil, add shallot, then squash, garlic, and ginger.
- Add Spices: Stir in curry paste, curry powder, and coriander; cook until it smells good.
- Simmer Curry: Pour in broth, coconut milk, and tomatoes. Cover and cook until squash is soft.
- Finish and Serve: Stir in spinach to wilt. Serve over rice with toppings.
Cooking Tips
- Good Ingredients: Pick ripe squash, full-fat coconut milk, and good fire-roasted tomatoes.
- Adjust Spices: Taste and adjust seasonings at the end until flavors sing!
- Simmer Slowly: Cook on low heat to blend flavors and soften the squash.
What To Serve With Butternut Squash Curry
- Basmati Rice: Perfect for soaking up the curry sauce.
- Naan: like to toast or char it on the stovetop. To char, spray both sides with cooking spray, place over an open flame on the stovetop for 10-15 seconds, then use tongs to flip and cook for another 10-15 seconds.
- Quinoa: Adds extra protein and makes a great base!
- Creamy Cucumber Salad: A refreshing, cool contrast to the warm spices.
- Roasted Vegetables: Roasted cauliflower or green beans make a hearty side.
Storage
- Refrigerate: Store in an airtight container for 3-5 days.
- Freeze: Keeps well in the freezer for up to 3 months.
- Reheat: Warm on the stove or microwave, adding a splash of broth if it’s too thick.
More Plant-Based Meals
- Sweet Potato Burrito Bowls with black beans and avocado
- Chickpea Salad with cucumber and tomato
- Roasted Butternut Squash Couscous Bowls with a delicious sauce
- Pesto Vegetable Bowls with roasted vegetables
- Healthy Tacos with roasted corn
Butternut Squash Curry
Enjoy a creamy, coconut-infused Butternut Squash Curry that’s ideal for a healthy weeknight dinner or meal prep. This easy-to-make curry is naturally vegan and dairy-free.
Equipment
- Large pot
Ingredients
- 2 tablespoons finely minced ginger
- 1 large shallot diced
- 1 tablespoon minced garlic
- 1 butternut squash diced
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste see note 1
- 1-1/2 teaspoons curry powder
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 3/4 cup vegetable broth
- 1 (15-ounce) can coconut milk
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 2 teaspoons sugar optional
- 3 cups baby spinach
- Cooked rice optional, for serving
- Toppings as desired see note 2
Instructions
- Mince ginger and garlic, dice shallot, and cut butternut squash into ½-inch pieces to get 4-1/2 cups.
- Heat coconut oil in a large pot over medium-high heat. Sauté shallot until golden, about 2-3 minutes. Add squash, garlic, and ginger, stirring to coat.
- Stir in curry paste, curry powder, coriander, and salt until squash is coated. Cook until fragrant, about 3-5 minutes.
- Pour in coconut milk, broth, and tomatoes. Stir, then bring to a simmer. Lower heat, cover, and cook until squash is tender, about 18-25 minutes. When the squash can easily be pierced by a fork, it's ready.
- Remove the lid and continue to simmer for a few minutes to thicken the sauce. Taste and add sugar if needed. Remove pot from heat and let cool for 2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
- Spoon curry over rice, add lime juice, and sprinkle with chopped nuts and cilantro.
Video
Recipe Notes
Note 1: Check if your curry paste is vegan if needed. Thai Kitchen® is a vegan option. Adjust spice level by using less curry paste.
Note 2: Great toppings include crushed cashews, peanuts, pistachios, chopped cilantro, and lime wedges.
Nutrition: The nutritional information does not include rice or optional toppings.
Storage: Keep in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Reheat on the stove or microwave, adding broth if too thick.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 23.5g | Protein: 2.9g | Fat: 20.2g | Sodium: 806.4mg | Fiber: 4.7g | Sugar: 6.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
I think I will never taste the butternut squash carry because it’s not available in sub-continent (Indian) region.
So sorry Laura! You could try another squash that is available to you!
Delicious! The amount of heat was perfect. I will definitely add into my supper rotation. Trying to add more vegetarian meals and this will do nicely. Thanks 😋
I am SO thrilled to hear this! Thanks! 🙂