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.
This has a wonderful flavor profile and is super easy to make. I had a HUGE garden butternut (yes, they keep over the winter if you pack them in sawdust and keep them in a cool space – the bulkhead in our case). So instead of the soup, I roasted and pureed some of the squash with veggie broth to make a ‘soup’ to add to the curry. Also added some large pieces of red bell pepper and pineapple chunks at the end. Delicious and a keeper!
Great idea!!
A new favorite. It’s simply delicious! Thank you for an amazing recipe.
So happy to hear that! Thanks for the comment 🙂
checked out this recipe yesterday and my girlfriend and I decided to try it out. Spot on amazing!!! deffs trying it again
I am so happy to hear this! Thanks so much for your comment! 🙂
I get recipes online all the time and I don’t think I have ever left a comment. But this curry is absolutely delicious. I was craving a butternut curry I used to make quite often and was so disappointed when I couldn’t find the recipe. Well this is my new recipe. I doubled the curry paste and added some fennel and I did add a little sugar because my tomatoes were pretty acidic. Next time I make it I will oven roast the squash first until they are caramelized slightly and maybe cut back on the soup as I like more of a curry flavor. My limes were stringy and dried out and I was in a hurry and bought parsley instead of cilantro, but that was the only thig that would have made it better, fresh lime juice and cilantro. Thank you for the recipe this one is a keeper!
I am thrilled to hear this and so flattered you’d take the time to comment! So glad you loved this recipe! Thanks Mia! 🙂
I’m making it again tonight! So perfect for this cold and rainy weather we’ve been having here in AZ. Thank you for posting your recipes.
So happy you’ve enjoyed it! Thanks for the comment Mia 🙂
Excellent curry although somewhat time-consuming to prepare
Thanks Karen! 🙂
In the note section, do you mean to decrease to 2 teaspoons? Or, is the 1.5 T in ingredients incorrect?
Thank you. Can’t wait to try it. Perfect season for all the good ingredients.
Hey Terri, sorry I’m not quite following what you’re asking. The red curry paste says 3 tablespoons in the recipe, but can be decreased to 2 tablespoons if worried about heat.
Saved this already. This is seriously one of the best things I’ve ever made or eaten. The hubby said it can go in the rotation right away.
Yay! So thrilled to hear that! Thanks Lindsay 🙂
This is a great recipe! I am a terrible cook, but I just followed the instructions and the curry turned out fantastic. Thank you Chelsea! I look forward to trying more of your recipes. 🙂
Oh that makes my day to hear!! So happy it was a hit! Thanks Kim 🙂
Hi! Can I substitute Thai Kitchen Lite Coconut Milk instead of the full fat coconut milk?
You can, but it won’t be near as creamy/flavorful. Lower calories though 🙂
We only had low fat so I made it with that and it was still one of the best things we’ve ever eaten.
Just love the look of this curry. Reminds me of spicy and flavorful Indian pumpkin curry eaten with rice, looks so good!
Thanks so much! It’s seriously sooo flavorful and fun! Thanks for your comment! 🙂