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.
author’s note
The Curry My Sister Can’t Stop Talking About!
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 satisfying 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
| Ingredient | Tips & straightforward Swaps |
|---|---|
| Butternut Squash | Cut it into even 1/2-inch pieces so it cooks evenly. Pre-cut squash is a great shortcut. |
| Ginger & Garlic | Fresh gives the best flavor, but jarred or paste work in a pinch. |
| Red Curry Paste | Adds tons of flavor and a little heat. Use less for a milder curry or more if you like your butternut squash curry spicier. |
| Full-Fat Coconut Milk | Good shelf-stable canned milk makes it rich and creamy! |
| Fire-Roasted Tomatoes | Add extra depth and a subtle smoky flavor. Regular diced tomatoes work too. |
| Baby Spinach | Stir it in at the very end so it just wilts. Kale also works, but will need a little longer to soften. |
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: mix in curry paste, curry powder, and coriander; cook until it smells good.
- Simmer Curry: Pour in broth, milk, and tomatoes. Cover and cook until squash is soft.
- Finish and Serve: mix 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: check the seasoning and adjust seasonings at the end until flavors sing!
- Simmer Slowly: Cook on a low burner to blend flavors and soften the squash.
Featured Comment
“I get recipes online all the time and I don’t think I have ever left a comment. But this curry is absolutely satisfying. 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.”
– Mia
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:
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One Skillet Sweet Potato Burrito Bowls
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Healthy Tacos
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Vegetarian Shepherd’s PieWhat To Serve With Butternut Squash Curry
- Basmati Rice: reliable 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.
