Butternut Squash Curry combines tender squash and warm spices in a creamy coconut sauce for a dish thatโs full of flavor and totally satisfying.
authorโs note
The Curry My Sister Canโt Stop Talking About!
To this day, my vegetarian sister will tell you that THIS is her all-time favorite recipe! Sheโs totally obsessed, and as a meat lover myself, I have to say, Iโm 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 itโs been simmering all day, yet itโs ready in just 30 minutes! Itโs fresh, flavorful, and nothing beats serving up a big plate of this over rice with some warm naan on the side!
Ingredients
Hereโs what youโll need to make this one pot Butternut Squash Curry:
- Ginger and Garlic: Fresh, jarred, or pasteโuse 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 spiceโuse 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.
Featured Comment
โI get recipes online all the time and I donโt 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 couldnโt find the recipe. Well this is my new recipe.โ
โ 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 itโs too thick.
More Plant-Based Meals:
Butternut Squash Curry
Video
Equipment
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 yellow 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
Instructionsย
- Mince ginger and garlic, dice shallot, and cut butternut squash into 1/2-inch pieces to get 4-1/2 cups.
- Heat coconut oil in a large pot over medium-high heat. Sautรฉ shallot until golden, about 2โ3 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 3โ5 minutes.
- Pour in coconut milk, broth, and tomatoes. Stir, then bring to a simmer. Lower heat, cover, and cook until squash is tender, about 18โ25 minutes. When the squash can easily be pierced by a fork, itโs 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
This is sooooo yummy! I was gifted some butternut squashes and I was looking for some new recipes. This is probably my most favorite butternut squash recipe ever. I loved it so much I made it again the week after. I use the Mae Ploy red curry paste, which is pretty spicy, and 2 tablespoons was enough. It was the perfect heat for my family.
Iโm so happy to hear this! This butternut squash curry is a favorite at my house as well. Thanks so much for sharing!
Absolutely delicious! I loved how itโs not too spicy but had a bit of a kick.
So thrilled this butternut squash curry was a hit! Thanks Grace!
I think I will never taste the butternut squash carry because itโs 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 ๐
I am SO thrilled to hear this! Thanks! ๐