Butternut Squash Coconut Curry Recipe

Introduction

This Butternut Squash Coconut Curry is a comforting, creamy dish full of warm spices and rich flavors. Perfect for a cozy weeknight dinner, it brings together the natural sweetness of butternut squash with fragrant curry and coconut milk.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Step 1: In a pot, sauté the chopped onion and minced garlic over medium heat until soft and fragrant, about 5 minutes.
2. Step 2: Add the cubed butternut squash, coconut milk, curry powder, grated ginger, salt, and pepper to the pot. Stir well to combine.
3. Step 3: Bring the mixture to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the squash is tender when pierced with a fork.
4. Step 4: Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Tips & Variations

• For a spicier curry, add a diced chili or a pinch of cayenne pepper along with the spices.
• Use fresh ginger instead of powdered for a brighter flavor.
• Add chickpeas or spinach to increase the protein and nutrition.
• Serve over steamed rice or with warm naan bread for a complete meal.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well and saves time. Adjust the cooking time slightly, as frozen squash may cook faster.

Is this curry vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free as long as you use gluten-free curry powder and check labels on any packaged ingredients.

Butternut Squash Coconut Curry Recipe

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★★★★★

4.7 from 91 reviews

A creamy and comforting Butternut Squash Coconut Curry featuring tender cubed butternut squash simmered in rich coconut milk and fragrant curry spices, garnished with fresh cilantro. This easy-to-make dish combines the natural sweetness of squash with aromatic flavors, perfect for a cozy meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Sauté Aromatics: In a pot, heat a small amount of oil over medium heat and sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-5 minutes.
2. Add Ingredients: Add the cubed butternut squash to the pot, then pour in the coconut milk. Stir in the curry powder, grated ginger, salt, and pepper to combine all flavors evenly.
3. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20-25 minutes. Cook until the butternut squash is tender and cooked through.
4. Garnish and Serve: Once cooked, taste and adjust seasoning if needed. Garnish with freshly chopped cilantro before serving hot alongside rice or naan.

Notes

• Peel and cube butternut squash evenly for uniform cooking.
• You can add a splash of lime juice for a bit of acidity if desired.
• Use full-fat coconut milk for a richer curry or light coconut milk for a lighter version.
• Serve with steamed rice or flatbread to complement the curry.
• Adjust curry powder quantity based on your preferred spice level.

Keywords: butternut squash curry, coconut curry, vegan curry, easy curry recipe, one pot curry, Indian-inspired dish