Butternut Squash Coconut Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
