Butternut Squash Curry Recipe
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Curry lovers will adore this butternut squash curry for autumn and winter. It’s aromatic, richly spiced, and perfect over brown rice, quinoa, or with naan.
Butternut squash is delicious this time of year, and adding it to a rich curry is a perfect combination. It’s comfort food that will warm your soul as much as it warms your belly.
Why You’ll Love This Butternut Squash Curry
- The flavors are warm and rich.
- It can be made plant-based or with meat.
- It’s great for meal prep
Serving Suggestions
- The best way to serve this is over quinoa or brown rice.
- A side of naan will go amazingly with this.
- Garnish with cilantro (if you like it) and maybe a dollop of yogurt (dairy-free or regular)
FAQs
Can I Use Frozen Butternut Squash Instead Of Fresh?
Yes, you can. But you’ll need to thaw it and drain it first, or reduce the amount of broth you use to accommodate for the extra liquid.
Is This Recipe Spicy?
It doesn’t have to be spicy at all. But it can also be as spicy as you want it to be. For no spice, omit the red chili pepper. For spice, Add as much as you want to accommodate your tastes.
Can I Make This Curry Ahead Of Time?
Yep! You sure can. You can make it up to two days ahead of time.
Can I Substitute Coconut Milk?
Yes. While coconut milk will taste best, you can also use regular milk or other types of dairy-free milk. Just keep in mind that milk with less fat will create a thinner curry.
Can I Add Other Vegetables To This Curry?
Absolutely! Add any veggies you like and think would taste good.
How Do I Make The Curry Thicker?
If your curry is too thin, simply simmer down the liquid further until it gets to the thickness you prefer.
About The Ingredients
Butternut squash – You can buy a whole squash to cut up, or buy pre-cut squash at the store.
Coconut oil
Red onion
Garlic cloves
Red chili pepper
Fresh ginger
Ground cumin
Ground turmeric
Ground cinnamon
Ground cardamom
Ground cloves
Paprika
Curry powder
Diced tomatoes – No sugar added.
Coconut milk – No sugar added. This is the canned stuff, not the stuff in cartons that has to stay cold.
Vegetable broth – No sugar added.
Salt to taste
Fresh cilantro
How To Make Butternut Squash Curry
Prep all the veggies and indicated. Then put the onions into a pot with the oil and sauté until the onions are translucent. (about 5-7 minutes)
Add the minced garlic, ginger, and red chili. Cook for another 2 minutes until fragrant.
Add all the spices and stir for 1-2 minutes, letting them become fragrant. Once they have a nice aroma, add the squash to the pot, and then the remaining ingredients. Bring to a boil and reduce to a simmer. Let cook for about 20-30 minutes without a lid until the squash is completely softened. Add salt and pepper to taste and adjust any of the spices to your liking.
Garnish the curry with fresh cilantro if you like and serve hot over cooked brown basmati rice, quinoa, or with warm naan bread.
Storage
Store leftovers in an airtight container and keep it in the fridge for up to 3 days if you use chicken stock, or 4-5 days if you use vegetable stock.
Freezing
If packed well, this will freeze well for up to 4 months.
Reheating
Reheat this in a pot or in a microwave.
More Curry Recipes
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Butternut Squash Curry Recipe
Equipment
- 1 Medium to large pot
Ingredients
- 6 cups cubed butternut squash (about half a medium butternut squash cut into ½-inch cubes)
- 1 tbsp. coconut oil
- 1½ cup finely chopped red onion
- 4 large garlic cloves (minced or pressed)
- 1 medium red chili pepper (optional for spicy heat)
- ½ tbsp. fresh minced ginger
- 2 tbsp. curry powder
- 2 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. paprika
- ½ tsp. ground cinnamon
- ½ tsp. ground cardamom
- ¼ tsp. ground cloves
- 15 oz. can diced tomatoes (no sugar added)
- 15 oz. can full-fat coconut milk (no sugar added)
- 2 cups vegetable stock (or chicken stock)
- salt and pepper (to taste)
- fresh, chopped cilantro (optional for garnish)
Instructions
- Prep all the veggies and indicated. Then put the onions into a pot with the oil and sauté until the onions are translucent. (about 5-7 minutes)
- Add the minced garlic, ginger, and red chili. Cook for another 2 minutes until fragrant.
- Add all the spices and stir for 1-2 minutes, letting them become fragrant. Once they have a nice aroma, add the squash to the pot, and then the remaining ingredients. Bring to a boil and reduce to a simmer. Let cook for about 20-30 minutes without a lid until the squash is completely softened. Add salt and pepper to taste and adjust any of the spices to your liking.
- Garnish the curry with fresh cilantro if you like and serve hot over cooked brown basmati rice, quinoa, or with warm naan bread.
Notes
Nutrition
