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A closeup of a bowl full of Butternut Squash Curry with a wood spoon resting on the side of the bowl.
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Butternut Squash Curry Recipe

A delicious curry perfect for autumn and winter.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 409kcal

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)
    Chopped red onions in a pot with oil.
  • Add the minced garlic, ginger, and red chili. Cook for another 2 minutes until fragrant.
    Onions, binger and red chilis sautéing in a pot.
  • 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.
    Liquids added to a pot of sautéd vegetables.
  • Garnish the curry with fresh cilantro if you like and serve hot over cooked brown basmati rice, quinoa, or with warm naan bread.
    Side view of a bowl full of Butternut Squash Curry. A wood spoon rests on the right side of the bowl.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 409kcal | Carbohydrates: 44g | Protein: 7g | Fat: 27g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 652mg | Potassium: 1406mg | Fiber: 8g | Sugar: 12g | Vitamin A: 23096IU | Vitamin C: 77mg | Calcium: 204mg | Iron: 8mg