Butternut Squash Curry offers a delightful culinary experience, masterfully blending the sweet, earthy notes of tender butternut squash with an aromatic symphony of warm spices, all enveloped in a luxuriously creamy coconut sauce. This dish is not just packed with flavor but also delivers a truly satisfying and wholesome meal that caters to diverse palates and dietary needs.

Author’s Note

The Butternut Squash Curry My Sister Can’t Stop Praising!

There are some recipes that just stick with you, becoming an instant classic in your kitchen. For my vegetarian sister, this Butternut Squash Curry is precisely that recipe – her all-time favorite, a dish she still raves about endlessly. And honestly, even as someone who enjoys meat, I find myself equally obsessed! My love for butternut squash knows no bounds (you absolutely must try this incredible soup if you haven’t already!), and I have a deep appreciation for a well-crafted curry. So, the natural combination of these two elements was destined to be an absolute triumph.

What makes this butternut squash curry so special is its incredible depth of flavor. It tastes like a dish that has been lovingly simmering on the stove for hours, allowing all the spices to meld perfectly, yet it miraculously comes together in under 30 minutes! It’s a testament to how quick and easy healthy, flavorful eating can be. The fresh, vibrant ingredients create a robust profile that is both comforting and invigorating. There’s truly nothing quite like serving up a generous portion of this golden curry over a fluffy bed of rice, perhaps with some warm, pillowy naan bread on the side to scoop up every last drop of that exquisite sauce. It’s a meal that consistently brings joy and warmth to any table, proving that wholesome vegetarian dishes can be utterly irresistible for everyone.

Creamy & Flavorful Butternut Squash Curry: Your New Favorite Vegan Meal

Embark on a culinary journey with this irresistible butternut squash curry, a hearty and wholesome dish that promises to become a staple in your recipe repertoire. This vibrant vegan curry is celebrated for its rich, complex flavors, achieved through a thoughtful blend of aromatic spices and the natural sweetness of butternut squash, all brought together in a luscious coconut milk base. Whether you’re a seasoned chef or a beginner in the kitchen, this one-pot wonder is designed for ease and maximum flavor impact, making it ideal for busy weeknights or comforting weekend meals.

Beyond its incredible taste, this butternut squash curry stands out for its versatility and health benefits. Naturally dairy-free and gluten-free, it caters to various dietary preferences without compromising on indulgence. It’s an excellent source of vitamins and fiber, showcasing how truly delicious plant-based eating can be. Prepare to be amazed by how quickly you can create a restaurant-quality meal right in your own home, filled with the warmth and depth that only a perfectly spiced curry can offer. Get ready to gather your ingredients and transform them into a golden, fragrant masterpiece that will have everyone asking for seconds!

Essential Ingredients for Your Butternut Squash Curry

Crafting the perfect butternut squash curry begins with selecting the right ingredients. Each component plays a vital role in building the layered flavors and creamy texture that makes this dish so memorable. Here’s a detailed look at what you’ll need to create this incredibly flavorful one-pot wonder:

• Fresh Ginger: This root adds a zesty, pungent, and slightly spicy kick that is characteristic of many Asian curries. While fresh ginger offers the most vibrant flavor, pre-minced jarred ginger or ginger paste can be used for convenience without sacrificing too much of the taste.
• Garlic: A foundational aromatic in countless cuisines, garlic provides a pungent, savory depth. Like ginger, fresh garlic is preferred for its robust flavor, but jarred minced garlic or garlic paste are perfectly acceptable time-savers.
• Shallot: Known for its delicate, sweet, and mild onion-like flavor, shallots add a nuanced aromatic base to the curry. If shallots are unavailable, a small yellow onion can be diced and used as a suitable substitute, though it will impart a slightly stronger onion flavor.
• Butternut Squash: The star of our curry! Choose a firm, heavy squash with smooth, unblemished skin for the best flavor and texture. Pre-cut butternut squash chunks are a fantastic option if you’re looking to save prep time, though dicing it yourself allows for more control over size.
• Coconut Oil: Used for sautéing, coconut oil not only provides a high smoke point but also infuses the dish with a subtle, complementary coconut aroma, enhancing the overall richness and tying in beautifully with the coconut milk. Any neutral oil can be used, but coconut oil adds an extra layer of flavor.
• Red Curry Paste: This vibrant paste is the powerhouse of flavor and spice. It typically contains red chilies, lemongrass, galangal, and other aromatics. Adjust the amount to your personal spice preference – use less for a milder curry or more for a bolder, spicier kick. Ensure your chosen brand is vegan if adhering to a strict plant-based diet.
• Yellow Curry Powder: A blend of spices such as turmeric, coriander, cumin, and fenugreek, yellow curry powder contributes a warm, earthy flavor and a beautiful golden hue to the curry. It adds complexity and depth without overwhelming the other ingredients.
• Ground Coriander: Distinct from fresh cilantro, ground coriander seeds offer a bright, citrusy, and slightly sweet flavor profile. It’s crucial for adding a fresh, aromatic lift that balances the richness of the curry.
• Vegetable Broth: Provides the necessary liquid to cook the butternut squash until tender and helps to create a cohesive sauce while infusing additional savory notes. Opt for a low-sodium variety to control the overall saltiness of your dish.
• Full-Fat Coconut Milk: The key to achieving that wonderfully creamy and rich texture. Use good quality, shelf-stable canned full-fat coconut milk (not the light variety) for the best results. The fat content is essential for a velvety smooth sauce.
• Fire-Roasted Diced Tomatoes: These tomatoes add a subtle smoky depth and a hint of acidity that brightens the curry’s flavor. Regular diced tomatoes can be used if fire-roasted are not available, but the smoky nuance is a welcome addition.
• Baby Spinach: A fantastic way to incorporate greens into your meal. Baby spinach wilts quickly into the warm curry, adding a touch of freshness and a boost of nutrients without altering the core flavor. Kale, finely chopped, can be used as a more robust green alternative.
• Salt: Essential for seasoning and bringing out the best flavors of all the ingredients. Always taste and adjust as you go.
• Sugar (Optional): A small amount of sugar can help balance the flavors, especially if your tomatoes are particularly acidic or if you prefer a slightly sweeter curry. It’s an optional addition based on your taste.

To truly elevate your Butternut Squash Curry, consider adding delightful garnishes and toppings. Crunchy elements like crushed cashews, peanuts, or pistachios provide a wonderful textural contrast. A sprinkle of fresh chopped cilantro or basil adds herbaceous freshness, while a squeeze of lime juice brightens the entire dish. For those who enjoy an extra kick, a dash of red pepper flakes can provide a pleasant warmth. These finishing touches transform a delicious meal into an extraordinary culinary experience.

How To Make Butternut Squash Curry: A Step-by-Step Guide

Creating this flavorful Butternut Squash Curry is surprisingly straightforward, especially since it all comes together in one pot. Follow these simple steps to bring this creamy, aromatic dish to life in your kitchen. Efficiency and technique are key to developing the deep flavors quickly, ensuring a satisfying meal every time.

1. Prepare Your Ingredients: Begin by mincing the fresh ginger and garlic. Finely dice the shallot. For the butternut squash, carefully peel it, remove the seeds, and then cut it into uniform 1/2-inch pieces. Aim for approximately 4-1/2 cups of diced squash. Uniform pieces ensure even cooking, so they all become tender at the same time.
2. Cook the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the coconut oil over medium-high heat until shimmering. Add the diced shallot and sauté, stirring occasionally, until it turns golden brown and becomes fragrant, which should take about 2-3 minutes. This step is crucial for building the flavor base. Then, add the diced butternut squash, minced garlic, and minced ginger to the pot. Stir well to ensure all the vegetables are coated in the coconut oil and aromatics, allowing them to gently soften for a few minutes.
3. Infuse with Spices: Reduce the heat slightly to medium. Stir in the red curry paste, yellow curry powder, ground coriander, and salt. Continue to cook, stirring constantly, for another 3-5 minutes. During this phase, the spices will “bloom” in the hot oil, releasing their full aromatic potential and coating the squash beautifully. The kitchen should fill with a wonderful fragrance.
4. Simmer to Perfection: Pour in the full-fat coconut milk, vegetable broth, and fire-roasted diced tomatoes (undrained). Stir everything together thoroughly to combine all the flavors. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. Allow the curry to simmer for 18-25 minutes, or until the butternut squash pieces are fork-tender. The exact cooking time will depend on the size of your squash pieces.
5. Finish and Serve: Once the squash is tender, remove the lid from the pot. Increase the heat slightly and continue to simmer for an additional few minutes, stirring occasionally, to allow the sauce to thicken to your desired consistency. Taste the curry and adjust the seasoning as needed, adding the optional sugar if you prefer a touch more sweetness or to balance any acidity. Remove the pot from the heat and let it cool for about 2 minutes. Finally, gently stir in the baby spinach, allowing it to wilt into the warm, creamy curry. Serve this vibrant butternut squash curry hot over a bed of fluffy basmati rice, drizzled with a squeeze of fresh lime juice, and garnished generously with your favorite chopped nuts and fresh cilantro.

Expert Cooking Tips for the Perfect Butternut Squash Curry

Achieving a truly outstanding butternut squash curry involves more than just following the steps; it’s about understanding the nuances of the ingredients and cooking process. These expert tips will help you elevate your curry to a new level of deliciousness, ensuring a perfect result every time.

• Select High-Quality Ingredients: The foundation of any great dish lies in its ingredients. Choose a ripe, firm butternut squash for optimal sweetness and texture. Opt for full-fat canned coconut milk; its richness is crucial for the creamy, luxurious consistency of the curry. Similarly, good quality fire-roasted tomatoes will impart a deeper, more complex flavor than standard diced tomatoes.
• Taste and Adjust Spices Throughout: This is arguably the most important tip. Don’t be afraid to taste your curry at various stages, especially after adding the spices and during the simmering process. Spices can vary in potency, and personal preferences differ. Adjust the red curry paste for heat, adding more if you like it spicier, or tempering it with a bit of extra coconut milk or sugar if it’s too fiery. Ensure the salt level is just right to make all the flavors “sing.” A touch of sugar can also help balance acidity from the tomatoes or create a more harmonious profile.
• Simmer Slowly for Deeper Flavor: While this curry is quick, a gentle, slow simmer is essential. Cooking on low heat allows the butternut squash to become wonderfully tender without turning mushy, and more importantly, it gives all the complex flavors from the ginger, garlic, shallots, and various curry spices ample time to meld and deepen. Rushing this step can result in a curry that lacks the rich, harmonious taste you’re aiming for.
• Don’t Overcrowd the Pot: If you’re doubling the recipe or making a large batch, ensure you use a pot that is big enough. Overcrowding can lead to uneven cooking and steaming instead of simmering, which can impact the texture of the vegetables and the reduction of the sauce.
• Pre-Cut Squash Saves Time: If you’re short on time, don’t hesitate to purchase pre-cut butternut squash from the grocery store. This significantly reduces prep time, making this delicious curry even more accessible on a busy weeknight.
• Wilt Spinach Gently: Add the baby spinach right at the end, off the heat, and stir it in gently. Spinach wilts very quickly, and overcooking it can result in a slimy texture and loss of nutrients. The residual heat of the curry is enough to perfectly wilt it.
• Garnish for Freshness and Texture: Don’t skip the garnishes! Fresh cilantro, a squeeze of lime juice, and a sprinkle of crushed nuts (cashews, peanuts, or pistachios) add crucial layers of freshness, acidity, and satisfying crunch that elevate the entire dish.

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5 out of 5 from 12 votes

Butternut Squash Curry

By
Chelsea Lords

Enjoy a creamy, coconut-infused Butternut Squash Curry that’s ideal for a healthy weeknight dinner or meal prep. This easy-to-make curry is naturally vegan and dairy-free, bursting with vibrant flavors and comforting warmth.

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Servings:
6 servings

Video: How to Make Butternut Squash Curry

Watch this quick video to see how easily this butternut squash curry comes together!

Equipment

• Large pot or Dutch oven

Ingredients

• 2 tablespoons finely minced ginger
• 1 large shallot diced
• 1 tablespoon minced garlic
• 1 medium butternut squash peeled and diced into 1/2-inch pieces (approximately 4-1/2 cups)
• 2 tablespoons coconut oil
• 3 tablespoons red curry paste (see Note 1 for vegan options and spice level)
• 1-1/2 teaspoons yellow curry powder
• 1/4 teaspoon ground coriander
• 1 teaspoon salt
• 3/4 cup vegetable broth
• 1 (15-ounce) can full-fat coconut milk
• 1 (14.5-ounce) can fire-roasted diced tomatoes (undrained)
• 2 teaspoons sugar optional, for balancing flavors
• 3 cups baby spinach
• Cooked rice optional, for serving
• Toppings as desired (see Note 2)

Instructions

1. Prepare Ingredients: Begin by mincing the fresh ginger (approximately 2 tablespoons) and garlic (1 tablespoon). Dice the large shallot. Carefully peel the butternut squash, remove the seeds, and then cut it into uniform 1/2-inch pieces. You should aim for about 4-1/2 cups of diced squash.

2. Sauté Aromatics and Squash: Heat the 2 tablespoons of coconut oil in a large pot or Dutch oven over medium-high heat. Add the diced shallot and sauté, stirring frequently, until it softens and turns golden, about 2-3 minutes. Next, add the diced butternut squash, minced garlic, and minced ginger to the pot. Stir to coat the squash with the oil and aromatics, allowing them to cook for another 3-5 minutes.

3. Bloom the Spices: Reduce the heat to medium. Stir in the 3 tablespoons of red curry paste, 1-1/2 teaspoons of yellow curry powder, 1/4 teaspoon of ground coriander, and 1 teaspoon of salt. Cook, stirring continuously, for about 3-5 minutes, allowing the spices to become fragrant and fully coat the squash. This step deeply infuses the curry with flavor.

4. Simmer the Curry: Pour in the 1 (15-ounce) can of full-fat coconut milk, 3/4 cup of vegetable broth, and 1 (14.5-ounce) can of fire-roasted diced tomatoes (including their liquid). Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. Continue to simmer for 18-25 minutes, or until the butternut squash is tender enough to be easily pierced with a fork.

5. Thicken and Finish: Remove the lid and continue to simmer the curry for a few more minutes, uncovered, to allow the sauce to thicken slightly to your desired consistency. Taste the curry and adjust the seasoning. If desired, add 2 teaspoons of sugar to balance the flavors, especially if the tomatoes are acidic. Remove the pot from the heat and let it cool for 2 minutes. Finally, add the 3 cups of baby spinach to the pot and gently stir it in, allowing the residual heat to wilt it.

6. Serve: Ladle generous portions of the hot butternut squash curry over a bed of cooked rice. Garnish with a squeeze of fresh lime juice, a sprinkle of chopped nuts (like cashews or peanuts), and fresh cilantro for an added burst of flavor and texture. Serve immediately and enjoy!

Recipe Notes

Note 1 (Curry Paste): Always check the ingredients list if you need to ensure your red curry paste is vegan, as some brands may contain shrimp paste. Thai Kitchen® is a widely available and generally vegan-friendly option. You can easily adjust the spice level to your preference by using less curry paste for a milder flavor or adding a bit more if you prefer a spicier kick.

Note 2 (Toppings): Enhance your curry with these fantastic topping ideas: crunchy crushed cashews, peanuts, or pistachios for texture; fresh chopped cilantro or basil for herbaceous freshness; and bright lime wedges for a zesty finish. A sprinkle of red pepper flakes can also add a pleasant warmth.

Nutrition Note: The nutritional information provided is an approximation and does not include any optional servings like rice or additional toppings. It’s intended as a general guide.

Storage: This curry can be stored in an airtight container in the refrigerator for 3–5 days. It also freezes beautifully for up to 3 months. When reheating, warm gently on the stove or in the microwave, adding a splash of vegetable broth or water if the sauce has become too thick.

Nutrition

Serving: 1serving |
Calories: 276kcal |
Carbohydrates: 23.5g |
Protein: 2.9g |
Fat: 20.2g |
Sodium: 806.4mg |
Fiber: 4.7g |
Sugar: 6.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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What To Serve With Butternut Squash Curry: Perfect Pairings

This creamy butternut squash curry is a complete meal in itself, but its rich flavors and comforting texture truly shine when paired with the right accompaniments. These serving suggestions are designed to complement the curry’s warmth and spices, offering a balanced and delightful dining experience.

• Fluffy Basmati Rice: The quintessential partner for any curry, basmati rice is light, aromatic, and perfectly absorbent. Its slender grains and subtle fragrance create an ideal canvas for soaking up every drop of the rich, coconut-infused curry sauce, ensuring you get a burst of flavor in every bite.
• Warm Naan Bread: Soft, chewy, and slightly leavened, naan bread is fantastic for scooping up the luscious curry. For an extra touch of deliciousness, lightly toast or char your naan on the stovetop. To char, simply spray both sides with cooking spray, place it directly over an open flame on your stovetop for about 10-15 seconds, then use tongs to flip and cook for another 10-15 seconds until it develops beautiful charred spots and becomes wonderfully warm and pliable.
• Nutrient-Rich Quinoa: If you’re looking for an alternative to rice that adds extra protein and a slightly different texture, quinoa makes a fantastic base. Its nutty flavor and fluffy texture pair wonderfully with the hearty curry, turning it into an even more substantial and nutritious meal.
• Creamy Cucumber Salad: To provide a refreshing contrast to the warm, spicy notes of the curry, a creamy cucumber salad is an excellent choice. The cool, crisp cucumbers and a tangy, yogurt-based dressing offer a palate cleanser that balances the richness of the curry beautifully.
• Roasted Vegetables: Enhance your meal with additional hearty side vegetables. Options like tender roasted cauliflower florets or perfectly crisp roasted green beans can add more texture, flavor, and nutritional value, making for a truly wholesome and satisfying spread.
• Fresh Lime Wedges: A squeeze of fresh lime juice just before serving brightens the entire dish, cutting through the richness of the coconut milk and enhancing the aromatic spices. Don’t underestimate the power of a fresh citrus finish!
• Chopped Cilantro or Parsley: A garnish of fresh herbs not only adds a pop of color but also a burst of fresh flavor. Cilantro is traditional for curries, but if you’re not a fan, fresh parsley can also provide a pleasant herbaceous note.

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