Why You’ll Love This Recipe

This Butternut Squash Curry is an easy-to-make, nutrient-packed dish that’s both filling and satisfying. The creamy coconut milk brings a rich texture that pairs perfectly with the slightly sweet and tender butternut squash. With the addition of spices like curry powder, ginger, and turmeric, the flavors in this curry are complex and warming, while remaining light and wholesome. Whether you’re vegan or just looking to enjoy a meat-free meal, this curry is perfect for any occasion. It’s also incredibly customizable—add your favorite vegetables or adjust the spice level to suit your taste.

Ingredients

1 tablespoon olive oil or coconut oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional for heat)
1 medium butternut squash, peeled and cubed
1 can (14 oz) coconut milk (full-fat or light)
1 cup vegetable broth
1 can (14 oz) diced tomatoes
1 cup spinach or kale (optional)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil or coconut oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the spices: Stir in the curry powder, cumin, turmeric, cinnamon, and cayenne pepper (if using). Cook for another minute to let the spices bloom and release their aroma.
Add the butternut squash: Add the cubed butternut squash to the pot, stirring to coat it with the spices.
Add liquids: Pour in the coconut milk, vegetable broth, and diced tomatoes. Stir everything together and bring the mixture to a simmer.
Simmer the curry: Cover the pot, reduce the heat to low, and let the curry simmer for 25-30 minutes, or until the butternut squash is tender.
Finish the curry: Stir in the spinach or kale (if using) and cook for another 3-5 minutes, until wilted. Taste the curry and adjust seasoning with salt and pepper if needed.
Serve: Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45 minutes

Variations

Add other vegetables: Feel free to add other vegetables like bell peppers, sweet potatoes, or cauliflower for extra texture and nutrition.
Make it spicier: Add more cayenne pepper, fresh chili, or chili flakes to increase the heat.
Protein boost: Add chickpeas, lentils, or tofu for a protein-packed variation of the curry.
Make it creamy: For extra creaminess, stir in some cashew cream or additional coconut milk.
Add nuts: Garnish with roasted cashews, almonds, or peanuts for a crunchy topping.
Serve with rice or bread: This curry pairs wonderfully with basmati rice, quinoa, or naan bread.

Storage/reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This curry also freezes well for up to 3 months.
Reheating: Reheat the curry on the stove over low heat, adding a splash of vegetable broth or coconut milk to thin it out if necessary. You can also microwave it in a covered dish.

FAQs

Can I use another type of squash instead of butternut squash?

Yes, you can use other types of squash like acorn squash or kabocha squash. Just be sure to adjust the cooking time, as different squashes may have different textures.

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day once the flavors have had time to meld together. Make it ahead of time and store it in the refrigerator for up to 3-4 days.

Can I make this curry spicier?

Yes! If you prefer a spicier curry, add more cayenne pepper, chopped fresh chili, or chili flakes. You can also increase the amount of ginger for an extra kick.

Is this curry gluten-free?

Yes, this curry is naturally gluten-free as long as you use gluten-free vegetable broth and check that your curry powder does not contain any gluten-based additives.

Can I make this curry in a slow cooker?

Yes, you can make this curry in a slow cooker. Simply sauté the onion, garlic, and ginger in a pan, then add everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the squash is tender.

Can I use light coconut milk?

Yes, you can use light coconut milk for a lower-fat version of the curry, though the texture may be a bit thinner and less rich than using full-fat coconut milk.

Can I add protein to this curry?

Yes, you can add chickpeas, lentils, or even tofu for a protein boost. For a non-vegan option, you can add chicken or shrimp.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes. You will need about 2-3 medium tomatoes, chopped. Be sure to cook them down a bit to release their juices.

Can I serve this curry with rice?

Yes, this curry pairs perfectly with basmati rice, jasmine rice, or quinoa. You can also serve it with naan bread to soak up the flavorful sauce.

How do I store leftovers?

Store the curry in an airtight container in the refrigerator for up to 3-4 days. To freeze, allow it to cool completely before transferring to a freezer-safe container for up to 3 months.

Conclusion

Butternut Squash Curry is a flavorful, comforting dish that’s both easy to make and satisfying. The combination of sweet butternut squash, creamy coconut milk, and aromatic spices makes this curry a delicious and hearty meal. It’s perfect for a cozy night in, a family dinner, or meal prepping for the week. With its rich flavors and vibrant colors, this curry is sure to become a new favorite in your recipe rotation.

Butternut Squash Curry

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A flavorful and comforting vegan butternut squash curry made with creamy coconut milk and aromatic spices like curry powder, cumin, and turmeric. This dish is perfect for cozy nights and can be enjoyed year-round.

Author: Laura
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Curry
Method: Stovetop
Cuisine: Indian-inspired
Diet: Vegan

Instructions

Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil or coconut oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Add the spices: Stir in the curry powder, cumin, turmeric, cinnamon, and cayenne pepper (if using). Cook for another minute to let the spices bloom and release their aroma.
Add the butternut squash: Add the cubed butternut squash to the pot, stirring to coat it with the spices.
Add liquids: Pour in the coconut milk, vegetable broth, and diced tomatoes. Stir everything together and bring the mixture to a simmer.
Simmer the curry: Cover the pot, reduce the heat to low, and let the curry simmer for 25-30 minutes, or until the butternut squash is tender.
Finish the curry: Stir in the spinach or kale (if using) and cook for another 3-5 minutes, until wilted. Taste the curry and adjust seasoning with salt and pepper if needed.
Serve: Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.

Notes

This curry is easily customizable—add other vegetables like bell peppers, cauliflower, or sweet potatoes for extra nutrition.
If you like it spicier, increase the amount of cayenne pepper or fresh chili.
For a creamier texture, stir in cashew cream or additional coconut milk.
Serve with rice, quinoa, or naan to complete the meal.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 12g
Sodium: 500mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg