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Butternut Squash Curry

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Butternut Squash Curry is a rich and comforting vegan curry made with tender squash, aromatic spices, tomatoes, and creamy coconut milk. Packed with wholesome ingredients and vibrant flavors, it’s a satisfying meal perfect for weeknight dinners or meal prep.

Ingredients

  • 1 tablespoon coconut oil or olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 medium butternut squash, peeled and cubed
  • 1 can (14 ounces) coconut milk
  • 2 cups vegetable broth
  • 1 can (14 ounces) diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh spinach
  • Fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions

  1. Heat the coconut oil in a large pot or deep skillet over medium heat.
  2. Add the diced onion and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper, stirring continuously for 30 seconds to toast the spices.
  5. Add the cubed butternut squash and stir to coat with the spices.
  6. Pour in the coconut milk, vegetable broth, and diced tomatoes.
  7. Bring the mixture to a gentle boil.
  8. Reduce the heat and simmer for 20 to 25 minutes, or until the squash is tender.
  9. Stir in the spinach and cook for 2 to 3 minutes until wilted.
  10. Season with salt and black pepper to taste.
  11. Garnish with fresh cilantro and serve over cooked rice.

Notes

  • Add chickpeas for extra protein and texture.
  • Include red lentils for a heartier curry.
  • Substitute kale for the spinach.
  • Add sweet potatoes alongside the butternut squash.
  • Use Thai red curry paste for a different flavor profile.
  • Stir in peas during the final few minutes of cooking.
  • Top with toasted cashews or almonds for added crunch.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze in airtight containers for up to 3 months.
  • Add broth, water, or coconut milk when reheating if needed.

Nutrition

Find it online: https://thefamilycooking.com/butternut-squash-curry-2/