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Yellow Butternut Squash Curry

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Yellow Butternut Squash Curry combines tender squash with creamy coconut milk, turmeric, ginger, garlic, and warming spices in a vibrant golden sauce. Serve it over jasmine or basmati rice with fresh cilantro and lime for a comforting plant-based meal.

Ingredients

  • 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 cup vegetable broth, plus more as needed
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons yellow curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes or 1 small fresh chile, finely sliced, optional
  • 2 tablespoons tomato paste
  • 2 tablespoons coconut oil or vegetable oil
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon soy sauce or tamari
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups cooked jasmine or basmati rice, for serving
  • 1/4 cup chopped fresh cilantro, for serving
  • 1 lime, cut into wedges, for serving
  • 2 green onions, thinly sliced, optional for serving
  • 1/3 cup toasted cashews, optional for serving

Instructions

  1. Peel and seed the butternut squash, then cut it into evenly sized 1-inch cubes so the pieces cook at approximately the same rate.
  2. Heat the coconut oil or vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
  3. Add the garlic and ginger and cook for about 30 seconds until fragrant.
  4. Stir in the yellow curry powder, turmeric, cumin, coriander, and optional red pepper flakes or fresh chile. Cook for 30 seconds, stirring constantly, to bloom the spices in the oil.
  5. Add the tomato paste and cook for 1 minute, stirring frequently. Add the cubed butternut squash and toss until evenly coated with the aromatic spice mixture.
  6. Pour in the coconut milk and 1 cup vegetable broth. Stir in the brown sugar or maple syrup, soy sauce or tamari, salt, and black pepper.
  7. Bring the curry to a gentle simmer. Reduce the heat to medium-low, partially cover the pot, and simmer for 20 to 25 minutes, stirring occasionally, until the squash is fork-tender but still holds its shape.
  8. If the curry becomes too thick while cooking, stir in additional vegetable broth a few tablespoons at a time. If the sauce is too thin once the squash is tender, simmer uncovered for 3 to 5 minutes to reduce it.
  9. Remove the curry from the heat and stir in the fresh lime juice. Taste and adjust the salt, sweetness, acidity, or chile to preference.
  10. Divide the warm jasmine or basmati rice among 4 bowls and spoon the curry over the top. Garnish with cilantro, lime wedges, and optional sliced green onions and toasted cashews.

Notes

  • For additional protein, add 1 drained and rinsed 15-ounce can of chickpeas with the coconut milk and broth.
  • Cauliflower, bell peppers, green beans, peas, or spinach can be added. Add quick-cooking vegetables near the end to prevent overcooking.
  • For additional heat, increase the red pepper flakes or add fresh chile or cayenne pepper.
  • For a naturally thicker sauce, mash several pieces of cooked butternut squash into the curry before serving.
  • Sweet potato, pumpkin, or another firm winter squash can replace some or all of the butternut squash.
  • Frozen butternut squash can be used but may require less cooking time than fresh squash.
  • For a gluten-free version, use certified gluten-free tamari instead of regular soy sauce.
  • Store leftover curry in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Store cooked rice separately for the best texture.
  • Reheat gently with a splash of vegetable broth or water and add fresh cilantro and lime after reheating.

Nutrition

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