Home » Recipes » Butternut Squash Coconut Curry Recipe

Butternut Squash Coconut Curry Recipe

Written by Published on

I love cooking this Butternut Squash Coconut Curry because it blends tender cubes of squash, rich coconut milk and aromatic spices like ginger, garlic, and curry powder. Diced tomatoes, red chili flakes and lime juice round out the flavor. Each spoonful offers an intriguing mix of textures and subtle zest.

Jump to Recipe

A photo of Butternut Squash Coconut Curry Recipe

I recently tried making Butternut Squash Coconut Curry and it totally surprised me with its fresh and vibrant flavors. I was looking for something quick and full of zest, and this dish delivered in under 30 minutes.

I started by sautéeing chopped onion with minced garlic and a bit of grated ginger until they released their aroma. Then I tossed in cubed butternut squash along with curry powder, turmeric, cumin and a pinch of red chili flakes, which really amped up the flavor.

Once I added the diced tomatoes and poured in a can of coconut milk, it was like a tropical twist to what could have been just another curry. A splash of lime juice brightened the dish up further and fresh cilantro on top brought everything together.

I love recipes like these, whether it’s a Butternut Squash Thai Curry or a Curried Squash Soup With Coconut Milk – they always bring that perfect blend of heat and tang. Enjoy experimenting with this one!

Why I Like this Recipe

1. I love how quick and easy it is to make this dish. Even on days when I’m in a rush, I can have a warm and tasty meal ready in less than 30 minutes.
2. I really like the blend of spices in this curry. The mix of curry powder, turmeric, cumin and chili flakes creates a complex, comforting flavor that always hits the spot.
3. The creamy coconut milk and tangy lime juice give the curry such a unique twist. It makes every bite feel rich and zesty at the same time.

Ingredients

Ingredients photo for Butternut Squash Coconut Curry Recipe

Print Recipe (No Advertisments)
  • Butternut Squash is filled with fibre and vitamins to help provide a slight natural sweetness
  • Coconut Milk makes the curry extra creamy with healthy fats that make it rich
  • Diced Tomatoes add tanginess and a boost of vitamin C to brighten up the dish
  • Onion, Garlic, and Ginger build an aromatic base that really gives depth to the flavor
  • Curry Powder, Turmeric, and Cumin mix warm spices together for a hearty, vibrant taste
  • Lime Juice introduces a sour note that lifts and balances all the other flavours
  • Fresh Cilantro offers a fresh herbal finish that ties everything together

Ingredient Quantities

  • 1 meduim butternut squash, peeled and cubed

  • 1 can (14 oz) full-fat coconut milk

  • 1 can (14.5 oz) diced tomatoes

  • 1 meduim onion, chopped

  • 3 cloves garlic, minced

  • 1 inch piece fresh ginger, grated

  • 2 tbsp curry powder

  • 1 tsp ground turmeric

  • 1/2 tsp ground cumin

  • 1/4 tsp red chili flakes (or to taste)

  • 1 cup vegetable broth (or water)

  • Salt and pepper to taste

  • 1 tbsp lime juice

  • Fresh cilantro, roughly chopped (for garnish)

How to Make this

Print Recipe (No Advertisments)

1. First, heat a large pot over medium heat and add your chopped onion, minced garlic and grated ginger. Let em soften for about 2-3 minutes until the onion turns a little transparent.

2. Next, stir in 2 tbsp of curry powder, 1 tsp ground turmeric, 1/2 tsp ground cumin and 1/4 tsp red chili flakes. Cook the spices together for about 1 minute so they release their flavors.

3. Then add the cubed butternut squash along with the can of diced tomatoes (with all those juices) and the cup of vegetable broth. Give it a good stir.

4. Bring the mixture to a simmer and let it cook for 15-20 minutes until you can easily poke the squash with a fork.

5. Once the squash is tender, pour in the full-fat coconut milk. Stir well and let everything heat up for another 5 minutes.

6. Season the curry with salt and pepper to your taste and squeeze in 1 tbsp of lime juice.

7. Finally, turn off the heat and sprinkle roughly chopped fresh cilantro on top.

8. Serve hot, and enjoy your quick and tasty Butternut Squash Coconut Curry with some rice or naan if you like.

Equipment Needed

1. Large pot for cooking the curry
2. Chef’s knife for chopping the onion, garlic, ginger, and butternut squash
3. Cutting board to prep your veggies
4. Measuring spoons to accurately scoop the curry powder, turmeric, cumin and red chili flakes
5. Measuring cup for the vegetable broth
6. Can opener to open the diced tomatoes and coconut milk
7. Stirring spoon to mix the ingredients while cooking
8. Fork to check if the squash is tender
9. Lime juicer or small bowl to extract the lime juice
10. Serving utensils like a ladle or large spoon to dish out the hot curry

FAQ

Totally yes, all the ingredients in this recipe are plant-based so its 100% vegan friendly.

The squash should be soft and tender, so check it with a fork after simmering for about 20-25 minutes.

No worries, water works fine too, though broth adds more depth to the flavors.

Absolutely, feel free to tweak the red chili flakes or add a bit more ginger if you like it extra spicy.

It stays good for 3 to 4 days in an airtight container so you can enjoy leftovers later on.

Butternut Squash Coconut Curry Recipe Substitutions and Variations

  • Instead of butternut squash, you could try using sweet potatoes or even pumpkin if you want a slightly different twist.
  • You can swap full-fat coconut milk with cashew cream or almond milk combined with a bit of coconut cream to keep the rich flavor without the full-fat texture.
  • If diced tomatoes aren’t available, use fire-roasted tomatoes to add a little extra smoky flavor to your curry.
  • For vegetable broth, chicken broth works just fine if you don’t mind a non-vegetarian option or add a cube of bouillon to water.

Pro Tips

1. When cooking the aromatics and spices, toast them a bit longer so they really bring out their flavors but dont let them burn so the bitterness doesnt take over.
2. If you like your curry super smooth, try blending half of it after the squash is tender in the pot – it gives the dish a creamier texture without masking the chunky flavor.
3. Let the curry sit for a few minutes off the heat before serving so all the flavors get a chance to mix together better.
4. Always taste as you go and adjust the salt, pepper, and lime juice – it’s easier to add more later than to try and fix an overdone seasoning mistake.

Butternut Squash Coconut Curry Recipe

Butternut Squash Coconut Curry Recipe

Recipe by James Level

0.0 from 0 votes

I love cooking this Butternut Squash Coconut Curry because it blends tender cubes of squash, rich coconut milk and aromatic spices like ginger, garlic, and curry powder. Diced tomatoes, red chili flakes and lime juice round out the flavor. Each spoonful offers an intriguing mix of textures and subtle zest.


Pin

Servings

4

servings

Calories

340

kcal

Equipment: 1. Large pot for cooking the curry
2. Chef’s knife for chopping the onion, garlic, ginger, and butternut squash
3. Cutting board to prep your veggies
4. Measuring spoons to accurately scoop the curry powder, turmeric, cumin and red chili flakes
5. Measuring cup for the vegetable broth
6. Can opener to open the diced tomatoes and coconut milk
7. Stirring spoon to mix the ingredients while cooking
8. Fork to check if the squash is tender
9. Lime juicer or small bowl to extract the lime juice
10. Serving utensils like a ladle or large spoon to dish out the hot curry

Ingredients

  • 1 meduim butternut squash, peeled and cubed

  • 1 can (14 oz) full-fat coconut milk

  • 1 can (14.5 oz) diced tomatoes

  • 1 meduim onion, chopped

  • 3 cloves garlic, minced

  • 1 inch piece fresh ginger, grated

  • 2 tbsp curry powder

  • 1 tsp ground turmeric

  • 1/2 tsp ground cumin

  • 1/4 tsp red chili flakes (or to taste)

  • 1 cup vegetable broth (or water)

  • Salt and pepper to taste

  • 1 tbsp lime juice

  • Fresh cilantro, roughly chopped (for garnish)

Directions

  • First, heat a large pot over medium heat and add your chopped onion, minced garlic and grated ginger. Let em soften for about 2-3 minutes until the onion turns a little transparent.
  • Next, stir in 2 tbsp of curry powder, 1 tsp ground turmeric, 1/2 tsp ground cumin and 1/4 tsp red chili flakes. Cook the spices together for about 1 minute so they release their flavors.
  • Then add the cubed butternut squash along with the can of diced tomatoes (with all those juices) and the cup of vegetable broth. Give it a good stir.
  • Bring the mixture to a simmer and let it cook for 15-20 minutes until you can easily poke the squash with a fork.
  • Once the squash is tender, pour in the full-fat coconut milk. Stir well and let everything heat up for another 5 minutes.
  • Season the curry with salt and pepper to your taste and squeeze in 1 tbsp of lime juice.
  • Finally, turn off the heat and sprinkle roughly chopped fresh cilantro on top.
  • Serve hot, and enjoy your quick and tasty Butternut Squash Coconut Curry with some rice or naan if you like.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 250g
  • Total number of serves: 4
  • Calories: 340kcal
  • Fat: 9g
  • Saturated Fat: 7.5g
  • Trans Fat: 0g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 1.5g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Potassium: 500mg
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 7g
  • Protein: 8g
  • Vitamin A: 5000IU
  • Vitamin C: 25mg
  • Calcium: 50mg
  • Iron: 1.5mg

Please enter your email to print the recipe:




Comments are closed.