Print

Easy Butternut Squash Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and comforting curry made with tender butternut squash simmered in a fragrant, creamy coconut curry sauce. Naturally vegetarian and vegan-friendly, perfect for cozy weeknight dinners.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Vegan

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp chili flakes or cayenne (optional)
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 2 tbsp olive oil or coconut oil
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan, for serving

Instructions

  1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
  2. Stir in garlic and ginger, cooking for another 1–2 minutes until fragrant.
  3. Add curry powder, cumin, turmeric, and chili flakes (if using). Cook for 1 minute to bloom the spices.
  4. Add cubed butternut squash and stir to coat with the spices.
  5. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until squash is tender and sauce has thickened.
  6. Season with salt and pepper to taste.
  7. Garnish with chopped cilantro and serve hot with rice or naan.

Notes

  • Add chickpeas or lentils for extra protein.
  • Stir in spinach or kale at the end for added greens.
  • Use frozen squash to save prep time—adjust cook time as needed.
  • Leftovers can be frozen for up to 2 months.

Nutrition

Find it online: http://elladishes.com/easy-butternut-squash-curry/