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Butternut Squash Curry

This creamy butternut squash curry combines tender squash with warm curry spices, fresh ginger, garlic, and rich coconut milk. I like serving it over basmati rice with fresh cilantro and lime for an easy, flavorful weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: dinner
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 2 pounds butternut squash peeled and cut into 1-inch cubes
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons olive oil or coconut oil
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes optional
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 1 14-ounce can full-fat coconut milk
  • 1½ cups vegetable broth
  • 1 tablespoon tomato paste
Optional Add-Ins
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • 1 red bell pepper diced
For Serving
  • Fresh cilantro chopped
  • Lime wedges
  • Coconut cream optional
  • Cooked basmati rice
  • Warm naan or pita

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Microplane or fine grater
  • Can opener

Method
 

  1. Peel and seed the butternut squash, then cut it into roughly 1-inch cubes. Dice the onion, mince the garlic, and grate the ginger.
  2. Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat.
  3. Add the diced onion and cook for 4–5 minutes, until softened.
  4. Add the garlic and ginger and cook for 30–60 seconds, stirring constantly.
  5. Add the curry powder, turmeric, cumin, and red pepper flakes. Stir for 30–60 seconds to toast the spices.
  6. Stir in the tomato paste and cook for about 30 seconds.
  7. Add the cubed butternut squash and stir until well coated with the spices.
  8. Pour in the coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer.
  9. Reduce the heat to medium-low and simmer for 15–20 minutes, stirring occasionally, until the squash is fork-tender but still holds its shape.
  10. If using chickpeas or bell pepper, add them during the final 5 minutes of cooking.
  11. If using spinach, stir it in during the final 1–2 minutes and allow it to wilt.
  12. Season with additional salt, pepper, or red pepper flakes to taste.
  13. Serve over cooked basmati rice or alongside warm naan. Garnish with fresh cilantro and a squeeze of lime.

Notes

Cut the squash into similar-sized pieces so everything cooks evenly.
Don't overcook the squash; it should be tender but not falling apart.
Curry powder blends vary in strength and heat, so adjust the seasoning to your taste
Full-fat coconut milk gives the curry its richest texture.
If the curry becomes too thick, add a splash of vegetable broth.