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Coconut Curry with Butternut Squash 1

Coconut Curry with Butternut Squash

This creamy, flavorful dish combines the natural sweetness of butternut squash with rich coconut milk and warming curry spices to create a comforting autumn meal that's both nutritious and delicious.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian, Indian
Servings 4 servings
Calories 285 kcal

Equipment

  • Large Skillet or Dutch Oven
  • Vegetable Peeler
  • Sharp Knife

Ingredients
  

Main Ingredients

  • 1 medium butternut squash about 2 pounds, peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil or coconut oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2-3 tablespoons curry powder adjust according to heat preference
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 red bell pepper chopped
  • 2 cups fresh spinach
  • salt and black pepper to taste

For Garnish

  • fresh cilantro chopped
  • lime wedges for serving

Instructions
 

  • Peel your butternut squash using a sharp vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and then cut into 1-inch cubes. Pro tip: Microwave the whole squash for 2-3 minutes before peeling to soften the skin.
  • Heat oil in a large, deep skillet or Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until translucent.
  • Add minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
  • Add curry powder, cumin, coriander, and cayenne (if using) to the aromatics. Stir constantly for 1-2 minutes to bloom the spices.
  • Add the cubed butternut squash to the spice mixture, stirring to coat evenly. Cook for 3-4 minutes, allowing the squash to slightly caramelize on the edges.
  • Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the butternut squash is fork-tender but not mushy.
  • Add the chopped red bell pepper and continue cooking for another 5 minutes.
  • Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.
  • Season with salt and black pepper to taste. If the curry is too thick, add a splash more broth; if too thin, simmer uncovered for a few more minutes to reduce.
  • Serve hot, garnished with fresh cilantro and lime wedges on the side.

Notes

This curry actually improves in flavor when made 1-2 days ahead, as the spices have more time to blend with the coconut milk and vegetables.
For a lower calorie version, use light coconut milk and increase vegetable broth ratio.
For a higher protein option, add 1 cup of cooked chickpeas or 8 ounces of cubed tofu.
Pre-cut butternut squash can be used to save approximately 15 minutes of preparation time.

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 5gFat: 19gSaturated Fat: 14gFiber: 7gSugar: 8gVitamin A: 367IUVitamin C: 75mgIron: 18mg
Keyword Butternut Squash, Coconut Curry, Vegan, Fall Recipe, Comfort Food
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