Butternut Squash Curry

Name: Butternut Squash Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp coconut oil ((or any vegetable oil)); 1 tsp mustard seeds; 1 medium onion ((finely chopped. Red onion is preferred but yellow will do.)); 4 tablespoons fresh cilantro ((divided)); 1 heaping tbsp ginger garlic paste; 1 tsp cayenne ((use less if you prefer less heat, more if you'd like the curry spicier)); ½ tsp turmeric; 1 tbsp ground coriander; 1 tsp ground cumin; 20 oz butternut squash ((cut in 1-inch cubes)); 1 cup water; 14 oz full fat coconut milk; 2 teaspoons garam masala; 2 medium tomatoes ((finely chopped)); Salt to taste

5 from 16 votes

$7.65 per recipe/$1.90 per serving

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This Indian-inspired butternut squash curry features cubes of succulent squash in a creamy, spiced coconut sauce.

Creamy butternut squash curry in copper serving pan with spoon.

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Why you will love this recipe
Key ingredients and substitutes
How to make butternut squash curry
Recipe card
Variations
Butternut squash curry FAQs
More winter squash recipes
Reviews

I make this divine butternut squash curry on repeat during fall and winter. It is ready in 30 minutes, has a vivid medley of flavors -- spicy, tangy, sweet and salty -- and cleanup is easy because it all comes together in one pot.

Winter squashes like pumpkin and ash gourd feature are eaten around India. My mom would often make a simple but delicious pumpkin curry and my mother-in-law made a killer white pumpkin sambar.

My butternut squash curry recipe is a more modern spin on an old Indian favorite. I chose spices like ginger and cumin because they beautifully complement the sweet, dense, smooth flesh of butternut squash. The ginger, especially, adds an indescribably fresh flavor to the curry and it's a great spice to eat in winter because of its warming qualities. Use unrefined coconut oil in the recipe. It is not just a fat source - it is also a flavor source that adds richness and depth.

You can peel and cube butternut squash for this recipe or use the pre-cut butternut squash cubes that are available in supermarkets. Using the pre-cut squash saves a lot of prep time and I am not ashamed to admit that I often use it when I am pressed for time. The cubes sold in the supermarket are usually quite big so be sure to cut them into smaller, one-inch cubes for this recipe.

I serve the butternut squash curry over a bed of brown or white basmati rice. Add a simple Indian sabzi - a dry vegetable curry - on the side for a delicious, homely Indian meal that's better than anything you can find at the restaurant. If you want to make this in the Instant Pot, I have you covered in the FAQs below!

I made this tonight, served over basmati rice. It was absolutely divine. You really can't go wrong with this recipe plus it's so easy to customize if wanted. 5 stars from me hands down. - Sherry

Why you will love this recipe

Creamy curry

The full-fat coconut milk makes a very creamy, full-bodied sauce that works beautifully with the tender butternut squash cubes.

Vibrant, layered flavors

Spices and coconut milk are a natural flavor combination that works really well in Indian curries like vegetable curry and chickpea curry. The spices are also a nice contrast to the sweet butternut squash and tomatoes add more sweetness and tangy flavor.

Healthy dinner

Butternut squash is loaded with vitamins and other nutrients. I have more suggestions in the section on variations below for how you can add more protein to this recipe.

Key ingredients and substitutes

Coconut oil. Use unrefined coconut oil for the best flavor. You can substitute with a neutral oil like avocado oil or sunflower oil.
Mustard seeds. When mustard seeds pop in hot oil they add a sharp, spicy flavor that disperses through the curry. Always use black mustard seeds for Indian recipes.
Cilantro. Cilantro or coriander leaves are usually added at the end of the recipe for freshness. But adding some chopped cilantro along with the spices earlier during cooking adds a subtle, delicious flavor.
Butternut squash. The sweet, mellow flavor of butternut squash is spectacular in this curry. You can substitute another winter squash like acorn squash.
Coconut milk. Use canned, full-fat coconut milk for a creamy sauce.
Tomatoes. Unlike most Indian recipes, where tomatoes are cooked down with onions, we will add tomatoes toward the end of cooking this curry, much like you would in a Kerala vegetable moilee. That way they retain their sweetness and some of their texture.

How to make butternut squash curry

Heat oil in a Dutch oven or large saucepan over medium heat. Add the mustard seeds and when they pop and make a sputtering sound, add the onions. When mustard seeds pop they release their flavor through the oil, so this is a critical step. If you don't hear the popping sound after a few seconds increase heat or tease the seeds with a spatula.

Cilantro and ginger garlic paste added to dutch oven.

Add onions with a pinch of salt and sauté them over medium heat for 2-3 minutes until they turn translucent. This is a delicately flavored sauce and you want that pretty orange color so don't let the onions brown. Next add the cilantro and ginger garlic paste and sauté for another minute.

Spices like turmeric, cayenne, coriander and cumin added to dutch oven for curry.

Add the powdered spices--turmeric, cayenne, ground coriander and ground cumin.

Mix and sauté for a few seconds. Don't do this over very high heat to avoid burning the spices. I lower heat to the lowest point and then increase it to medium after adding in the butternut squash in the next step.

Butternut squash and water in dutch oven.

Stir in the butternut squash, then add a cup of water.

Mix, cover and let the butternut squash cook for about 10 minutes or until fork-tender but not mushy. You want to be able to see the cubes of squash in the curry.

Stir in the coconut milk. Add salt to taste and let the curry come to a boil. Then add the garam masala and mix.

Finally, add the tomatoes and stir them in. Continue to simmer for a couple of minutes, then turn off heat and garnish with more cilantro.

Recipe card

Butternut squash curry in copper pan with ladle.

Variations

Add 4 cups of any chopped greens, including Swiss chard, spinach and kale to the curry, or substitute half the butternut squash with sweet potatoes or potatoes or zucchini for more complexity and depth.
To add some protein to the recipe you can stir in a 14 oz can of lentils or chickpeas (drained and rinsed). Or add 14 oz extra firm tofu cubes after adding the tomatoes.
Curry leaves, if you have them, can be substituted for the portion of cilantro added to the pot after sautéing the onions.
Substitute coconut milk with cashew cream made by blending ½ cup cashews with 1 ½ cups water.

Butternut squash curry FAQs

What should I serve with butternut squash curry?

Ladle the curry over aromatic basmati rice, jeera rice, cauliflower rice or quinoa. Serve a simple Indian vegetable side dish like cauliflower sabzi or green beans sabzi on the side.

Can I cut down on the coconut milk?

If you want to cut down on the fat in the recipe reduce the amount of full-fat coconut milk to one cup and add one cup of vegetable stock or mushroom stock. Don't use lite coconut milk which doesn't have any flavor.

How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to three days. You can also freeze the curry for up to three months in a freezer safe container. Reheat the curry on a medium-low flame in a saucepan or Dutch oven until warmed through. You can reheat in the microwave.

Can I make this curry in the Instant Pot?

To make the curry in the Instant Pot follow steps 1 and 2 using the sauté mode. Add butternut squash and water, cancel sauté mode, and pressure cook the curry on high for three minutes. Force release pressure after five minutes, stir in the coconut milk, garam masala and tomatoes, and cover and let stand 10 more minutes. Don't turn on the IP, the residual heat is enough to warm everything through. Open, garnish with cilantro and serve hot.

More winter squash recipes

Comments

5 from 16 votes (8 ratings without comment)

Easy Butternut Squash Curry