In this easy and creamy butternut squash curry, cubes of succulent squash bathe in an Indian-inspired, beautifully spiced coconut sauce. The curry recipe needs just one pot, 30 minutes, and mostly pantry ingredients. This is a vegan, soy-free, gluten-free and nut-free recipe.
This divine butternut squash curry is one of my favorite fall recipes. It has so much to offer, with loads of nutrition, an incredible interplay of spicy, tangy, sweet flavors and -- importantly -- easy prep, easy cooking and easy cleanup.
I am a big fan of curry, thanks to my Indian roots, and I know so many of you love easy curry recipes too, like this fantastic vegetable curry, this flavorful coconut curry, this spicy mushroom curry, this hearty pumpkin curry and this delicious chickpea curry.
Now add to that list this easy butternut squash curry, which is just as yummy.
I like getting help where I can, especially on busy weeknights, so I usually make this butternut squash curry with pre-cut organic butternut squash cubes I buy off the shelf. That cuts down prep work to a fraction, but if you want you can definitely cut your own butternut squash. You will have to factor in an additional 10 to 15 minutes for that.
Try this recipe over a bed of brown or white rice for a delicious, truly satisfying meal.
Table of Contents
Why you'll love this curry
- The flavors do a little dance on your tastebuds. The butternut squash and coconut milk add an exquisite and mellow sweetness, the cayenne and garam masala add spice and the tomatoes add tang. Cilantro gives the curry a pop of fresh flavor. You will really love all the different flavors in this recipe.
- The curry is so healthy. There's nothing in this recipe that's not good for you. And there are so many vitamins and nutrients from the fresh and pantry ingredients added to the curry.
- The easy prep and cleanup. With just one pot needed and with most of the ingredients coming out of a jar or a can you don't have much to do. And who doesn't love that?
- The recipe is customizable. You can tweak the recipe to add more veggies or more protein to it. Read the "variations" section below for ideas.
- You can eat it on any diet--gluten-free, soy-free, nut-free and vegan. Adults and kids alike will love this recipe.
Ingredients
- Coconut oil. Any vegetable oil would be a fine substitute.
- Mustard seeds. These add a lovely savory quality that weds perfectly with the sweet butternut squash.
- Onion. I like using red onion or shallots in this recipe because they add more savory flavor, but yellow onions are fine too.
- Cilantro. Cilantro or coriander leaves add freshness but also a hint of spice when you fry them early in the curry making process, as we will do here.
- Ginger garlic paste. These spicy herbs, so quintessential to Indian cooking, strengthen the flavor base and are indispensable in this curry.
- Cayenne. Or any red chili powder. Try and use a moderately hot pepper. You can vary the quantity depending on your preference for heat, but I love about a teaspoon here.
- Turmeric. Also an essential spice in this curry with Indian flavors. It adds a lovely aroma, color and healthfulness.
- Ground coriander. Ground coriander has a lemony freshness that is lovely in this curry.
- Ground cumin. The flavor of earthy cumin weds beautifully with he sweet butternut squash.
- Butternut squash. The star of the show, the sweet, mellow flavor of butternut squash makes this curry absolutely spectacular. You can use another winter squash, like pumpkin or acorn, if you want to.
- Coconut milk. Canned, full-fat coconut milk makes this sauce creamy and sweet and oh so delicious.
- Garam masala. Garam masala adds a lovely complexity to this curry, making it taste like something that took way more than 30 minutes to make.
- Tomatoes. In this curry we stir in the tomatoes toward the end of cooking, much as you would in a Kerala vegetable moilee, so they retain their sweetness and some of their texture, while adding fresh, tangy flavor.
- Salt to taste.
How to make butternut squash curry (step by step with photos)
- Heat oil in a Dutch oven or large saucepan over medium heat. Add the mustard seeds and when they sputter add the onions. Saute for 2-3 minutes until they turn translucent.
- Add the cilantro and ginger garlic paste and saute for a minute. Next add the powdered spices--turmeric, cayenne, ground coriander and ground cumin. Mix for a few seconds.
- 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.
- 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 sprinkle more cilantro.
- Serve hot or warm.
Variations
- You can make this curry with other orange-fleshed winter squash like acorn squash or pumpkin. You can also 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 to the curry after adding the tomatoes.
- If you don't have garam masala, curry powder makes a decent substitute.
- Curry leaves, if you have them, can be substituted for the portion of cilantro added to the pot after sauteing the onions. They will add lovely flavor to the curry.
- If you can't use coconut milk, you can substitute with cashew cream made by blending ½ cup cashews with 1 ½ cups water. Coconut milk tastes best in this curry, however, so use it if you can.
Frequently asked questions
Ladle the curry over aromatic basmati rice for a sumptuous and satisfying meal.
Serve it with quinoa or bulgur or with any other grain, including millets.
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.
You certainly can. To make the curry in the Instant Pot use the saute function up to step 3. Then pressure cook the butternut squash for three minutes on high. Force release pressure after 10 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
Butternut Squash Curry
Equipment
- Dutch oven or large saucepan or skillet with lid
Ingredients
- 1 tablespoon coconut oil (or any vegetable oil)
- 1 teaspoon mustard seeds
- 1 medium onion (finely chopped. Red onion is preferred but yellow will do.)
- 4 tablespoons cilantro (divided)
- 1 heaping tbsp ginger garlic paste
- 1 teaspoon cayenne (use less if you prefer less heat, more if you'd like the curry spicier)
- ½ teaspoon turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 20 oz butternut squash (cut in cubes that are approximately 1-inch square and ½ inch thick)
- 14 oz full fat coconut milk
- 2 teaspoons garam masala
- 2 medium tomatoes (finely chopped)
- Salt to taste
Instructions
- Heat oil in a Dutch oven or large saucepan over medium heat. Add the mustard seeds and when they sputter add the onions. Saute for 2-3 minutes until they turn translucent.
- Add two tablespoons of the cilantro and ginger garlic paste and saute for a minute. Next add the turmeric, cayenne, ground coriander and ground cumin. Mix for a few seconds.
- 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.
- 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 sprinkle more cilantro.
- Serve hot or warm
Recipe notes
- You can make this curry with other orange-fleshed winter squash like acorn squash or pumpkin. You can also 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 to the curry after adding the tomatoes.
- If you don't have garam masala, curry powder makes a decent substitute.
- Curry leaves, if you have them, can be substituted for the portion of cilantro added to the pot after sauteing the onions. They will add lovely flavor to the curry.
- If you can't use coconut milk, you can substitute with cashew cream made by blending ½ cup cashews with 1 ½ cups water. Coconut milk tastes best in this curry, however, so use it if you can.
- Serve the curry over aromatic basmati rice or with quinoa or bulgur or any other grain, including millets.
- 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.
Valorie
We did add a bit more spices. And served it with quinoa. Super yummy!!
Vaishali
Awesome!
Alice
Seriously delicious! I made it with roasted butternut and puréed it with no-chicken broth instead of water. Would work almost as well with canned butternut squash if in a hurry
Vaishali
Awesome, so happy you loved it!
Nicole
This was really delicious! Made per the recipe except that I used 1/2 tsp of cayenne rather than a full tsp but it was still spicy enough for me :). Family really liked it as well, so it will definitely go into regular rotation! Will probably double the recipe next time though for more leftovers! 🙂
Vaishali
So happy you made it, Nicole. Good idea to adjust the spice to your tastebuds!
Jennifer C Patel
This was yummy!! I used sweet potato, zucchini, chick peas, tiger pumpkin, acorn squash. I didn't use the full measurements for guram masala or cayenne - I should have added a little more of all the spices & used more than I did for the heat. Really good recipe, the tomatoes at the end really pop this recipe!!! Delicious & I will be making again!!
Vaishali
So happy to hear you loved it, Jennifer. Thanks for the comprehensive feedback!
Viktoria
Hi! I just love your recipes. I cannot eat onions or tomatoes. What substitutes can I use? Thank you!
Vaishali
Hi Viktoria, you can skip the onions and squeeze in a bit of lemon juice for tang at the end of cooking. Hope you love it!
Leni
Hi Vaishali,
I shy away from butternut squash because it is so difficult for me to cut into pieces. I would love to use this squash my diet more often because of the benefits you give us. Are there any tricks to prepping this squash? Thanks.
Vaishali
Hi Leni, stab the butternut squash a few times with a paring knife, then place in the microwave for a couple of minutes on high. This will make it easier to peel the squash. Use a very sharp peeler. Once the squash is peeled cut off the stem end and the bottom end, then cut the squash in half. Scoop out the seeds, and proceed to cut into cubes.
You can also just do what I usually do and buy precut butternut squash from the market. 🙂 Saves a lot of time and trouble.
Leni
Inspiring! I am going shopping this afternoon and will purchase a butternut squash. Looking forward to using this new peeling method. Thanks!
Vaishali
Awesome!
Jennifer C Patel
I shop at Publix & Lowe's grocery store. I had the produce staff cut these in 1/4 for me. They are happy to help.
Leslie
I detest ginger in anything except sweets (cookies, etc). How different would this be with just a smidge of ginger garlic paste and mostly garlic?
Vaishali
You won’t really taste the ginger separately here but if you can’t stand it just use a quarter to half teaspoon of ginger.
Lucy
I haven't made the curry yet. Do you use fresh cilantro or dried?
Vaishali
Fresh cilantro please! Dried usually has almost no flavor. Hope you try!