Butternut Squash Curry Recipe

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 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 cubes that are approximately 1-inch square and 1/2 inch thick)); 14 oz full fat coconut milk; 2 teaspoons garam masala; 2 medium tomatoes ((finely chopped)); Salt to taste

5 from 16 votes

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Total time: 30

An easy and creamy butternut squash curry with cubes of succulent squash in an Indian-inspired, beautifully spiced coconut sauce. You need just one pot, 30 minutes and pantry ingredients. A vegan, soy-free, gluten-free and nut-free recipe.

Creamy butternut squash curry in copper serving pan with spoon.

Table of Contents

Ingredients
How to make butternut squash curry (step by step with photos)
Variations
Butternut squash curry FAQs
More yummy winter squash recipes
Recipe card
Reviews

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. And healthy, because butternut squash is not just delicious, it's incredibly nourishing as well.

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.

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

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.

Cilantro and ginger garlic paste added to dutch oven.

Saute the onions for 2-3 minutes until they turn translucent. Add the cilantro and ginger garlic paste and saute for a minute.

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

Next add the powdered spices--turmeric, cayenne, ground coriander and ground cumin. Mix for a few seconds.

Mix and saute for a few seconds.

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.

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.

Butternut squash curry in copper pan with ladle.

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.

Butternut squash curry FAQs

What to serve with butternut squash curry?

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.

How do 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?

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 yummy winter squash recipes

The best vegan butternut squash curry in copper pan with spoon.

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