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Easy butternut squash curry in pan with spoon.
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5 from 14 votes

Butternut Squash Curry

In this easy and creamy butternut squash curry, cubes of succulent squash bathe in a beautifully spiced coconut curry sauce. The curry recipe needs just one pot, under 30 minutes, and mostly pantry ingredients. It's vegan, gluten-free, soy-free and nut-free.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course/Curry
Cuisine: Indian inspired
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 163kcal

Equipment

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

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.

Nutrition

Calories: 163kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Potassium: 476mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7911IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 3mg