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Easy Butternut Squash Curry

This easy butternut squash curry is a heartwarming dish that combines rich, creamy texture with aromatic spices, perfect for cozy dinners or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Large Pot or Dutch Oven
  • Vegetable Peeler
  • Knife
  • Cutting Board

Ingredients
  

Ingredients

  • 1 medium Butternut Squash (about 2 pounds) Choose a firm squash with smooth skin and rich orange color.
  • 1 tablespoon Olive Oil For sautéing the onions and spices.
  • 1 medium Onion, diced Yellow or white onions work best.
  • 3 cloves Garlic, minced Adds fragrant aroma and savory kick.
  • 1 tablespoon Ginger, grated Provides warming spice.
  • 1 tablespoon Curry Powder Essential for classic curry flavor.
  • 1 teaspoon Ground Cumin Adds earthy, warm note.
  • 1 teaspoon Ground Coriander Brings a citrusy flavor.
  • 1 can (14 ounces) Coconut Milk Adds creaminess and richness.
  • 1 cup Vegetable Broth Opt for low-sodium for better control over seasoning.
  • 2 cups Spinach or Kale Adds nutrients and color.
  • to taste Salt and Pepper Essential for enhancing flavors.
  • for garnish Fresh Cilantro Adds a fresh, herbaceous finish.
  • 1-2 teaspoons Chili Flakes or Fresh Chili Optional for heat.

Instructions
 

  • 1. Prep the Butternut Squash: Peel the squash, cut in half, scoop out seeds, and chop into bite-sized cubes.
  • 2. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and grated ginger, cooking for an additional minute.
  • 3. Add the Spices: Sprinkle in curry powder, ground cumin, and ground coriander. Stir well and let toast for 1-2 minutes.
  • 4. Incorporate the Butternut Squash: Add cubed squash and stir to coat with spices. Cook for about 5 minutes.
  • 5. Pour in the Liquid: Add coconut milk and vegetable broth, stir to combine, and bring to a gentle simmer.
  • 6. Simmer the Curry: Reduce heat to low, cover, and let simmer for about 20-25 minutes until squash is tender.
  • 7. Add the Greens: Stir in spinach or kale and cook until wilted, about 2-3 minutes. Adjust seasoning with salt and pepper.
  • 8. Serve the Curry: Ladle into bowls and garnish with fresh cilantro. Enjoy warm with rice or naan.

Notes

This curry can be made ahead of time and stored in the refrigerator for up to three days or frozen for up to three months.
Keyword Easy