Description
A creamy and flavorful Butternut Squash and Coconut Curry that combines tender butternut squash with fragrant spices and coconut milk. This quick and easy vegetarian curry is perfect for a comforting weeknight meal and pairs wonderfully with rice.
Ingredients
Scale
Vegetables and Aromatics
- 4 cups butternut squash (peeled, deseeded, and diced)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons fresh cilantro leaves
Spices and Seasonings
- 2 tablespoons curry powder
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt (or to taste)
Liquids and Oils
- 1–2 tablespoons coconut oil
- 1 14-ounce can coconut milk
- 1 cup vegetable broth (or 1 vegetable bouillon plus 1 cup water)
Instructions
- Heat oil and sauté aromatics: Heat the coconut oil in a large saucepan over medium-high heat. Add the finely chopped onion, minced garlic, and grated ginger. Cook, stirring often, until the onion softens, about 3 minutes.
- Add spices: Stir in the curry powder, paprika, and dried thyme. Continue cooking for 1 minute to toast the spices and release their aroma.
- Add squash and liquids: Add the diced butternut squash to the pan, then pour in the coconut milk and vegetable broth. Stir to combine all ingredients evenly.
- Simmer the curry: Bring the mixture to a boil, then cover the pan and reduce the heat to low to simmer gently. Cook for 15 minutes or until the butternut squash cubes are tender but not mushy.
- Season and finish: Stir in the cayenne pepper if using, sea salt, and fresh cilantro leaves. Adjust seasoning to taste.
- Serve: Serve the curry hot, ideally with steamed rice for a complete meal.
Notes
- For a spicier curry, increase the cayenne pepper amount or add chopped fresh chili.
- This recipe is naturally gluten-free and vegetarian.
- You can substitute vegetable broth with water if preferred, but broth adds more depth of flavor.
- If you want a thicker curry, simmer uncovered for a few more minutes to reduce the liquid.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Keywords: Butternut squash curry, coconut curry, vegetarian curry, vegan curry, gluten free curry, easy curry recipe, coconut milk recipe
