Butternut Squash Curry
Butternut squash curry is a vibrant, hearty dish that pairs the sweet and nutty flavor of roasted squash with an array of aromatic spices and creamy coconut milk.This rich and comforting curry is perfect for a cozy dinner or as part of a meal prep plan. It's vegan, gluten-free, and packed with flavor. The curry is simple to make and can be customized with your favorite veggies or protein for a complete meal.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Sharp knife
- 1 Vegetable Peeler
- 1 Cutting Board
- 1 Wooden Spoon
- 1 Ladle
- 1 Can Opener (for coconut milk)
- 1 Measuring Spoon
Ingredients
- 1 medium-sized butternut squash about 2 lbs, peeled, cubed
- 1 tablespoon olive oil or coconut oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder or cayenne pepper optional, for heat
- 1 can 14 oz coconut milk
- 1 cup vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 tablespoon lime juice optional, for extra tang
- Cooked rice quinoa, or naan (for serving)
Instructions
- Prepare the Butternut Squash: Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Set aside.
- Cook the Aromatics: Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the garlic and ginger, and cook for another 2 minutes, stirring frequently.
- Add Spices: Stir in the turmeric, cumin, coriander, and chili powder (if using). Cook for 1-2 minutes until the spices become fragrant.
- Simmer the Squash: Add the cubed butternut squash to the pot and stir to coat with the spices. Pour in the coconut milk and vegetable broth (or water). Season with salt and pepper to taste.
- Cook the Curry: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the squash is tender and the sauce has thickened.
- Finish the Dish: Stir in the lime juice (if using) and adjust seasoning if necessary. Remove from heat.
- Serve: Serve the curry hot over rice, quinoa, or with naan, and garnish with fresh cilantro.
Notes
- Adjusting Spice Levels: If you prefer a spicier curry, increase the amount of chili powder or cayenne pepper. You can also add a fresh chili for an extra kick.
- Protein Addition: For a more substantial meal, consider adding protein such as chickpeas, lentils, tofu, or paneer.
- Make Ahead: This curry can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. The flavors tend to deepen after a day or two, making it even better for leftovers.
- Substitute Ingredients: If you don't have coconut milk, you can substitute with almond milk or cashew cream for a lighter option, though the flavor will differ slightly.