Butternut Squash Coconut Curry

butternut-squash-curry

Butternut Squash Coconut Curry  is one of the easiest, quickest and most tasty dishes that you can prepare in under 30 minutes.

Transform delicate butternut squash into this bold-tasting dish that becomes a culinary masterpiece in minutes. It’s one of those dishes that you can take to a potluck and there won’t be any leftovers. I love to serve it with rice or in a gluten-free wrap with lettuce, tomato. and cucumber.

Butternut squash keeps for pretty long on my counter, so I always love to use it to decorate my countertop during the fall season. It helps to add that warm and cozy feeling to our home.

I consider myself to be the queen of making simple and easy curries that are perfect weeknight dishes that the entire family will love!

Here is a list of some of my other delicious curries.

Thai Coconut Curry Tofu

Curry Quinoa with Broccoli

Curry Chickpea Salad

Curry Cabbage

Cauliflower Rice Curry

Spicy Potato Curry

 

butternutsquash

I love the flavor of butternut squash, which makes a great addition to soups and stews. As you may have noticed, in a lot of my recipes I tend to include thyme as a part of my seasonings. Thyme for a Jamaican is like basil for an Italian. It’s an integral part of our cooking and we use it in most of our savory dishes, if not all. So I had to include thyme in this curry!

 

Ingredients

For: 4 people

Instructions

  1. Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.
  2. Cook until onion is soft, about 3 minutes.
  3. Stir in curry powder, paprika and thyme. Cook for 1 minute.
  4. Stir in squash, coconut milk, water.
  5. Bring to boil, Cover and reduce to a simmer on low heat.
  6. Cook for 15 minutes until squash cubes are tender but not mushy.
  7. Stir in pepper, salt and cilantro.
  8. Delicious served with rice.

Recipe notes

butternut-squash-curry1wb

Thai Coconut Curry Tofu
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    • Michelle Blackwood

      You can use water alone instead. If you use oil and you have virgin cold processed coconut oil, then use it to saute the veggies and that will give the coconut flavor. If you eat almonds, then unsweetened almond milk would also work.

    • Michelle Blackwood

      Place all the ingredients in the slower cooker and cook on high for 2-4 hours. You can also add 1-14 ounce can of chickpeas to add texture. Hope this helps

  1. Theresa@aloveafare

    I love the fact that you got right to the recipe. It looks delicious. My family enjoys curry meals and I like the fact that it’s vegetarian. Always keep it in the rotation. Can’t wait to try this one. Under 30 minutes, my kind of meal!

    • Michelle Blackwood

      Thank you Theresa, I love to get to the recipe right away but Google doesn’t love when I do. Hope you enjoy this recipe. I don’t like to make labor intensive meals 9 times out of 10.

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