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

landscape view butternut squash coconut curry in a beige bowl on a beige background

Butternut Squash and Coconut Curry is a delightful and aromatic vegetarian dish that combines the natural sweetness of butternut squash with a rich and creamy coconut curry sauce.

The dish starts with diced butternut squash, sautéed with onions, garlic, and ginger in coconut oil. A medley of spices, including curry powder, paprika, and thyme, infuses the dish with layers of flavor.

Coconut milk and vegetable broth create a luscious sauce, while a touch of cayenne pepper adds a hint of heat for those who enjoy a spicy kick.

The final touch of fresh cilantro brings a burst of freshness to this hearty and comforting curry, making it an ideal pairing with rice for a satisfying meal.

Why You’ll Love This Butternut Squash Coconut Curry

  • The flavors: Combines the sweetness of butternut squash with the richness of coconut milk and a blend of aromatic spices.
  • Nutrient-Rich: Butternut squash is packed with vitamins, minerals, and fiber, adding nutritional value to the dish.
  • Quick and Easy: Simple preparation and cooking process make it a convenient choice for busy days.
  • Comforting and Warming: Ideal for cold days, the warm and aromatic curry brings comfort and coziness to any dinner table.

Ingredients in Butternut Squash and Coconut Curry

  • Butternut Squash: Serves a the main ingredient and adds a sweet, nutty flavor and hearty texture to the curry. I love the flavor of butternut squash, which makes a great addition to soups and stews.
  • Coconut Oil: Provides a tropical aroma and enhances the creaminess of the dish.
  • Onion & Garlic: Offers savory depth and aroma, forming the base of the curry’s flavor profile.
  • Spices like curry, ginger, paprika, and thyme combine to give the curry a warm flavor. 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!
  • Coconut Milk: Adds richness, creaminess, and a subtle coconut flavor, forming the butternut squash curry’s creamy base.
  • Vegetable Broth: Enhances the savory aspects of the dish while providing necessary moisture.
  • Cayenne Pepper (Optional): Infuses a spicy kick for those who prefer a bit of heat.
  • Sea Salt: Balances flavors and enhances taste.
  • Cilantro Leaves: Serve as a fresh, herbaceous garnish, providing a burst of color and a touch of freshness.
butternut squash sliced in half on a white background

How To Make This Butternut Squash Curry Recipe

  1. Heat coconut oil in a large saucepan over medium-high heat. Add the finely chopped onion, minced garlic, and grated ginger, sautéing until the onion turns soft and translucent, which takes about 3 minutes.
  2. Stir in the curry powder, paprika, and dried thyme, allowing the spices to bloom and release their flavors for approximately 1 minute.
  3. Add the diced butternut squash (Check out the video on How To Peel And Chop Butternut Squash), followed by the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer on low heat.
  4. Allow the curry to simmer gently for about 15 minutes or until the butternut squash pieces become tender but maintain their shape.
  5. If desired, add a pinch of Cayenne pepper and season with sea salt to taste. Finish by garnishing the dish with fresh cilantro leaves.
vegan butternut squash and coconut curry recipe in a white plate with rice on a white background

Expert Tips

  • Look for a butternut squash that is firm, heavy for its size, and has a matte skin. Avoid squashes with blemishes or soft spots.
  • When dicing the butternut squash, try to make the pieces as uniform as possible. This ensures even cooking and a more attractive final dish.
  • Depending on your heat tolerance, you can adjust the level of spiciness by adding more or less Cayenne pepper. Start with a small amount, taste, and adjust accordingly.
  • Be mindful of the simmering time for the squash; you want it tender but not mushy. Check it with a fork to ensure it’s just right

Substitutions and Variations

Add your choice of protein for a more substantial meal. Tofu cubes, chickpeas, and lentils are great options. Just cook the protein separately and add it when the squash is tender.

You could also enhance the texture by sprinkling some toasted coconut flakes, chopped cashews, or slivered almonds on top when serving.

For those who love it hot, increase the cayenne pepper or add some chopped fresh chili peppers.

Storage Recommendations


If you have leftovers, allow the curry to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.


This coconut butternut squash curry can be frozen for longer-term storage. Place it in a freezer-safe container or freezer bags, leaving some room for expansion. It can be frozen for up to 3 months.


To reheat refrigerated curry, simply warm it on the stovetop over low to medium heat until heated through. You may need to add a splash of water or coconut milk to restore the desired consistency.

How To Serve Butternut Squash Coconut Curry

While serving with rice is traditional, you can also enjoy this curry with other grains like quinoa or even as a standalone dish. Finish by garnishing it with fresh cilantro leaves.

Recipe FAQs

What type of curry powder should I use for this recipe?

You can use any curry powder of your choice, but typically, a mild or medium curry powder works well for a balanced flavor. Adjust the amount to suit your taste preferences.

Can I use other types of squash instead of butternut squash?

Yes, you can. Acorn squash, pumpkin, or kabocha squash are good alternatives. They may have slightly different flavors and textures, but they can still create a tasty curry.

Can I make this curry ahead of time?

Yes, you can make the curry ahead and store it in the refrigerator. It often tastes even better the next day as the flavors have a chance to meld.

What other vegetables can I add to this curry?

Feel free to customize this dish by adding vegetables like bell peppers, peas, or spinach.

Love curry recipes?

I consider myself to be the queen of making simple and easy curries that are perfect weeknight dishes that the entire family will love! Check out my Black Bean And Butternut Squash stew!

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butternut squash & coconut curry on white bowl on white background

Butternut Squash and Coconut Curry

Butternut Squash and Coconut Curry is one of the easiest, quickest, and most flavorful dishes that you can prepare in under 30 minutes.
4.96 from 46 votes
Print Pin Rate
Course: Entrée, Main Course, Stew
Cuisine: Indian, Jamaican
Keyword: Butternut squash and coconut curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 245kcal



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


Calories: 245kcal | Carbohydrates: 19g | Protein: 3g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 561mg | Potassium: 590mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10157IU | Vitamin C: 24mg | Calcium: 78mg | Iron: 3mg