Butternut Squash Coconut Curry is one of the easiest, quickest, and most tasty dishes that you can prepare in under 30 minutes.
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! Check out my Black Bean And Butternut Squash stew!
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
How To Make Butternut Squash Coconut Curry
Check out the video on How To Peel And Chop Butternut Squash
To make Butternut Squash Coconut Curry, peel and cut butternut squash into cubes, saute the onion, garlic, ginger, curry powder, paprika, and thyme. Add butternut squash cubes and stir to coat. Add coconut milk, veggie broth, and cook until squash is tender. Stir in salt and pepper and serve.
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!
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Categories
- Categories: Gluten-Free, Vegan
- Courses: Entrée, Main Course, Stew
- Cuisines: Indian, Jamaican
Nutrition
(Per portion)- Energy: 229 kcal / 957 kJ
- Fat: 18 g
- Protein: 5 g
- Carbs: 188 g
Cook Time
- Preparation: 10 min
- Cooking: 15 min
- Ready in: 25 min
- For: 6 people
Ingredients
- 4 cups butternut squash, peeled, deseed and dice
- 1-2 tablespoon coconut oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons curry powder
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 14-ounce can coconut milk
- 1 cup vegetable broth, or 1 vegetable bouillon plus 1 cup water
- 1/4 teaspoon Cayenne pepper, optional
- 1 teaspoon sea salt, or to taste
- 2 tablespoons fresh cilantro leaves
Instructions
- 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.
Wow! My family loves the butternut squash curry. We had some squash from our garden that needed to be used and we found this recipe. It was so tasty!
Is there any way to remove the “do not seek or share my information”? It hides the amounts of the ingredients.
I tried hitting both of the print buttons to see if that would get rid of it, but I could get either print button to do anything.
Hey, there’s no “Print” button for this recipe. Would love to make this but do not enjoy cooking from my phone 🤪
Hello Grace, there are two print buttons on the page, the first one is right below the first image of the recipe, one of the tabs beneath the photo is for print
Unfortunately it’s not there. I scrolled up and down again today and there is nothing. I’m on my phone though…is it only on the desktop version?
Hello Grace, I just checked my Iphone and it is right below the first image/photo, it is actually a Print icon instead of the word on my phone. I’ll email you the image
This recipe is so delicious! It is now part of our weekly rotation!!
This butternut squash coconut curry is absolutely healthy
Hi Michelle… I’m glad I found your channel as I was looking for ways to cook Butternut Squash. From the ingredients list, I think this is the recipe for me. I just wish you had listed the name of the curry powder you had used. I will use what I have on hand. I’ll come back and give the recipe a rating. I’m sure I’ll be making more of your recipes. Thanks Ruth
Ruth, thank you very much, I hope you enjoy it. This recipe is very flexible, basically any curry powder will do, although I usually use a curry powder from the Caribbean like Chief, Betapac or Blue Mountain.
This recipe is hundred percent 💯 delicious 😋🤤
Thank you.