5.03

Butternut Squash Coconut Curry

Butternut Squash Coconut Curry

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

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Butternut Squash Coconut Curry

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. Serve it with rice or in a gluten-free wrap with lettuce, tomato. and cucumber.

Butternut Squash Coconut Curry

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

How To Make Butternut Squash Coconut Curry

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!

Butternut Squash Coconut Curry

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Per portion
Energy:
229 kcal / 957 kJ
Fat:
18 g
Protein:
5 g
Carbohydrate:
188 g

Ingredients

For: 6 people
Preparation:
10 min
Cooking:
15 min
Ready in:
25 min

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, vegetable broth.

  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.

Please Leave a Comment and a Rating

Rating

23 Comments
  1. Lucy
    September 30, 2018

    5.05

    Omg this curry is absolutely amazing. So tasty. Will definitely be saving this recipe. Thank you!!

    • Michelle Blackwood
      September 30, 2018

      Thank you Lucy for your feedback. I’m so happy you enjoyed it!

  2. Jess
    June 3, 2018

    5.05

    Amazing. I made this and I couldn’t stop eating it. So flavorful and satisfying.

    • Michelle Blackwood
      June 3, 2018

      That’s wonderful to read Jess, I’m so happy it is one of my favorite recipes.

  3. Kerry
    May 22, 2018

    5.05

    Very easy recipe and it tasted great!

  4. Jan
    January 1, 2018

    Has this for dinner tonight. It was wonderful! I did add a bit more cinnamon (it was an ingredient in my curry) and used chicken broth instead of water. Will definitely make it again.

    • Michelle Blackwood
      January 1, 2018

      Thank you Jan for your feedback, so happy you enjoyed it.

  5. Rose
    November 30, 2017

    This sounded so good, but unfortunately it was one of the worst dishes I’ve ever made. I used sweet curry and the taste just wasnt there. I tried to doctor it up but I didn’t go in the right direction. It smelled good, but the taste was so bland.

    • Michelle Blackwood
      November 30, 2017

      Rose so sad that it didn’t turn out right, that’s is exactly why I would not include curry powder in my recipes, I would actually say, turmeric, coriander, cumin and give the amounts, then you would find readers still asking me for curry powder and I have to explain that no two curry powders are the same, they differ from brand to brand and from country to country so the tastes are never the same If I’m going to use curry powder, I only use Blue Mountain curry powder from Jamaica and Chief from Trinidad, don’t like any other unless I make it myself. If it is bland and sweet, I add extra cumin and cook until thick, add salt and cayenne and that should fix it, the butternut squash and coconut milk are sweet so a savory curry would be better.I will have to now edit the recipe and add the exact amount of ingredients that are needed in the curry powder so the recipe comes out the same for everyone.

  6. phyli
    November 20, 2017

    can i use tumeric instead of curry

    • Michelle Blackwood
      November 20, 2017

      I love to substitute this combo for curry, 2 teaspoons turmeric, 1 ½ teaspoons cumin, 1 teaspoon coriander for a deeper flavor but you can if you don’t have the extra spices I just haven’t tried it alone. Please let me know how it turns out…

  7. Anne and Joe
    July 28, 2017

    Just excellent!! Love it! We paired it with quinoa and it was great. Thanks!

    • Michelle Blackwood
      July 28, 2017

      Awesome, I’m so happy you enjoyed it, love quinoa!

  8. Theresa@aloveafare
    November 1, 2016

    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
      November 1, 2016

      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.

  9. Monica
    October 29, 2016

    How do I make this a slow cooker recipe?

    • Michelle Blackwood
      October 29, 2016

      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

  10. Ulla
    October 27, 2016

    Made this last night! An instant hit – even my 20-month-old loved it. :) Thanks for a great recipe!

    • Michelle Blackwood
      October 27, 2016

      Awesome Ulla, so happy to hear that even your young one enjoyed it!

  11. Tiffany S
    October 9, 2016

    Any ideas on how to sub out the coconut milk if I don’t have it on hand?

    • Michelle Blackwood
      October 9, 2016

      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.

  12. cheryl
    October 3, 2016

    onion~is that 1 onion or so? Sorry don’t see it mentioned

    • Michelle Blackwood
      October 3, 2016

      Thank you very much Cheryl, it’s 1 medium onion finely chopped. Hope you like it!