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.
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.
How To Make This Butternut Squash Curry Recipe
- 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.
- Stir in the curry powder, paprika, and dried thyme, allowing the spices to bloom and release their flavors for approximately 1 minute.
- 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.
- Allow the curry to simmer gently for about 15 minutes or until the butternut squash pieces become tender but maintain their shape.
- If desired, add a pinch of Cayenne pepper and season with sea salt to taste. Finish by garnishing the dish with fresh cilantro leaves.
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
Refrigerator
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.
Freezer
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.
Reheating
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
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.
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.
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.
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!
- Thai Coconut Curry Tofu
- Curry Quinoa with Broccoli
- Curry Chickpea Salad
- Curry Cabbage
- Cauliflower Rice Curry
- Spicy Potato Curry
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Butternut Squash and Coconut Curry
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.
Very easy recipe and it tasted great!
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.
Thank you Jan for your feedback, so happy you enjoyed it.
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.
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.
can i use tumeric instead of curry
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…
Just excellent!! Love it! We paired it with quinoa and it was great. Thanks!
Awesome, I’m so happy you enjoyed it, love quinoa!
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!
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.
How do I make this a slow cooker recipe?
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
Made this last night! An instant hit – even my 20-month-old loved it. :) Thanks for a great recipe!
Awesome Ulla, so happy to hear that even your young one enjoyed it!
Any ideas on how to sub out the coconut milk if I don’t have it on hand?
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.
onion~is that 1 onion or so? Sorry don’t see it mentioned
Thank you very much Cheryl, it’s 1 medium onion finely chopped. Hope you like it!