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.
Delicious!!! I can’t wait to make it again. Thank you for another great recipe :-)
Anthony, I’m so happy you enjoyed it. Thank you for sharing your feedback.
This is something that looks like my kind of food. Thanks for sharing this recipe
Amazing simple fairly quick recipe! New family’s favorite, thanks <3
Gess, I’m so happy you and your family enjoyed it. Thank you for sharing your feedback with us.
My 8 month old had not tried butternut squash yet so I was in search of the perfect recipe and this was absolutely fabulous! It was simple and quick to throw together and had SO much flavor! We had leftover jasmine rice so I served it over that. She was a fan as well :) Thank you for such a delicious recipe! I will definitely be making it again.
Elizabeth, I’m so happy you and your baby enjoyed it. Thank you for sharing your feedback.
This recipe is superb! I have tried it several times now and it comes out great each time. I have made it with both yellow and russet potatoes as well and both turned out great. Thank you for sharing this recipe, Michelle!
Autumn, thank you very much for your feedback, I’m happy you enjoyed it and also shared your adjustments with us.
I love this recipe!! Even my 3 year old enjoys it. I’m kicking myself though because I should have used full-fat coconut milk. Thank you!
Susan, I’m so happy you and your toddler enjoyed it. Yes, I hope you also try it with the full-fat coconut milk. Thank you for sharing your feedback with us.
Made this tonight, and it was great! Added cauliflower just to use up what we had. I didn’t have cilantro on hand so subbed parsley, but cilantro would be better. Served with rice and a dollop of plain yogurt. Thanks for the recipe!
Rae, I’m so happy you enjoyed it. Love how you add the cauliflower. Thank you for sharing your feedback with us.
Great recipe! I added some cashews for crunch and protein. I had it alongside some brown rice. Yum!
Cathleen, I’m so happy you enjoyed it. Love the addition of cashews, yum!
Can I use frozen butternut squash for this recipe?
Yes you can Nakia, I hope you enjoy!
I made this tonight with a couple of additions. Absolutely loved it as did my family! Added cauliflower and chicken for the men in the house. Will be making this often now…Thank you for sharing this recipe!