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: Gluten-Free, Vegan
- Courses: Entrée, Main Course, Stew
- Cuisines: Indian, Jamaican
- Energy: 229 kcal / 957 kJ
- Fat: 18 g
- Protein: 5 g
- Carbs: 188 g
- Preparation: 10 min
- Cooking: 15 min
- Ready in: 25 min
- For: 6 people
- 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
- 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.
I used Penzey’s Curry Now curry powder and made exactly as written, skipping the optional cayenne pepper. A nice touch of heat made this a simple satisfying dish, served it over coconut rice. Highly recommend!
Betty, I’m so happy you enjoyed it. Thank you very much for sharing your adjustments.
My husband and I made this last night for dinner. It was easy to make and my husband LOVED it! We served it over basmati rice. I’ve never cooked butternut squash or used curry before. It was such fun to try this recipe. It is a Delightful dish!
Oh wow Stacy, that is so awesome! I’m so excited that you and your husband loved it. Thank you very much for sharing your feedback.
Loved this recipe, used both butternut squash & sweet potato to use up extra produce, thank you!
Camille, that’s awesome, I’m so happy you enjoyed it and I love how you added sweet potatoes, yummy!
Fantastic recipe! We love this and every time we serve it, we get requests for the recipe.
My second time making this Amazing butternut squash recipe in a week. It’s absolutely delicious!! I wanted to find a way to make an amazing butternut squash without making just it a basic way and this fir the bill perfectly with the coconut curry flavors… Thank you
Jan, I’m so happy you enjoyed it. Thank you very much for sharing your feedback with us.
great recipe – its one of our favorites!
Allan, I’m so happy you and your loved ones enjoy it.
This is excellent! I made this for company without trying it first (and just hoped that I would love it as much as love every other recipe of yours that I have tried). It was enjoyed by all! (And I even had to leave out the onion and garlic due to a food allergy, so I can only imagine how good it would be with it included.)
Oh wow Lindsey, thank you for having so much faith in my recipes. I’m very happy that you and your company enjoyed it. Thank you for sharing your feedback, I really appreciate it.
This is one of my favourite dishes. Thanks
Delicious!!!! In the last few years I have really gotten into butternut Squash. I really enjoyed this dish. Thank you so much for your healthy recipes. I really appreciate the time that you take to put these together.
Can this dish be frozen?
Yes Liz, it can be frozen in a freezer container.