This Butternut Squash Curry is creamy, cozy, and naturally vegan. You roast the squash for deep flavor, then simmer it in coconut milk with curry powder, cumin, and coriander. It takes about 55 minutes, with only 15 minutes of hands-on time.
After making my spicy butternut squash soup, I had extra butternut squash from the market. So I turned it into this curry with coconut milk. We loved it, and I hope you will too!
It's also one of my favorite vegetarian comfort meals for meal prep. Make a big batch on the weekend, then pack it into containers for easy lunches all week.
Roasting the squash first is the secret here. It turns sweet and soft, and the cayenne adds a gentle kick. It's mild enough for the whole family; however, you can easily make it spicier.
Ingredients
- Unsweetened Coconut Milk: I used full coconut milk. Feel free to use a lighter version, but it will be less creamy.
- Butternut Squash: Because it has a thick skin, it's best to peel it with a peeler rather than a knife. If you prefer, you can also buy pre-cut butternut squash to save time.
- Onions: This recipe works with either red or yellow onions.
- Garlic: I highly recommend freshly peeled garlic cloves for added brightness.
- Curry Powder: You can find it in most grocery stores or online.
- Cayenne Pepper and Paprika Blend: For gentle heat and smoky color, combine ½ teaspoon each of cayenne pepper and smoked paprika.
- Olive Oil: For added richness, you can also use coconut or vegetable oil.
- Optional: Grate some fresh ginger and garnish it with chopped cilantro leaves.
How To Make Butternut Squash Curry
- Step 1. Preheat the oven to 400°F. Toss the squash cubes with 1 tablespoon olive oil and ½ teaspoon salt. Roast on a baking sheet for 25-30 minutes, until tender and golden.
- Step 2. While the squash roasts, heat the remaining 1 tablespoon oil in a large pot over medium heat. Cook the onion for 5 minutes, then add the garlic and ginger for 1 minute.
- Step 3. Stir in the curry powder, cumin, coriander, cayenne and smoked paprika for 30 seconds. Add the coconut milk, roasted squash and remaining ½ teaspoon salt. Simmer on low for 10 minutes.
- Step 4. Stir in the lime juice, top with cilantro, and serve over rice or with naan.
What To Serve With Butternut Squash Curry
- Salad: A simple green salad or the spicy Fiesta salad would be an excellent choice.
- Rice: The bold flavors of the curry will be complemented by a bed of jasmine, brown, or steamed white rice.
- Naan Bread: A soft, fluffy naan bread is perfect for scooping up the tasty curry.
- Cooling Side Dishes: Enjoy with Indian raita or freshly cut veggies.
Storage & Meal Prep
- Refrigerator: Let the butternut squash curry cool, then store it in an airtight container. It keeps well in the fridge for up to 4 days.
- Freezer: Freeze the curry in single portions for up to 3 months. Thaw it overnight in the fridge, or use the defrost setting on your microwave.
- Reheating: Warm the curry over medium-low heat, stirring occasionally. Add a splash of water if it looks too thick. In the microwave, heat it in 1-2 minute bursts and stir in between.
- Meal Prep: Make a big batch on the weekend and split it into containers for easy lunches all week. Keep the rice separate, so it doesn't soak up the sauce and turn mushy.
Variations
- Party Variations: Consider swapping the coconut milk with heavy cream (the curry won't be vegan).
- Veggies: Add broccoli, pumpkin, sweet potatoes, or zucchini. Don't worry; the curry will taste perfect with the added natural flavors of these veggies.
- Protein: Add chickpeas, mung beans, lima beans, tofu, or paneer (Indian cottage cheese); see recipes such as tofu curry or lima bean curry.
- Thai Flavors: Add 1 tablespoon Thai red curry paste during the final stages of cooking. Allow it to cook on low heat for 1-2 minutes. Finish by garnishing it with Thai basil.
- For a sweeter version, stir in maple syrup or coconut sugar at the end of cooking.
Recipe Tips & Tricks
- Heavy-bottomed pan: For even heat distribution, yielding perfectly sautéed onions (a crucial part of achieving the best texture).
- Mash a few cubes: Pressing some squash into the sauce thickens and creams it up without extra cream.
- A Squeeze of Lime Juice: Drizzling freshly squeezed lime juice enhances and balances the curry's richness.
Frequently Asked Questions
Both are great and have unique flavors. Yellow onion is my pick. Its gentle sweetness balances the curry's heat. Red onion works too and gives a slightly milder, savory flavor.
Yes. Curry powder gives this butternut squash curry its warm, golden flavor and color, so don't skip it. Mild curry powder keeps the curry family-friendly. Madras curry powder adds more heat and a deeper flavor. You can also make my homemade Madras curry powder in about 10 minutes.
Cayenne pepper is the heat-producing ingredient in this recipe. If you find it too spicy, you can adjust the amount or skip it; it won't significantly affect the recipe's overall taste.
Heavy cream or cashew cream. Almond milk works in a pinch, but the curry will be thinner.
Yes. Roast frozen cubes for 35-40 minutes; no need to thaw.
Simmer it uncovered for 5 more minutes, or mash some of the squash into the sauce.
📖 Recipe
Easy Butternut Squash Curry (With Coconut Milk)
Ingredients
- 1 butternut squash about 2½-3 lbs, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil divided
- 1 teaspoon salt divided
- 1 yellow onion large, chopped (about 1 cup)
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated, optional
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon smoked paprika
- 14 oz coconut milk full-fat, unsweetened, 1 can
- 1 tablespoon lime juice or lemon juice
- 2 tablespoons fresh cilantro chopped
Instructions
Roast The Squash
- Preheat the oven to 400°F. Toss the squash cubes with 1 tablespoon olive oil and ½ teaspoon salt.
- Spread the squash on a baking sheet in a single layer. Roast for 25-30 minutes, until tender and golden on the edges.
Make The Curry Base
- While the squash roasts, heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until soft.
- Add the garlic and ginger, and cook for 1 minute.
- Stir in the curry powder, cumin, coriander, cayenne and smoked paprika. Cook for 30 seconds, until fragrant.
Simmer And Serve
- Pour in the coconut milk. Add the roasted squash and the remaining ½ teaspoon salt.
- Simmer on low for 10 minutes, stirring now and then. For a thicker curry, mash a few squash cubes against the side of the pot.
- Stir in the lime juice, top with cilantro, and serve over rice or with naan.
Notes
- Cut into 1-inch cubes so the squash roasts evenly.
- Shortcut: use 2 lbs pre-cut or frozen squash cubes. Roast frozen cubes 35-40 minutes.
- Heat level: skip the cayenne for mild, or add 1 teaspoon for spicy.
- Swap: heavy cream works instead of coconut milk (then it's not vegan). Light coconut milk makes a thinner curry.
- Storage: fridge up to 4 days, freezer up to 3 months. Reheat on the stove with a splash of water.
