Butternut Squash Curry

The Fall is finally here, and you know what that means? Try this Butternut Squash Curry alongside pumpkin-spiced lattes, cozy sweaters, and rich butternut squash dishes.

And today, we've got a real treat that combines the best comfort food with the vibrant flavors of global cuisine. 

After making spicy butternut squash soup, I had extra butternut squash from the market, so I made this butternut squash curry with coconut milk. We loved it and hope you will, too!

Prepare this curry in larger batches over the weekend and then portion it into individual airtight containers for easy and convenient grab-and-go lunches. Here's a recipe to make effortless meals for the rest of the week.

Why You'll Love This Recipe?

⭐️Creamy & delicious.

⭐️This dish is entirely vegan.

⭐️Meal prep friendly.

⭐️A perfect fall recipe.

Ingredients

• 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 thick skin, removing it using a peeler rather than a knife is best. 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 cloves of garlic brightness.
• Curry Powder: You can find it in most grocery stores or online.
• Cayenne Pepper and Paprika Blend: For authentic Indian flavors, combine half a teaspoon of cayenne pepper with half a teaspoon of 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?

1. Preheat your oven to 400°F. Toss butternut squash cubes with olive oil and salt, then roast on a baking sheet for 25-30 minutes until tender and crispy.

2. While squash roasts, heat oil in a pot over medium heat. Cook diced onion and garlic until soft and fragrant.

3. Add curry powder, cumin, and coriander to the pot, stirring to combine. Pour in coconut milk, roasted squash, and salt. Reduce heat and simmer for 10 minutes.

4. Serve in bowls, garnishing with fresh cilantro and a squeeze of lemon juice.

What To Serve With?

• Salad: A simple green salad or this spicy complement, the Fiesta salad, would be an excellent choice.
• Rice: The bold flavors of the curry will be complemented by a bed of jasmine rice, brown rice, 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.

Variations

• Party Variations: Consider swapping the coconut milk with fresh cream.
• 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: For extra protein, add ingredients like chickpeas, mung beans, lima beans, tofu, or cottage cheese; refer to recipes like tofu curry or lima bean curry.
• Thai Flavors: Add a tablespoon of Thai red curry paste during the final stages of the cooking process. 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 the cooking process.

Recipe Tips & Tricks

• Heavy-bottomed pan: For the even heat distribution that makes perfect sauteed onion(a crucial part of achieving the best texture).
• Roasted Butternut Squash: Roast the butternut squash cubes before adding them to the curry.
• A Squeeze of Lime Juice:  Drizzling freshly squeezed lime juice enhances and balances the richness of the curry.

FAQ