Creamy Butternut Squash Curry is perfect for a healthy weeknight dinner or weekly meal prep. This vegan curry is simple to make and naturally dairy free.
Why We Love Butternut Squash Curry
- Rich Flavor: Enhanced by a mix of aromatic spices.
- Creamy Texture: Achieved with coconut milk and squash soup.
- Nutritious: Loaded with vitamins and fiber.
- Versatile: Adaptable to various tastes and diets.
- Simple to Prepare: Ideal for quick, hassle-free cooking.
Ingredients
- Butternut Squash & Soup: Sweet, nutty squash and its soup add creaminess and depth.
- Shallot, Garlic, Ginger: Create a flavor base with sweet, pungent, and spicy notes.
- Spices: Offer a blend of earthy, warm, and spicy flavors in butternut squash curry.
- Coconut Milk & Crushed Tomatoes: Enhance creaminess and balance with sweetness and acidity.
- Garnishes (Lime Juice, Cilantro, Peanuts): Add freshness, acidity, and texture.
- Spinach: Contribute nutrition, color, and a contrasting bitterness.
Quick Tip
Using soup enhances the curry’s squash flavor and creaminess, making it a versatile and delicious ingredient.
How To Make Butternut Squash Curry
- Prepare: Chop shallot, garlic, ginger, and squash.
- Bloom: Fry spices in oil.
- Combine: Add squash soup, tomatoes, and coconut milk.
- Simmer: Cook until squash softens.
- Garnish & Serve: Add lime, cilantro, and peanuts.
Cooking Tips
- Quality Ingredients: Choose ripe, organic squash, full-fat coconut milk, and high-quality fire-roasted tomatoes.
- Season to Taste: Adjust spices as needed, considering their intensity increases during cooking.
- Essential Toppings: Add lime juice, cilantro, and peanuts for enhanced flavor and texture.
- Simmer Slowly: Cook butternut squash curry on low heat to meld flavors and tenderize squash.
Storage
- Refrigerate: Keep the butternut squash curry in an airtight container for 3-4 days.
- Freeze: Freeze for up to 3 months.
- Reheat: On stove or microwave, add water if too thick.
More Plant-Based Meals
- Sweet Potato Burrito Bowls
- Chickpea Salad
- Roasted Butternut Squash Couscous Bowls
- Pesto Vegetable Bowls
- Healthy Tacos
Butternut Squash Curry
A creamy, coconutty Butternut Squash Curry that is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally vegan and dairy free.
Ingredients
- 1 large shallot diced (~1/3 cup)
- 3 cloves minced garlic (~1 and 1/2 teaspoons)
- 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
- 1 butternut squash diced (~4 and 1/2 cups)
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste Note 1
- 1 and 1/2 teaspoons yellow curry powder
- 1/4 teaspoon ground coriander
- 3/4 cup Packaged Butternut Squash Soup Note 2
- 1 can (15 ounces) full-fat coconut milk
- 1 can (14.5 ounces) good quality fire-roasted diced (or crushed) tomatoes
- 1 teaspoon fine sea salt
- 1-2 teaspoons white sugar optional
- 3 cups fresh baby spinach
- Serve with: cooked basmati rice, crushed cashews/peanuts/pistachios, chopped cilantro, lime wedges
Instructions
- Start by prepping ingredients: dice the shallot, mince the garlic and ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside.
- Heat the coconut oil in a large, deep skillet over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get golden. Add the butternut squash, garlic, and ginger. Stir to coat everything with the oil.
- Add the red curry paste (see Note 1), yellow curry powder, and coriander. Stir until all the butternut squash is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the butternut squash soup (See Note 2), coconut milk, and can of tomatoes. Stir and add in the salt. Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the squash to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it's ready.) Remove the lid and continue to simmer for a few minutes to thicken the sauce. Depending on the tomatoes you used, you may need to add 1-2 teaspoons white sugar. Taste and add as needed. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
- Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl (a must-have addition IMO) and if desired, top with finely chopped nuts and cilantro.
Recipe Notes
Note 1: If vegan, make sure the red curry paste is vegan; Thai Kitchen® is vegan. If sensitive to spice, start with 2 tablespoons.
Note 2: Check the label of the packaged butternut squash soup, to be sure it's vegetarian/vegan. We used Pacific Foods® Organic Vegan Dairy-free butternut squash soup. The nutritional profile will also vary, depending on the brand used.
Nutritional information does not include rice or optional toppings.
Nutrition
Calories: 128kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 407mg | Potassium: 623mg | Fiber: 4g | Sugar: 5g | Vitamin A: 17736IU | Vitamin C: 36mg | Calcium: 99mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I think I will never taste the butternut squash carry because it’s not available in sub-continent (Indian) region.
So sorry Laura! You could try another squash that is available to you!
Delicious! The amount of heat was perfect. I will definitely add into my supper rotation. Trying to add more vegetarian meals and this will do nicely. Thanks 😋
I am SO thrilled to hear this! Thanks! 🙂