Butternut Squash Curry

5 from 11 votes

Enjoy a creamy, coconut-infused Butternut Squash Curry that’s ideal for a healthy weeknight dinner or meal prep. This easy-to-make curry is naturally vegan and dairy-free.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Vegetarian

Cuisine: Vegan, Vegetarian

Keyword: butternut squash curry

Servings: servings

Author: Chelsea Lords

Cost: $10.78

Equipment

Large pot

Ingredients

2 tablespoons finely minced ginger
1 large shallot diced
1 tablespoon minced garlic
1 butternut squash diced
2 tablespoons coconut oil
3 tablespoons red curry paste see note 1
1-1/2 teaspoons yellow curry powder
1/4 teaspoon ground coriander
1 teaspoon salt
3/4 cup vegetable broth
1 (15-ounce) can coconut milk
1 (14.5-ounce) can fire-roasted diced tomatoes
2 teaspoons sugar optional
3 cups baby spinach
Cooked rice optional, for serving
Toppings as desired see note 2

US - Metric

Instructions

Mince ginger and garlic, dice shallot, and cut butternut squash into 1/2-inch pieces to get 4-1/2 cups.
Heat coconut oil in a large pot over medium-high heat. Sauté shallot until golden, about 2–3 minutes. Add squash, garlic, and ginger, stirring to coat.
Stir in curry paste, curry powder, coriander, and salt until squash is coated. Cook until fragrant, about 3–5 minutes.
Pour in coconut milk, broth, and tomatoes. Stir, then bring to a simmer. Lower heat, cover, and cook until squash is tender, about 18–25 minutes. When the squash can easily be pierced by a fork, it’s ready.
Remove the lid and continue to simmer for a few minutes to thicken the sauce. Taste and add sugar if needed. Remove pot from heat and let cool for 2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
Spoon curry over rice, add lime juice, and sprinkle with chopped nuts and cilantro.

Video

Notes

Note 1: Check if your curry paste is vegan if needed. Thai Kitchen® is a vegan option. Adjust spice level by using less curry paste.

Note 2: Great toppings include crushed cashews, peanuts, pistachios, chopped cilantro, and lime wedges.

Nutrition Note: The nutritional information does not include rice or optional toppings.

Storage: Keep in an airtight container in the fridge for 3–5 days or freeze for up to 3 months. Reheat on the stove or microwave, adding broth if too thick.

Nutrition