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Butternut Squash Curry Recipe

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3.9 from 57 reviews

This vibrant Butternut Squash Curry is a flavorful and creamy vegetarian dish featuring roasted butternut squash, aromatic spices, chickpeas, and spinach in a rich coconut milk base. Perfectly balanced with a hint of lime and a touch of sweetness from coconut sugar, it makes a hearty and satisfying meal that pairs beautifully with rice.

Ingredients

Butternut Squash

  • 1 medium butternut squash, peeled, seeded, and diced into ¾-inch pieces (700 g, about 5 cups)
  • 1 tsp oil
  • 2 tsp mild yellow curry powder, divided
  • Salt and pepper, to taste

Curry Base

  • 1 tbsp coconut oil
  • 1 large shallot, diced (50 g, ½ cup diced)
  • 4 cloves garlic, minced or grated
  • 1-inch piece ginger, grated
  • 2 tbsp red curry paste (30 g)
  • 1 14 oz (398 mL) can crushed or diced tomatoes
  • 1 14 oz (400 mL) can coconut milk
  • 1-2 cups vegetable stock or water (250-500 mL)
  • 1 tbsp soy sauce or tamari (15 mL)
  • 1 tbsp coconut sugar (15 g)
  • 1 540 mL (19 oz) can chickpeas or 2 cups cooked chickpeas
  • 4 cups baby spinach (85 g)

Finishing Touches

  • ¼ cup finely chopped cilantro
  • ½ lime, juice
  • Additional cilantro, for garnish
  • Cooked rice, to serve
  • Peanuts, for garnish
  • Lime wedges, for serving

Instructions

  1. Prepare the Squash: Preheat the oven to 400°F (200°C). Cut off both ends of the butternut squash, peel it, then slice in half crosswise to make top and bottom pieces. Slice each piece vertically in half, resulting in 4 pieces. Use a spoon to scoop out and discard seeds and pulp. Cut the squash into ¾-inch pieces.
  2. Roast Squash: Place the diced squash on a baking sheet. Drizzle with 1 tsp oil, sprinkle with 1 tsp of curry powder, salt, and pepper. Toss to coat evenly. Roast on the middle rack for 24-28 minutes, stirring halfway through, until the squash is tender and golden-brown, which helps caramelize natural sugars and deepen flavor.
  3. Sauté Shallot: While the squash roasts, heat 1 tbsp coconut oil in a large pot over medium heat. Add the diced shallots and cook for 3-5 minutes, stirring often, until they become soft and translucent.
  4. Add Ginger, Garlic & Spices: Stir in the minced garlic, grated ginger, remaining 1 tsp curry powder, and red curry paste. Cook for 1-2 minutes, stirring constantly to toast the spices and release their aroma.
  5. Add Liquids & Chickpeas: Pour in the crushed tomatoes, chickpeas, coconut milk, and 1 cup of vegetable broth. Scrape the bottom of the pot to loosen any browned bits. Season with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 12-15 minutes until the sauce slightly thickens.
  6. Optional - Blend Curry: For a thicker, creamier texture, transfer about 2 cups of the cooked curry and 1 cup of roasted butternut squash to a blender and puree until smooth. Pour the blended mixture back into the pot. Alternatively, pulse an immersion blender directly in the pot a few times before adding spinach. This step is optional for texture preference.
  7. Finish Curry: Add baby spinach, soy sauce, and coconut sugar to the pot. Cook for 2-4 minutes, stirring occasionally, until the spinach wilts and flavors meld. Stir in the roasted butternut squash, lime juice, and chopped cilantro. Adjust curry consistency by adding more broth if needed.
  8. Serve Curry: Spoon the curry into bowls alongside your choice of cooked rice. Garnish with extra cilantro, peanuts, and lime wedges as desired for added texture and brightness.

Notes

  • Roasting the squash enhances its natural sweetness and adds depth of flavor to the curry.
  • Adjust the amount of curry paste to control the heat level according to your taste.
  • If you prefer a smoother curry, blending a portion of the curry is recommended but completely optional.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully on the stovetop or microwave.
  • For a gluten-free version, ensure soy sauce or tamari is gluten-free.
  • Peanuts add a nice crunch but can be omitted for a nut-free option.

Find it online: https://recipethrive.com/butternut-squash-curry-recipe/