Indian Butternut Squash Curry (~Vegan Option~)

Name: Butternut Squash Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups diced butternut squash; 1 tablespoon ghee; 1 medium onion (chopped); 4 garlic cloves (minced); 1 teaspoon ginger paste; 3 cups fresh spinach; 1-15 ounce can diced tomatoes; 1 teaspoon cumin seeds (toasted and ground); 1 teaspoon coriander seeds (toasted and ground); 1/2 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground cinnamon; 2 teaspoons curry powder; 1/2 teaspoon ground black pepper; 2 teaspoons salt; 1/2 cup vegetable broth; 1-15 ounce can coconut milk; 1 tablespoon fresh lime juice; 1/4 cup chopped cilantro (for garnish); 2 sliced limes (for garnish)

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Butternut Squash Curry is the ultimate comfort food, with tender chunks of sweet butternut squash simmered in a spicy sauce of fragrant herbs, spices and creamy coconut milk.

orange colored butternut squash curry in a bowl with rice and fresh lime slices

And a meal like this takes less than an hour to make, right on the stove, in one pot for minimal cleanup. It's delicious and perfect for easy weeknight dinners!

The butternut squash is creamy when cooked, the coconut milk adds a rich and silky quality to the dish, while the fresh herbs and spices all add to the delicious flavor. Plus, it's packed with veggies like tomatoes and spinach for even extra goodness.

If you love butternut squash as much as we do over here, try some of these recipes:

Butternut Squash and Red Pepper Soup
Sous Vide Butternut Squash
Cinnamon Roasted Butternut Squash
Butternut Squash Stuffing
Creamy Turkey Lasagna

The boyfriend and I are HUGE fans of curry dishes. While we love comfort food recipes like this Instant Pot Chili Mac and this hearty Vegetarian Lasagna, there is something about the rich, fragrant and spicy flavors of a good curry like these:

Serve this butternut squash curry with Coconut Jasmine Rice or Instant Pot basmati rice, and some fresh made Naan, curry is the ultimate comfort food.

Jump to:

Ingredients
Step By Step Instructions
Expert Tips
Frequently Asked Questions
Recipe
💬 Comments

Ingredients

I want to stress that for this recipe, and really any curry recipe like this Eggplant Curry or Zucchini Curry, fresh ingredients will give you the best results.

If you can, buy whole spices, toast them and grind them with a spice grinder or mortar and pestle.

Full fat coconut milk is also highly recommend. The light version tends to be watery and has less of the silkiness we want in this dish.

Use fresh butternut squash if possible. You can buy a whole squash and cut it up (how to cut a butternut squash), or many stores have it already diced in packages. You can use frozen butternut squash in a pinch, but I recommend the fresh for the best results.

Ghee is used to sauté the butternut squash and vegetables. Ghee is clarified butter and has an incredible flavor. You can replace it with coconut oil, avocado oil or olive oil to make it vegan.

The full list of ingredients and instructions can be found in the recipe card at the bottom of the post.

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Step By Step Instructions

If you have chosen to use fresh spices for this butternut squash curry (like I recommend), heat a skillet over medium heat and add the coriander and cumin seeds. Toast until they start to become fragrant, about 3-5 minutes. Shake the pan periodically to ensure you don't burn them.

Remove the spices from the heat and grind in a spice grinder or with a mortar and pestle.

Heat a skillet over medium heat and add the ghee. Add the onions and garlic and cook until softened, about 3-5 minutes.

Add the butternut squash and saute for 3-5 minutes.

cubes of butternut squash and onions in a skillet

Add the fresh spinach and cook, stirring periodically to prevent sticking and burning, until spinach is wilted. Add the ginger paste and cook for 1 minute.

Add the canned tomatoes, juice and all, and mix well. Scrape any stuck bits off the bottom of the pan. Simmer for 2 minutes.

tomatoes, butternut squash and spinach in a skillet

Add the seasonings and cook for 1 minute. Add the broth and bring to a simmer. Cook for 3 minutes.

Add the coconut milk and bring to a simmer. Continue simmering for 5-7 minutes, until liquid has reduced and the the sauce is creamy. Stir in the fresh lime juice.

vegetables in a creamy orange sauce in a skillet

Remove from heat and garnish with chopped cilantro and fresh lime wedges. Serve with rice and/or naan.

cubed butternut squash in an orange curry sauce with rice in a bowl

Expert Tips

Add additional cayenne pepper for a spicier curry - you can also use Kashmiri chili.
I highly recommend using fresh, whole spices for the best flavor.
Full fat coconut milk will give you the best creamy, silky curry.
Fresh butternut squash is recommended, but frozen can be used in a pinch. Learn how to cut a butternut squash.
Substitute coconut oil, olive oil or avocado oil for the ghee.
I use a limited amount of salt in the recipe because everyone has a different palate. You may need to add additional salt to taste at the end.

Frequently Asked Questions

What flavors go well with butternut squash?

Warm spices such as cinnamon, nutmeg, cloves and allspice go great with butternut squash, as well as herbs such as rosemary, sage and thyme. It is also great with maple syrup, honey or dark brown sugar and complemented well by fatty, salty items like bacon, ham and sausage.

Do I need to peel butternut squash?

Butternut squash has a thin skin that can be eaten when cooked.

How to make vegan butternut squash curry.

To make this recipe vegan, substitute coconut oil for the ghee, and vegetable broth for the chicken broth.

How do you thicken a curry?

The simplest way is to use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of waste until combined. Slowly whisk it into the curry as it simmers until desired thickness has been reached. Add more if needed.

Did you make this recipe? Rate it and leave a comment to let me know how it turned out!