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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.
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.
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 this Cauliflower Tikka Masala, Eggplant curry or spicy potato curry.
Serve this butternut squash curry with Coconut Rice and some fresh made Naan, curry is the ultimate comfort food.
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 (affiliate links).
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. Buy coconut milk (affiliate link).
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 saute 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. Buy Ghee.
The full list of ingredients and instructions can be found in the recipe card at the bottom of the post.
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.
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.
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.
Remove from heat and garnish with chopped cilantro and fresh lime wedges. Serve with rice and/or naan.
Expert Tips
- Add additional cayenne pepper for a spicier curry.
- 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.
Did you make this recipe? Rate it and leave a comment to let me know how it turned out!
Butternut Squash Curry
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
Instructions
- If you have chosen to use fresh spices (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.
- 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.
- 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.
- Remove from heat and garnish with chopped cilantro and fresh lime wedges. Serve with rice and/or naan.
Expert Tips:
- Add additional cayenne pepper for a spicier curry.
- 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.
- 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.
Nutrition
