Name: Butternut Squash Curry
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 1 large Butternut Squash (approx. 2-2.5 lbs/1-1.2 kg): Peeled, seeded, and cubed into 1-inch pieces. This winter squash provides the sweet, nutty base and vibrant color.; 1 tablespoon Coconut Oil (or vegetable oil): For sautéing the aromatics.; 1 large Yellow Onion (approx. 1.5 cups chopped): Finely chopped, forming the aromatic foundation.; 3-4 cloves Garlic: Minced, adding pungent depth.; 1-inch piece Fresh Ginger: Grated or minced, for a warm, zesty kick.; 2-3 tablespoons Red Curry Paste (Thai style): Adjust to your spice preference; ensure it’s vegan if needed. This is the heart of the curry flavor.; 1 teaspoon Ground Turmeric: For color and earthy notes.; 1 teaspoon Ground Cumin: Adds a warm, smoky element.; ½ teaspoon Ground Coriander: Provides a mild, citrusy spice.; 1 can (13.5 oz / 400ml) Full-Fat Coconut Milk: Creates the creamy, rich sauce.; 1-1.5 cups Vegetable Broth: To adjust consistency and add savory depth.; 1 can (15 oz / 425g) Chickpeas (Garbanzo Beans): Rinsed and drained, for added protein and texture (optional but recommended).; 2 cups Fresh Spinach or Kale: Roughly chopped, to wilt in at the end for extra nutrients and color (optional).; 1-2 tablespoons Lime Juice: Freshly squeezed, to brighten the flavors at the end.; 1-2 teaspoons Brown Sugar or Maple Syrup (optional): To balance the flavors, especially if your squash isn’t very sweet.; Salt and Freshly Ground Black Pepper: To taste.; Fresh Cilantro (Coriander leaves): Chopped, for garnish.; Red Pepper Flakes (optional): For extra heat garnish.

Ingredients

Scale

1 large Butternut Squash (approx. 2-2.5 lbs/1-1.2 kg): Peeled, seeded, and cubed into 1-inch pieces. This winter squash provides the sweet, nutty base and vibrant color.
1 tablespoon Coconut Oil (or vegetable oil): For sautéing the aromatics.
1 large Yellow Onion (approx. 1.5 cups chopped): Finely chopped, forming the aromatic foundation.
3–4 cloves Garlic: Minced, adding pungent depth.
1-inch piece Fresh Ginger: Grated or minced, for a warm, zesty kick.
2–3 tablespoons Red Curry Paste (Thai style): Adjust to your spice preference; ensure it’s vegan if needed. This is the heart of the curry flavor.
1 teaspoon Ground Turmeric: For color and earthy notes.
1 teaspoon Ground Cumin: Adds a warm, smoky element.
½ teaspoon Ground Coriander: Provides a mild, citrusy spice.
1 can (13.5 oz / 400ml) Full-Fat Coconut Milk: Creates the creamy, rich sauce.
1–1.5 cups Vegetable Broth: To adjust consistency and add savory depth.
1 can (15 oz / 425g) Chickpeas (Garbanzo Beans): Rinsed and drained, for added protein and texture (optional but recommended).
2 cups Fresh Spinach or Kale: Roughly chopped, to wilt in at the end for extra nutrients and color (optional).
1–2 tablespoons Lime Juice: Freshly squeezed, to brighten the flavors at the end.
1–2 teaspoons Brown Sugar or Maple Syrup (optional): To balance the flavors, especially if your squash isn’t very sweet.
Salt and Freshly Ground Black Pepper: To taste.
Fresh Cilantro (Coriander leaves): Chopped, for garnish.
Red Pepper Flakes (optional): For extra heat garnish.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Butternut Squash: If you haven’t already, carefully peel the butternut squash using a sharp vegetable peeler. Cut it in half lengthwise, scoop out the seeds and stringy bits with a spoon. Then, chop the flesh into uniform 1-inch cubes. This uniformity ensures even cooking. Set aside.
Sauté Aromatics: Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add the chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent.
Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. The aroma building at this stage is truly enticing!
Bloom Spices and Curry Paste: Add the red curry paste, ground turmeric, ground cumin, and ground coriander to the pot. Stir well and cook for 1-2 minutes, allowing the spices to “bloom” and toast slightly. This step is crucial for developing a deep, complex flavor base for your butternut squash curry.
Incorporate Squash and Liquids: Add the cubed butternut squash to the pot, stirring to coat it with the spice mixture. Pour in the full-fat coconut milk and 1 cup of the vegetable broth. If you’re using the optional sweetener (brown sugar or maple syrup), add it now. Bring the mixture to a gentle simmer.
Simmer the Curry: Once simmering, reduce the heat to low, cover the pot, and let the curry cook for 15-20 minutes, or until the butternut squash is tender and can be easily pierced with a fork. Stir occasionally to prevent sticking. If the curry becomes too thick during this process, add the remaining ½ cup of vegetable broth (or more, as needed) to reach your desired consistency.
Add Chickpeas and Greens (if using): If you’re including chickpeas, stir them in now. If using spinach or kale, add it to the pot during the last 5 minutes of cooking, allowing it to wilt into the curry. The vibrant green adds a lovely contrast and boosts the nutritional value.
Finishing Touches: Once the squash is perfectly tender and any greens are wilted, remove the pot from the heat. Stir in the freshly squeezed lime juice. Taste the curry and adjust seasoning as necessary – you might want to add more salt, pepper, a pinch more sugar for balance, or even a dash more curry paste if you prefer it spicier.
Serve and Garnish: Ladle the creamy butternut squash curry into bowls. Garnish generously with freshly chopped cilantro and, if desired, a sprinkle of red pepper flakes for an extra kick of heat. Serve hot with your favorite accompaniments.

Prep Time: 25 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: one normal portion
Calories: 450