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Easy Butternut Squash Curry

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A comforting and flavorful butternut squash curry simmered in creamy coconut milk with warm spices. It’s hearty, wholesome, and easy to make—perfect for a weeknight dinner.

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil or coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder (mild or medium)
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Optional: red chili flakes for heat, or chickpeas for extra protein

Instructions

  1. Heat oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent.
  2. Stir in garlic and ginger, and cook for another 1–2 minutes until fragrant.
  3. Add curry powder, cumin, and turmeric, stirring constantly for 30 seconds to toast the spices.
  4. Add cubed butternut squash and toss to coat in the spices.
  5. Pour in coconut milk, diced tomatoes, and vegetable broth. Stir well, bring to a simmer, then cover and cook for 20–25 minutes until the squash is tender.
  6. Season with salt and pepper to taste. Simmer uncovered for a few more minutes to thicken if desired.
  7. Serve hot, garnished with fresh cilantro, alongside rice or naan bread.

Notes

  • Swap squash with sweet potatoes or pumpkin for variation.
  • Stir in chickpeas, lentils, or leafy greens like spinach for added protein and nutrients.
  • Add chili flakes or fresh chili for more heat.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
  • Use pre-cut butternut squash to save time.
  • Can be made ahead—flavors deepen overnight.

Nutrition

Find it online: https://recipesbyliza.com/easy-butternut-squash-curry/