Butternut Squash Curry

Cast iron skillet with a green-brown curry sauce, orange butternut squash cubes, red kidney beans, and spinach pieces. It is drizzled with white sauce and topped with fresh green herbs. A small bowl with rice and curry is next to it.

Make this amazing butternut squash curry by combining sweet, nutty butternut squash with a mix of aromatic spices and coconut milk. You will have a delightful dish that is easy to make and can be batch-cooked anytime. It is comfort food at its finest.

Course Main Course

Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, Indian, Soy-free

Keyword butternut squash curry, curry, vegan curry

Prep Time 10

Cook Time 25

Total Time 35

Servings serving

Calories 403kcal

Author Nandor Barta

Equipment

Ingredients

25 oz Butternut squash
9 oz Red kidney beans canned
5 oz Spinach (frozen)
7 oz Chopped tomatoes
1 Onion
3 cloves Garlic
1 Tbsp Vegetable oil
1 Tbsp Garam masala
1 cup Vegetable broth
1 cup Full-fat coconut cream (canned)
1 tsp Turmeric
1 tsp Ginger powder
Chili optional
Freshly chopped cilantro optional
Lime optional

US Customary - Metric

Instructions

Preheat a frying pan over medium heat and add oil and diced butternut squash (½ inch). Cook for 4-5 minutes.
Add chopped onion and garlic. Season with salt and cook for another 3-4 minutes.
Add canned chopped tomatoes, garam masala, vegetable broth, turmeric, and ginger. Stir well and bring it to a boil. Simmer for 10 minutes until the squash is almost tender.
Add beans, frozen spinach, and coconut cream. Cook for 3-4 minutes.
Serve it with chopped cilantro and squeeze some lime juice on top.

Notes

This recipe works great with roasted butternut squash. Pre-roast them before adding them to the curry, or use leftovers from other recipes.
Don't have any garam masala? You can replace it with the same amount of curry powder and 1 tsp cumin. It will not taste the same, but you will have a flavorful, aromatic curry dish nonetheless.

Nutrition