Description
Easy Butternut Squash Curry is a cozy, plant-based dish featuring tender squash, warm curry spices, and creamy coconut milk. It’s simple to make, full of flavor, and perfect for cool days or nourishing meals.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin (optional)
- 1/2 cup crushed tomatoes or 2 tbsp tomato paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth or water
- 2 tbsp olive oil or coconut oil
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro or lime wedges (for garnish)
Instructions
- Heat oil in a large pot over medium heat. Sauté the chopped onion until soft and translucent.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder and cumin; toast for 30 seconds.
- Add cubed butternut squash and stir to coat with spices.
- Pour in crushed tomatoes, coconut milk, and broth. Stir well and bring to a simmer.
- Cover and cook for 20–25 minutes until squash is tender.
- Season with salt and pepper. Simmer uncovered for 5–10 minutes to thicken.
- Serve hot, garnished with cilantro and a squeeze of lime if desired.
Notes
- Frozen butternut squash can be used to save time.
- Add chickpeas, spinach, or kale for extra nutrition.
- Include sweet potatoes or carrots for variety.
- Blend the curry for a smoother texture, if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
