This Butternut Squash Coconut Curry is a flavorful and comforting dish that combines the sweetness of butternut squash with the creaminess of coconut milk. It’s an easy butternut squash recipe that can be made in under an hour, perfect for a weeknight dinner.
This vegan curry is packed with spices and can be customized with additional vegetables or proteins. Whether you’re using fresh or frozen butternut squash, this curry is sure to satisfy your cravings for delicious squash recipes.
Overview of Butternut Squash Coconut Curry
This vibrant dish combines the natural sweetness of butternut squash with the creamy richness of coconut milk, creating a delightful balance of flavors.
The Butternut Squash Coconut Curry Recipe is an easy butternut squash option that can be prepared in under an hour, making it perfect for a weeknight dinner.
With its bright orange cubes of squash and aromatic spices, this vegan curry is not just a meal; it’s a comforting experience that warms the soul.
Ingredients That Shine
The key to a delicious butternut squash curry lies in its ingredients.
Fresh butternut squash, peeled and diced, serves as the star of the dish, while coconut milk adds a creamy texture that complements the spices beautifully.
Onions, garlic, and ginger provide a fragrant base, while spices like curry powder, turmeric, and cumin enhance the overall flavor profile.
A splash of vegetable broth ties everything together, and for those looking to add a bit of greenery, spinach or kale can be included as well.
Cooking Process
Preparing this butternut squash coconut curry is straightforward and rewarding.
Start by sautéing the onions, garlic, and ginger in olive oil until they become fragrant.
Next, stir in the spices, allowing them to bloom and release their flavors.
Once the squash is added along with the vegetable broth, let it simmer until tender.
Finally, incorporate the coconut milk, and if desired, some leafy greens, for a nutritious boost.
Serving Suggestions
This curry is best served hot, garnished with fresh cilantro for a pop of color and flavor.
Pair it with fluffy white rice or warm naan to soak up the creamy sauce.
The combination of textures and flavors makes it a satisfying meal that is sure to impress.
Health Benefits
Butternut squash is not just delicious; it’s packed with nutrients.
Rich in vitamins A and C, it supports immune function and promotes healthy skin.
Coconut milk adds healthy fats, making this dish a wholesome choice for those seeking a balanced meal.
As a vegan curry, it caters to various dietary preferences, making it a versatile addition to any recipe collection.
Variations and Customizations
This butternut curry recipe is highly adaptable.
Feel free to experiment with different vegetables or proteins to suit your taste.
Frozen butternut squash can be used for convenience, allowing you to whip up this dish even faster.
Whether you prefer a spicier kick or a milder flavor, adjusting the spices can easily tailor this dish to your liking.
Simple Vegan Butternut Squash Coconut Curry
This butternut squash coconut curry features tender cubes of squash simmered in a rich coconut milk sauce, enhanced with aromatic spices. The recipe takes about 45 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cup vegetable broth
- 1 cup spinach or kale (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Prep the Ingredients: Peel and dice the butternut squash, chop the onion, and mince the garlic and ginger.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and translucent (about 3-4 minutes).
- Add Spices: Stir in the curry powder, turmeric, and cumin, cooking for another minute to release the spices’ flavors.
- Cook the Squash: Add the diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes, or until the squash is tender.
- Add Coconut Milk: Stir in the coconut milk and spinach or kale (if using). Cook for an additional 5 minutes until heated through. Season with salt and pepper to taste.
- Serve: Ladle the curry into bowls and garnish with fresh cilantro. Serve hot with rice or naan.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 20g
- Protein: 4g
- Carbohydrates: 30g