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Butternut Squash Curry

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A warm and comforting curry made with tender butternut squash simmered in a rich, spiced coconut sauce. This vibrant, plant-based dish is creamy, nourishing, and full of bold flavor, perfect for cozy meals any time of year.

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 tablespoon olive oil or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can (14 ounces) coconut milk
  • 1 cup vegetable broth
  • 1 can (14 ounces) diced tomatoes
  • 1 cup chickpeas, drained and rinsed
  • 1 cup fresh spinach
  • Juice of ½ lime

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Sauté chopped onion for 3–4 minutes until softened.
  3. Add garlic and grated ginger, cooking for 30 seconds until fragrant.
  4. Stir in curry powder, cumin, turmeric, salt, and black pepper. Toast spices briefly.
  5. Add cubed butternut squash, coconut milk, vegetable broth, and diced tomatoes.
  6. Bring to a gentle simmer, cover, and cook for 20–25 minutes until squash is tender.
  7. Stir in chickpeas and cook for another 5 minutes.
  8. Add fresh spinach and allow it to wilt.
  9. Finish with a squeeze of fresh lime juice before serving.

Notes

  • Add red bell peppers or cauliflower for extra texture and color.
  • Stir in cooked lentils or tofu for additional protein.
  • Add red pepper flakes or curry paste for more heat.
  • Simmer uncovered for a thicker consistency.
  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Serve over rice, quinoa, or with naan bread.

Nutrition

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