Butternut Squash Curry with Coconut Milk 🎃🥥🌱
This Butternut Squash Curry with Coconut Milk is creamy, comforting, and packed with plant-powered nutrition. With roasted butternut squash, aromatic spices, and rich coconut milk, it’s a one-pot vegan meal that feels indulgent yet nourishing. Serve it with rice or naan for the ultimate cozy dinner. 💚
Why You’ll Love This Vegan Curry 💚
- ✅ Ultra Creamy: Coconut milk gives it that rich, velvety finish.
- ✅ Warm & Spiced: Perfect balance of curry, ginger, and garlic.
- ✅ Comfort in a Bowl: A hearty meatless option that satisfies.
- ✅ Meal Prep Friendly: Tastes even better the next day!
🍛 Butternut Squash Coconut Curry Recipe
Ingredients
- 1 tbsp olive oil or coconut oil 🫒🥥
- 1 small onion, diced 🧅
- 2 garlic cloves, minced 🧄
- 1 tbsp fresh ginger, grated 🌿
- 2 tbsp red curry paste or 1 tbsp curry powder (mild or spicy) 🌶️
- 1 medium butternut squash, peeled and cubed (about 4 cups) 🎃
- 1 can (14 oz) full-fat coconut milk 🥥
- 1 cup vegetable broth or water 🥣
- 1 tsp ground turmeric 🌿
- 1 tsp salt + pepper to taste 🧂
- 1 cup baby spinach (optional) 🌱
- Juice of ½ lime 🍋
- Cooked basmati rice or naan for serving 🍚🥖
👩🍳 Step-by-Step Instructions
- Sauté aromatics: In a large pot, heat oil over medium heat. Add onion, garlic, and ginger. Cook for 3–4 minutes until fragrant and soft.
- Add curry base: Stir in red curry paste or curry powder. Toast the spices for 1 minute to enhance the flavor.
- Simmer squash: Add cubed butternut squash, coconut milk, broth, turmeric, salt, and pepper. Stir well and bring to a gentle simmer.
- Cook: Cover and simmer for 20–25 minutes until squash is fork-tender. Stir occasionally to avoid sticking.
- Finish: Add spinach (if using) and lime juice. Stir until spinach wilts. Taste and adjust seasoning as needed.
- Serve: Spoon over rice or alongside naan. Garnish with fresh herbs or red chili if desired. 🍛
💡 Flavor Tips & Variations
- ✨ Make it spicier: Add chopped chili or a dash of cayenne pepper.
- ✨ Protein boost: Add chickpeas or cubed tofu before simmering.
- ✨ Texture tip: Blend a cup of the curry for a thicker, creamier consistency.
- ✨ Fragrant finish: Top with chopped cilantro or toasted coconut flakes.
🥥 Nutritional Benefits
Butternut squash is rich in beta-carotene, fiber, and vitamin C—great for immunity and skin health. Coconut milk adds healthy fats that promote satiety and support hormone balance. When combined with turmeric, ginger, and garlic, this dish becomes a flavorful anti-inflammatory powerhouse that’s comforting and good for you.
🧊 Make-Ahead & Storage Tips
- ✅ Meal prep: Make the curry up to 4 days in advance—it gets better as it sits!
- ✅ Storage: Store in an airtight container in the fridge. Reheat gently on the stove or in the microwave.
- ✅ Freezer-friendly: Freeze for up to 2 months. Defrost overnight before reheating.
- ✅ Rice tip: Cook rice or naan fresh or freeze separately for easy thaw-and-serve meals.
❓ Frequently Asked Questions
Can I use frozen butternut squash?
Yes! It works great and cuts prep time. Just add it directly to the pot—no need to thaw first.
Is this curry spicy?
It’s mild with a warm kick. You can dial up or down the spice by adjusting the curry paste or adding chili.
Can I blend it into soup?
Absolutely! Blend it smooth for a creamy curry soup. It’s great with crusty bread or as a lighter meal.
Creamy, Cozy & 100% Plant-Based 💚
Did you make this warming curry? 🎃 Drop a comment below or tag your bowl on Pinterest. Whether you’re vegan or just craving something nourishing, this dish delivers every time.
