I snagged a few really big butternut squashes on sale the other day, chopped them up, and stashed most of them in my freezer for later. One of the first things I made with my butternut squash haul was this delicious and super easy butternut squash curry! It’s warm, cozy, filling, and most of all, budget-friendly!
What’s in Butternut Squash Curry
This simple curry starts with a trio of aromatics, including onion, garlic, and ginger. We layer in some curry powder and cumin, and finally build the sauce with some diced tomatoes and water. The butternut squash is then simmered into the flavorful sauce until tender and then creamy coconut milk is added to give the curry body. The curry is then finished off with some fresh spinach for color and texture. So easy, so pretty, and SO delicious!
How to Serve Butternut Squash Curry
How to Store Leftovers
Divide the curry into single portions after cooking, then chill in the refrigerator for 4-5 days. This curry can be frozen, although you may want to give it a good stir after thawing and reheating. You can thaw the curry in the refrigerator overnight, or microwave straight from the freezer on the defrost setting, stirring occasionally, until reheated.
What Else Can I Add?
Curries are great because they’re so flexible. You can toss in just about anything you might have on hand. If you don’t have butternut squash, you can substitute the same amount of sweet potatoes. If you want to bulk up this curry, you can add in a mix of frozen vegetables (broccoli, peas, carrots, cauliflower), or even a drained can of chickpeas.
Recipe by Cook Good Recipes
This butternut squash curry is easy, inexpensive and so deliciously warm, cozy, and filling. It’s the perfect vegetarian comfort meal!
Servings: 4 1.5 cups each
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
InstructionsÂ
- Peel and dice the butternut squash into ½-inch pieces. Dice the onion, mince the garlic, and grate the ginger.
- Heat a large skillet over medium. Add the olive oil, onion, garlic, and ginger, and sauté for a few minutes, or until the onions are translucent. Add the curry powder and cumin and sauté for one minute more.
- Add the diced tomatoes and water to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
- Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender.
- Add the coconut milk to the skillet, stir to combine, and heat through.
- Once the sauce is hot again, add the fresh spinach. Stir to combine and allow the spinach to wilt in the hot sauce. Season the curry to taste with salt, then enjoy!
Nutrition
Serving: 1.5cups Calories: 433kcal Carbohydrates: 42g Protein: 6g Fat: 30g Sodium: 494mg Fiber: 9g
How to Make Butternut squash curry – Step by Step Photos
Peel and dice about 2 pounds of butternut squash into ½-inch pieces (about 4 cups). If you need help figuring out how to dice butternut squash, check out our tutorial on how to peel and cut butternut squash.
Prepare the aromatics. Dice one yellow onion, mince two cloves of garlic, and grate about 1 Tbsp of fresh ginger.
Heat a large skillet over medium, then add 2 Tbsp olive oil along with the onion, garlic, and ginger. Sauté over medium for a few minutes, or until the onions are translucent. Add 1 Tbsp curry powder and 1 tsp ground cumin, and continue to sauté for about one minute more.
Add one 15oz. can of fire-roasted diced tomatoes and ½ cup water to the skillet. Stir to combine and dissolve the brown bits off the bottom of the skillet.
Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender. Don’t overcook the squash or it will begin to break down into a mash as you finish the dish.
Once the squash is tender, add one 13.5 oz. can of full-fat coconut milk. Stir to combine and allow the sauce to heat through.
Once the sauce is hot again, add about 2 oz. fresh spinach (two big handfuls) and stir to combine. Allow the spinach to wilt in the hot sauce.
Season the curry with salt, starting with ¼ tsp and adding more to your liking. I used ½ tsp total. Keep in mind that salt doesn’t just make things taste salty, it actually helps other flavors pop and allows your tongue to detect and distinguish flavors.
Serve the curry with bread for dipping or over a bed of rice and enjoy!
Recipe by Cook Good Recipes
