Butternut Squash Curry Recipe – Asian Special
Butternut Squash Curry is a vibrant and hearty dish that combines the natural sweetness of roasted butternut squash with aromatic spices like curry powder, cumin, and turmeric, all simmered in creamy coconut milk. Chickpeas add satisfying texture and protein, while optional greens like spinach or kale bring freshness. Simmered together, this curry delivers rich flavor and warm comfort—ideal for cozy dinners or meal prep. Serve it over rice, with warm naan, or however you like.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Curry:
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 tablespoon vegetable oil or coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth or water
- 1 can (15 oz) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
Optional Add-ins:
- 1 cup spinach or kale (added at the end)
- 1 red bell pepper, diced
- 1-2 tablespoons lime juice (for brightness)
How to make Butternut Squash Curry :
Sauté the Aromatics:In a large pot, heat the oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for another minute until fragrant.
Add Spices:Stir in the curry powder, cumin, and turmeric, and cook for another minute to toast the spices.
Add Butternut Squash:Add the cubed butternut squash to the pot and stir to coat with the spice mixture.
Pour in Coconut Milk and Broth:Add the coconut milk and vegetable broth. Bring the mixture to a simmer, then cover and cook for about 20-25 minutes, or until the squash is tender.
Add Chickpeas:Stir in the chickpeas and cook for an additional 5 minutes to heat through. If using, add spinach or kale and cook until wilted.
Season and Serve:Taste and adjust seasoning with salt, pepper, and lime juice if desired. Serve hot, garnished with fresh cilantro.
Recipe Notes:
Protein Addition: Chickpeas or lentils work well to add protein.
Spice Level: Adjust the amount of curry powder to suit your taste—milder or spicier as preferred.
Texture Variation: Blend a portion of the squash and broth for a smoother, creamier texture.
Storage: Store leftovers in the refrigerator for 3-4 days, or freeze for longer shelf life. Reheat gently to retain flavor and texture.
Serving Suggestions: Excellent over steamed rice or quinoa, or served with warm naan. Garnish with fresh cilantro and a squeeze of lime for extra brightness.
