Asian Cuisine

Butternut Squash Curry Recipe – Asian Special

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Butternut Squash Curry Recipe – Asian Special

Butternut Squash Curry is a vibrant and hearty dish that beautifully combines the natural sweetness of butternut squash with aromatic spices and creamy coconut milk. This comforting curry is not only rich in flavor but also packed with nutrients, making it a perfect choice for a wholesome meal. The combination of warm spices like curry powder, cumin, and turmeric creates a fragrant sauce that envelops the tender squash and chickpeas, offering a satisfying texture in every bite. Ideal for cozy dinners or meal prep, Butternut Squash Curry can be enjoyed on its own or served over rice or with naan, making it a versatile and delightful addition to any table.

  • 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 :

1

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.

2

Add Spices:Stir in the curry powder, cumin, and turmeric, and cook for another minute to toast the spices.

3

Add Butternut Squash:Add the cubed butternut squash to the pot and stir to coat with the spice mixture.

4

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.

5

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.

6

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: Consider adding chickpeas or lentils for extra protein.Heat Level: Adjust the amount of curry powder to suit your spice preference.

Texture Variations:For a creamier curry, you can blend a portion of the cooked squash with the broth and coconut milk before adding back to the pot.

Storage:Leftover curry can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage. Reheat gently on the stovetop.

Serving Suggestions:This curry is excellent served over steamed rice, quinoa, or with warm naan. Garnish with fresh cilantro for added freshness.

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