This creamy butternut squash coconut curry is a warm hug in a bowl! It combines sweet butternut squash and rich coconut milk with fragrant spices for a cozy meal.
Add some rice or bread, and you’ve got yourself a dinner that feels special. I love making this on chilly nights – it warms me up from the inside out! 🌟
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! It’s sweet and creamy when cooked. If you can’t find it, pumpkin or sweet potatoes work well, too. They give a similar texture and flavor.
Coconut Milk: Full-fat coconut milk gives a rich creaminess. If you’re looking for a lighter option, you can use light coconut milk or even nut milk, though it will be less creamy.
Red Curry Paste: This adds great warmth and flavor. If you’re sensitive to spice, start with less, or use a mild curry powder instead. Adjust according to your taste!
Fresh Ginger: Fresh gives the best flavor, but if you’re out, you can substitute with ground ginger at 1/4 teaspoon per tablespoon of fresh.
Vegetable Broth: It’s great for adding depth. If you don’t have it, water works fine, but you’ll lose some flavor. Try adding a splash of soy sauce to compensate!
How Do I Get the Best Flavor from My Spices?
Getting the most out of your spices is essential for a flavorful curry. Here’s how to do it:
- Start by sautéing your onions in oil until they’re soft. This builds a great base.
- When you add spices like curry paste and turmeric, stir them for about a minute with your onions. This helps to release their essential oils and enhances the flavor.
- Don’t rush it! Allowing your curry to simmer lets all the flavors marry together beautifully. Check on it occasionally.
These steps will ensure that your butternut squash coconut curry is bursting with flavor. Enjoy making this dish your own!
How to Make Creamy Butternut Squash Coconut Curry
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red curry paste (adjust to taste)
Spices:
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
Liquid Ingredients:
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari (optional for saltiness)
Sweeteners & Acidity:
- 1 tablespoon brown sugar or maple syrup (optional, to balance flavors)
- Juice of 1 lime
To Finish:
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, chopped (for garnish)
- Cooked jasmine or basmati rice, for serving
How Much Time Will You Need?
This delicious creamy butternut squash coconut curry takes about 10 minutes to prep and 30 minutes to cook, making it a quick and rewarding dish perfect for any night of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the coconut oil in a large pot or deep skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until it turns translucent and soft. Then, stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
2. Add the Spices:
Next, add the red curry paste, turmeric, cumin, and coriander. Stir well to coat the onions with the spices and let them cook for about 1 minute to really release their aroma.
3. Incorporate the Butternut Squash:
Add the cubed butternut squash to the pot, mixing everything together nicely so the squash gets coated with the spices.
4. Pour in the Liquids:
Pour in the can of coconut milk and the vegetable broth (or water). Give it all a good stir to combine.
5. Simmer Until Tender:
Bring the mixture to a gentle simmer. Cover the pot partially and let it cook for 20–25 minutes, or until the butternut squash is tender when pierced with a fork.
6. Final Touches:
Stir in the soy sauce (if you’re using it), brown sugar, and freshly squeezed lime juice. Taste the curry and season with salt and pepper as needed.
7. Enjoy Your Curry:
If you prefer a smoother texture, use an immersion blender to blend the curry partially, or transfer half to a blender, blend until smooth, then mix it back in, leaving some texture.
Serve your creamy butternut squash coconut curry hot over cooked jasmine or basmati rice, garnished with freshly chopped cilantro leaves.
Enjoy your delightful and warming curry! 🌱
FAQ for Creamy Butternut Squash Coconut Curry
Can I Use Other Vegetables in This Curry?
Absolutely! This curry is very versatile. Feel free to add or substitute with vegetables like sweet potatoes, carrots, or spinach. Just keep in mind that cooking times may vary for different vegetables, so adjust accordingly!
How Can I Make This Curry Spicier?
If you’re looking for more heat, you can add extra red curry paste, or toss in some diced fresh chili peppers while cooking. Alternatively, you can sprinkle in some cayenne pepper or red pepper flakes at the end for an added kick!
Can I Make This Recipe Vegan?
This recipe is already vegan-friendly! Just ensure that any optional ingredients you add, like soy sauce or broth, are labeled vegan as well. Enjoy without worry!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. You might want to add a little water or broth to loosen it up if it thickens!
