Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Butternut Squash Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

A warm and flavorful Butternut Squash Curry made with aromatic spices, creamy coconut milk, and fresh spinach. This comforting vegetarian dish is perfect for a cozy dinner and is served over fluffy rice, garnished with chopped cilantro and crunchy peanuts for extra texture.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 Tablespoon olive oil
  • 4 pounds butternut squash, peeled and diced (about 4 cups)
  • 2 shallots, minced
  • 8 cloves garlic, minced
  • 1 Tablespoon grated fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 – 1 teaspoon cayenne pepper
  • 2 (13.5 ounce) cans light coconut milk
  • 4 cups baby spinach leaves
  • Salt and pepper, to taste

For Garnish and Serving

  • 1/4 cup chopped cilantro
  • 1/4 cup chopped peanuts
  • Rice, for serving

Instructions

  1. Heat the oil and cook squash: In a large skillet, heat 1 tablespoon olive oil over medium-high heat until hot. Add the diced butternut squash, season with salt and pepper, and cook while stirring occasionally for 6 to 8 minutes until the squash is slightly softened.
  2. Sauté shallots and spices: Add the minced shallots to the skillet and cook for 1 to 2 minutes until they soften. Then stir in minced garlic, grated ginger, ground cumin, ground coriander, mustard seeds, ground turmeric, and cayenne pepper. Cook for about 1 minute until the mixture becomes fragrant.
  3. Add coconut milk and simmer: Pour in the light coconut milk and reduce the heat to medium. Let the curry simmer gently, stirring occasionally, for 10 to 15 minutes or until the squash is tender. Take care not to boil it to avoid the coconut milk separating.
  4. Wilt the spinach and season: Stir in the baby spinach leaves and cook until they are wilted. Adjust seasoning with salt and pepper to taste.
  5. Serve: Serve the butternut squash curry over cooked rice, garnishing with chopped cilantro and chopped peanuts for a fresh and crunchy finish.

Notes

  • Be careful not to boil the curry once the coconut milk is added, as it can cause the coconut milk to separate.
  • You can adjust the cayenne pepper amount based on your preferred spice level.
  • For a nut-free version, omit the peanuts or substitute with toasted pumpkin seeds.
  • Use fresh grated ginger for the best aroma and flavor.
  • If butternut squash is out of season, you can substitute with pumpkin or sweet potato.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/butternut-squash-curry-recipe/