Butternut Squash Curry
Transform your dinner table with this vibrant and creamy Butternut Squash Curry, a comforting vegan dish packed with bold flavors and wholesome ingredients. Sweet, tender cubes of butternut squash simmer in a luscious coconut milk and tomato-based sauce, enriched with aromatic spices like curry powder, turmeric, and cumin. A pop of fresh ginger and garlic adds depth, while wilted spinach boosts its nutrition and color. Perfect for meal prep or a cozy weeknight dinner, this one-pot recipe is ready in under an hour and pairs beautifully with fluffy basmati rice or warm naan. Bursting with cozy autumn flavors and naturally gluten-free, this curry is a true crowd-pleaser for plant-based and omnivorous eaters alike.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) Butternut squash
- 2 tablespoons Coconut oil
- 1 large Yellow onion
- 3 Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 1 14-ounce can Canned diced tomatoes
- 1 14-ounce can Coconut milk
- 1 cup Vegetable broth
- 4 cups (packed) Spinach leaves
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 cup (chopped) Fresh cilantro
- (for serving, optional) Cooked rice or naan
Instructions
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Set aside.
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Finely chop the onion, mince the garlic, and grate the ginger. Add them to the pot and sauté for 4-5 minutes, until the onions are translucent and fragrant.
Stir in the curry powder, ground cumin, and turmeric, cooking for 1 minute to toast the spices.
Add the diced tomatoes, coconut milk, and vegetable broth to the pot, stirring to combine.
Bring the mixture to a gentle simmer, then add the cubed butternut squash. Stir to ensure the squash is coated in the sauce.
Cover the pot and let the curry simmer for 20-25 minutes, or until the butternut squash is tender when pierced with a fork.
Uncover the pot and add the spinach leaves. Let them wilt into the curry, which should take about 2-3 minutes.
Season with salt and black pepper to taste, adjusting as needed.
Remove from heat and stir in the chopped cilantro.
Serve the butternut squash curry warm with cooked rice or naan. Enjoy!
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7727 mg | 336% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 68.0 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5276 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
