Coconut Butternut Squash Curry
Indulge in the comforting, aromatic flavors of Coconut Butternut Squash Curry, a vibrant and wholesome dish perfect for weeknight dinners or cozy gatherings. This vegetarian-friendly recipe combines tender butternut squash with a luscious coconut milk base, infused with the bold, warming spices of red curry paste, turmeric, and cumin. Fresh garlic, ginger, and a hint of lime add layers of zest and brightness, while baby spinach provides a nutrient-packed finishing touch. Simmered to perfection and garnished with cilantro, this creamy curry is as visually stunning as it is delicious. Serve it over fluffy rice or with warm naan for the ultimate satisfying meal. Ready in just 50 minutes, this one-pot wonder is a delicious way to spice up your dinner repertoire!
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Recipe Information
Ingredients
- 1 medium-sized butternut squash (peeled, seeded, and cubed)
- 2 tablespoons coconut oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup crushed tomatoes (canned)
- 1 can (400ml) unsweetened coconut milk
- 1 cup vegetable stock
- 2 cups baby spinach
- 2 tablespoons fresh cilantro (chopped)
- 1 medium lime (juiced)
- 1 teaspoon salt
- pepper (to taste)
- 1 optional cooked rice or naan (for serving)
Instructions
Heat a large pot or deep skillet over medium heat and add the coconut oil.
Once the oil is melted and shimmering, add the diced onion. Sauté for about 5 minutes until the onion becomes soft and translucent.
Add the minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the red curry paste, ground turmeric, and ground cumin. Cook for another 1 minute to toast the spices and combine the flavors.
Add the cubed butternut squash to the pot and toss to coat it with the spice mixture.
Pour in the crushed tomatoes, coconut milk, and vegetable stock. Stir to combine everything well.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, stirring occasionally, until the butternut squash is tender and easily pierced with a fork.
Once the squash is cooked, stir in the baby spinach and let it wilt for 1-2 minutes.
Season the curry with salt, pepper, and lime juice. Stir well to ensure the flavors are evenly mixed.
Remove the pot from heat and garnish the curry with fresh chopped cilantro.
Serve hot with cooked rice or naan, or enjoy on its own as a hearty stew.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 918 mg | 40% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1090 mg | 23% | |
*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.
