Squash Curry
Warm up your kitchen with the vibrant flavors of this Squash Curry, a comforting dish brimming with bold spices and wholesome ingredients. Tender butternut squash is simmered in a luscious coconut milk curry infused with red curry paste, ginger, and aromatic spices like turmeric and cumin. Cherry tomatoes and baby spinach add a pop of freshness, while a splash of lime juice brightens the dish. This vegetarian curry is not only rich and creamy but also incredibly easy to make, with a prep time of just 15 minutes and a total cook time of 35 minutes. Serve it over steamed rice or with warm naan for a satisfying, gluten-free meal that’s perfect for weeknights or cozy gatherings. Packed with flavor and loaded with nutrient-dense veggies, this squash curry is a must-try for fans of hearty, plant-based cuisine.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red curry paste
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 1 14-ounce can coconut milk
- 1 cup vegetable broth
- 1 cup, halved cherry tomatoes
- 2 cups baby spinach
- 1 tablespoon lime juice
- 1 teaspoon (or to taste) salt
- 0.25 cup, chopped (for garnish) fresh cilantro
- 2 cups (optional, for serving) cooked rice or naan
Instructions
Peel and dice the butternut squash into bite-sized cubes. Set aside.
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste, coriander powder, cumin, turmeric, and cayenne pepper to the pot. Stir well to coat the onions and release the aromas of the spices, about 1 minute.
Pour in the coconut milk and vegetable broth. Stir until the curry paste is fully dissolved into the liquids.
Add the diced butternut squash and bring the mixture to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally, until the squash is tender.
Stir in the halved cherry tomatoes and baby spinach, cooking for an additional 3-5 minutes until the spinach is wilted and the tomatoes are softened.
Taste the curry and season with salt as needed. Stir in the lime juice for a bright, tangy finish.
Serve the squash curry hot, garnished with chopped cilantro, over cooked rice or with naan on the side.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3693 mg | 161% | |
| Total Carbohydrate | 310.8 g | 113% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 60.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 4352 mg | 93% | |
*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.
