30-Minute Butternut Squash Curry
Warm yourself from the inside out with this 30-minute, 1-pot butternut squash curry! It features sweet butternut squash and aromatic Thai spices bathed in a creamy coconut milk broth.
Equipment
- Vegetable peeler
- Cleaver or chef’s knife
- Cutting board
- Measuring cups
- Dutch oven
Ingredients
- 2 tablespoons coconut oil
- 1 medium red onion or 3 large shallots (diced)
- 4-5 garlic cloves (minced)
- 2 fresh green or red chiles (diced)
- 2 tablespoons freshly grated or minced ginger
- 4 tablespoons yellow or red curry paste
- ½ teaspoon ground turmeric
- 1 ¾ pounds butternut squash (peeled and cubed)
- 15 ounces (1 small can) chickpeas (drained and rinsed)
- 13 ½ ounces (1 small can) full-fat coconut milk
- 1 ½ - 2 cups vegetable broth
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon coconut sugar
- 1 tablespoon lime juice
- 3-4 cups baby spinach (or kale)
- Salt to taste
For serving
- Jasmine rice
- Chopped cashews (or peanuts)
- Chopped cilantro
- Lime wedges
Instructions
- Heat the coconut oil in a Dutch oven or large pot over medium. Add the onion and sauté it for 4-5 minutes until tender and translucent.
- Add the minced garlic, chiles, and ginger, cooking for another minute or so. Then, add the curry paste and turmeric, stirring to combine and open up the aromas.
- Add the butternut squash, chickpeas, coconut milk, and 1 ½ cups of vegetable broth. Stir everything, then bring the mixture to a simmer for 15-20 minutes, or until the squash cubes are fork-tender. Add more broth as needed.
- Once the squash is tender, add the tamari, coconut sugar, lime juice, and baby spinach. Stir to combine and finish cooking for 1-2 minutes to wilt the spinach.
- Taste and season the curry with salt to your liking, then serve it immediately over jasmine rice with garnishes like chopped cashews or peanuts, cilantro, and extra lime wedges. Happy eating!
Video
Notes
- Use fresh spices: Always use fresh garlic and ginger whenever possible. Ground spices lose their potency over time and don’t provide the same flavor.
- Full-fat coconut milk: Opt for full-fat canned coconut milk. It provides a creamier texture and richer flavor than coconut milk from a carton.
- Curry paste: Different brands vary in spice and salt levels. Start with a smaller amount, then add more as you need or want.
- Consistent cube size: Cut the butternut squash into small, evenly-sized pieces to ensure even and quick cooking.
- Don’t overcook the greens: Add leafy greens toward the end so they retain their vibrant color and a little bit of texture.
- Add lime juice last: Like the greens, it’s important to stir the lime juice in at the end. Adding it early can make your curry bitter.
- Resting time: If possible, let the curry sit for a few minutes before serving. This melds the flavors together.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 322.9kcal | Carbohydrates: 34.7g | Protein: 7.4g | Fat: 19.9g | Saturated Fat: 16.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.2g | Sodium: 632.6mg | Potassium: 865mg | Fiber: 7g | Sugar: 6.3g | Vitamin A: 15625.7IU | Vitamin C: 39.4mg | Calcium: 129.7mg | Iron: 4.6mg
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