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Butternut squash curry in a bowl with rice.
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5 from 2 votes

Butternut Squash Curry

You'll love the creamy red curry sauce in this butternut squash curry! Spoon it over fragrant jasmine rice for a satisfying meatless meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4
Author: Rachel Gurk

Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped onion (1 large onion)
  • 1 cup chopped red bell pepper (1 pepper)
  • 6 cloves garlic, pressed
  • 2 tablespoons finely grated peeled fresh ginger root
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 2 teaspoons sweet paprika
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon ground black pepper
  • 2 tablespoons no-salt-added tomato paste
  • 4 cups cubed (½ inch) peeled butternut squash (about 2 pounds)
  • 1 cup low sodium vegetable broth
  • 1 can (15 oz.) coconut milk
  • 5 oz. baby spinach, roughly chopped (about 5 cups)
  • 2 tablespoons fresh lime juice (see note)
  • ¼ cup minced fresh cilantro, more for serving
  • cooked rice, chopped cashews and fresh cilantro leaves, for serving

Instructions

  • Heat oil in large Dutch oven over medium heat. Add onion and red bell pepper and cook, stirring occasionally, until translucent, 5 to 7 minutes.
    2 tablespoons olive oil, 2 cups chopped onion, 1 cup chopped red bell pepper
  • Stir in garlic, ginger, garam masala, coriander, turmeric, paprika, salt, red pepper flakes, and black pepper; cook, stirring, 2 minutes.
    6 cloves garlic, pressed, 2 tablespoons finely grated peeled fresh ginger root, 1 tablespoon garam masala, 1 tablespoon ground coriander, 1 tablespoon ground turmeric, 2 teaspoons sweet paprika, 1 ½ teaspoons kosher salt, ¼ teaspoon red pepper flakes, ¼ teaspoon ground black pepper
  • Add tomato paste and cook, stirring, for 1 minute, or until onions and spices are coated with tomato paste.
    2 tablespoons no-salt-added tomato paste
  • Add squash, broth, and coconut milk, bring to simmer; turn heat down and gently simmer, covered, until squash is tender and sauce has thickened, 15 minutes.
    4 cups cubed (½ inch) peeled butternut squash, 1 cup low sodium vegetable broth, 1 can (15 oz.) coconut milk
  • Stir in spinach and allow to wilt, stirring occasionally. Stir in lime juice and cilantro. (If desired, you can omit the lime juice and serve the curry with wedges of lime or lemon.)
    5 oz. baby spinach, roughly chopped, ¼ cup minced fresh cilantro, more for serving, 2 tablespoons fresh lime juice
  • Serve over rice, sprinkled with cilantro and chopped cashews, if desired.

Video

Notes

  • Add protein: If desired, add tofu, chicken, or shrimp. Sauté them first in the oil until cooked, remove from pan, and continue with recipe, adding them back in before serving.
  • Storage: Refrigerate leftover curry promptly, preferably separate from the cooked rice. It will keep for three to four days. Reheat individual portions in the microwave at 50% power, in 30 second increments, until heated through. Larger amounts can be reheated in a skillet on the stove over medium heat.
  • Nutrition: The nutrition information was calculated for the curry only and doesn't include rice for serving.

Nutrition

Serving: 1.75cups | Calories: 424kcal | Carbohydrates: 38g | Protein: 8g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 994mg | Potassium: 1335mg | Fiber: 8g | Sugar: 10g | Vitamin A: 20097IU | Vitamin C: 101mg | Calcium: 172mg | Iron: 7mg

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