Butternut Squash Coconut Curry
Butternut Squash Coconut Curry is a comforting and creamy dish that beautifully combines the sweetness of roasted butternut squash with rich coconut milk and aromatic spices. This easy-to-make curry is perfect for chilly evenings or when you’re entertaining guests, offering a delightful blend of flavors that warms the soul. Serve it alongside rice or naan for a complete meal that’s both nourishing and satisfying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Indian
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 tbsp red curry paste
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 cups fresh spinach
Instructions
- Peel and cube the butternut squash; mince garlic and grate ginger.
- In a pot, heat oil over medium heat; sauté garlic and ginger until fragrant (about 2 minutes).
- Stir in curry paste; cook for an additional minute.
- Add coconut milk and vegetable broth; mix in the squash and bring to a simmer.
- Cook for 20-25 minutes until squash is tender, stirring occasionally.
- Just before serving, stir in fresh spinach until wilted.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Customize by adding sweet potatoes or carrots for variety. For extra spiciness, include chili flakes. Leftovers can be stored in an airtight container for up to three days.