This Easy Butternut Squash Coconut Curry is a warm and cozy dish. It features tender butternut squash simmered in creamy coconut milk with tasty spices that will make your taste buds dance!
I love making this curry when the weather gets chilly. It’s so simple to whip up, and it’s perfect with rice or naan. Plus, my friends always ask for seconds—can you blame them? 😄
Key Ingredients & Substitutions
Butternut Squash: This gives the curry its sweetness and creamy texture. If you can’t find butternut squash, pumpkin or sweet potatoes work well too. Just adjust the cooking time if using diced sweet potatoes, as they may cook faster.
Red Curry Paste: It’s the heart of this dish, offering a warm kick. If you’re looking for a milder flavor, try yellow curry paste instead. For a homemade option, blend dried chili, garlic, ginger, and spices.
Coconut Milk: Full-fat coconut milk adds creaminess. If you’re watching calories, light coconut milk or even almond milk can be used, but it won’t be as rich. Some people go for cashew cream as a substitute for creaminess!
Brown Sugar or Maple Syrup: Both sweeten and balance the spice. You can use honey or agave syrup as alternatives, but adjust to taste as their sweetness levels can vary.
How Do You Get the Best Flavor from Your Curry?
To maximize the flavor of your curry, start by sautéing the base ingredients properly. Here’s a quick guide:
- Heat your oil until hot; this allows the onions to sweat and develop sweetness.
- Add spices like red curry paste, turmeric, and cumin early on. This helps release their oils and amplifies their flavors.
- Don’t rush the cooking of the butternut squash; give it those 20-25 minutes to soften and soak in all the flavors!
- Finish with lime juice and soy sauce or tamari. The acidity and saltiness elevate the dish!
With these tips, your butternut squash curry will be a hit every time!
Easy Butternut Squash Coconut Curry
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 3 cups), peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Spices and Liquids:
- 1 to 2 tablespoons red curry paste (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk (full-fat preferred)
- 1 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar or maple syrup
- Juice of 1 lime
- Salt to taste
For Garnish:
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or naan bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for prep time and approximately 30 minutes for cooking, making a total of about 40 minutes from start to finish. You’ll enjoy a warm and hearty meal sooner than you think!
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the coconut oil in a large skillet or pot over medium heat. Once the oil is melted and hot, add the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent and soft.
2. Add Aromatics:
Next, stir in the minced garlic and grated ginger. Cook this mixture for an additional minute, allowing the wonderful aroma of garlic and ginger to fill your kitchen.
3. Incorporate Spices:
It’s time to add flavor! Sprinkle in the red curry paste, ground turmeric, and ground cumin. Stir everything together, ensuring that the spices coat the onions, garlic, and ginger evenly.
4. Combine with Butternut Squash:
Add the cubed butternut squash into the pot, mixing well with the spiced onion mixture.
5. Add Coconut Milk and Broth:
Pour in the coconut milk and vegetable broth, stirring to combine everything nicely.
6. Simmer Until Tender:
Bring the mixture to a gentle simmer. Cover the pot and allow it to cook for 20-25 minutes or until the butternut squash is tender when pierced with a fork.
7. Final Flavor Touches:
Once the squash is cooked, stir in the soy sauce, brown sugar, and lime juice. Give it a taste and season with salt if needed.
8. Serve and Enjoy:
Remove from heat and garnish with freshly chopped cilantro. Serve hot alongside steamed jasmine rice or warm naan bread for a complete meal. Enjoy your delicious, homemade butternut squash coconut curry!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Curry?
Absolutely! You can add other vegetables like bell peppers, spinach, or carrots for extra flavor and nutrition. Just be mindful of the cooking times—softer vegetables like spinach will only need a few minutes, while firmer ones should be added earlier with the butternut squash.
What If I Don’t Have Red Curry Paste?
If you don’t have red curry paste, you can substitute it with yellow or green curry paste depending on your heat preference. Alternatively, a mix of cumin, coriander, ginger, and chili flakes can work in a pinch, though it might alter the flavor slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove or in the microwave until heated through. The flavors often deepen after a day, making it even tastier!
Can I Freeze This Curry?
Yes! This curry freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
