Butternut Squash Curry
Butternut Squash Curry is a creamy, comforting dish that perfectly balances the natural sweetness of butternut squash with aromatic spices and rich coconut milk. Ideal for chilly evenings or cozy gatherings, this vibrant curry not only warms the soul but also delights the taste buds. Serve it over rice or quinoa for a satisfying meal that’s quick enough for busy weeknights yet impressive for entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Indian
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 2 cups low-sodium vegetable broth
- 1 inch fresh ginger, grated
- 4 cloves garlic, minced
- 2 cups fresh spinach
Instructions
- Prepare your ingredients by peeling and dicing the butternut squash into bite-sized cubes. Mince garlic and grate ginger.
- In a large pot over medium heat, add a splash of oil. Sauté garlic and ginger until fragrant (about one minute).
- Add diced butternut squash and curry powder; stir well and cook for five minutes.
- Pour in coconut milk and vegetable broth; bring to a simmer. Cover and cook for 15-20 minutes until squash is tender.
- Stir in fresh spinach until wilted (about two minutes).
- Serve over rice or quinoa, garnished with chopped cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 6g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg