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Cast iron skillet with a green-brown curry sauce, orange butternut squash cubes, red kidney beans, and spinach pieces. It is drizzled with white sauce and topped with fresh green herbs. A small bowl with rice and curry is next to it.
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Butternut Squash Curry

Make this amazing butternut squash curry by combining sweet, nutty butternut squash with a mix of aromatic spices and coconut milk. You will have a delightful dish that is easy to make and can be batch-cooked anytime. It is comfort food at its finest.
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, Grain-free, Indian, Soy-free
Keyword butternut squash curry, curry, vegan curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 serving
Calories 403kcal
Author Nandi Barta

Equipment

  • our Cast-iron Skillet by UnoCasa
  • our Vitamix A2300
  • Immersion hand blender with 20 fl oz container

Ingredients

  • 25 oz Butternut squash
  • 9 oz Red kidney beans canned
  • 5 oz Spinach (frozen)
  • 7 oz Chopped tomatoes
  • 1 Onion
  • 3 cloves Garlic
  • 1 Tbsp Vegetable oil
  • 1 Tbsp Garam masala
  • 1 cup Vegetable broth
  • 1 cup Full-fat coconut cream (canned)
  • 1 tsp Turmeric
  • 1 tsp Ginger powder
  • Chili optional
  • Freshly chopped cilantro optional
  • Lime optional

Instructions

  • Preheat a frying pan over medium heat and add oil and diced butternut squash (1/2 inch). Cook for 4-5 minutes.
  • Add chopped onion and garlic. Season with salt and cook for another 3-4 minutes.
  • Add canned chopped tomatoes, garam masala, vegetable broth, turmeric, and ginger. Stir well and bring it to a boil. Simmer for 10 minutes until the squash is almost tender.
  • Add beans, frozen spinach, and coconut cream. Cook for 3-4 minutes.
  • Serve it with chopped cilantro and squeeze some lime juice on top.

Notes

  • This recipe works great with roasted butternut squash. Pre-roast them before adding them to the curry, or use leftovers from other recipes.
  • Don't have any garam masala? You can replace it with the same amount of curry powder and 1 tsp cumin. It will not taste the same, but you will have a flavorful, aromatic curry dish nonetheless.