Butternut Squash Coconut Curry

This Indian-style butternut squash curry is layered with warming ingredients like turmeric, garam masala, ginger and garlic. Serve over steamed basmati rice and top with fresh cilantro for a delicious and comforting cold-weather meal!

Overhead view of a white bowl of curry and rice topped with fresh cilantro stems. Two spoons on the side as well as a glass of water and a bottle of sparkling water.

When that first leaf turns you know it’s time for fall comfort food. It’s my favorite time of the year! Making and enjoying warm and cozy fall and winter dinners is the best part of the weather changing and this Butternut Squash Curry does not disappoint.

Every bite is warm, luscious, and perfect for a cool fall or winter day. Cubes of butternut squash are simmered until tender in a creamy curry bath made with sautรฉed shallot, ginger and garlic as well as turmeric, garam masala and fresh chilis for a mild kick. Coconut milk adds richness while still keepings things 100% dairy free. (Yep! That means this recipe is suitable for both vegans and vegetarians!)

Hungry for more? If youโ€™re a curry fan you’ll also want to check out; Creamy Coconut Thai Green Chicken Curry and Coconut Curry Braised Salmon.

Ingredients You’ll Need:

Hereโ€™s everything youโ€™ll need to make this recipe: Coconut oil or ghee, shallots, garlic, ginger, tomato paste, garam masala, turmeric, fresh chili or chili powder, coconut milk and butternut squash.

A can of Trader Joe's coconut milk, a whole butternut squash, small bowl of ground spices and ghee. A whole bulb of garlic, a red chili, a knob of ginger and a whole shallot on a light blue/gray background.

Recipe Step by Step:

Step 1. Sautรฉ the Aromatics

Sautรฉing the aromatic ingredients (shallot, garlic and ginger) and “blooming” the spices (garam masala and turmeric) is arguably the most crucial part of making a great curry. In order to get the full depth and flavor from these ingredients it’s important to take the time to sautรฉ them properly. Don’t rush or skip this step.

A large round, white enamel sautรฉ pan brimming with pale orange curry sauce and chunks of butternut squash.

What does it mean to “bloom” spices? Blooming spices is a South Asian cooking techniqueย in which spices are toastedโ€“ either in a dry pan or in oilโ€“ before being added to a dish. Dried spices are filled with essential oils, toasting them brings the complex flavors to their fullest potential and potency, that wouldn’t occur if you simply tossed them into a pot of simmering sauce.

Step 2. Simmer the Curry

Next, add in the tomato paste, coconut milk and cubed butternut squash. Bring everything to a low simmer then cover and cook just until the squash is tender. This could take anywhere from 10-20 minutes depending on the size of your squash.

A side profile of a white bowl filled with white rice, pale orange butternut squash curry with a few pieces of fresh cilantro on top.

Step 3. Serve

Taste the curry and adjust the seasonings as needed. Spoon over bowls of steamed rice and top with fresh cilantro. Serve warm.

FAQs and Expert Tips

How long does it take to boil butternut squash?ย 

Squash that has been diced into ยฝ inch cubes should take only 5-6 minutes to become soft. Just test the texture with a fork to check its tenderness.ย 

What should I serve with butternut squash curry?

For a comforting and filling meal serve butternut squash curry with; steamed basmati rice, quinoa or cauliflower rice. Additionally you homemade you could add homemade or store-bough naan bread and/or a cool and creamy raita.

Love this recipe? Here’s a few more squash recipes to try next:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

Overhead view of a white bowl of curry and rice topped with fresh cilantro stems. Two spoons on the side as well as a glass of water and a bottle of sparkling water.

Butternut Squash Coconut Curry

This Indian-style butternut squash curry is layered with warming spices like turmeric, garam masala, ginger and garlic. Serve over steamed basmati rice and top with fresh cilantro for a delicious and comforting cold-weather meal!
5 from 8 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Calories: 533kcal

Ingredients

  • 1/4 cup coconut oil or ghee
  • 2 large shallots minced
  • 4 cloves garlic grated
  • 2 tbsp grated ginger
  • 2 tbsp garam masala
  • 2 tsp turmeric
  • 1/4 cup tomato paste
  • 1 tbsp minced fresh chili like; Fresno, Serrano or Jalapeรฑo or 1 teaspoon chili powder
  • 2 cans full-fat coconut milk
  • 1 medium butternut squash peeled, seeded and cut into ยฝ-inch pieces

For Serving

  • 4 cups steamed basmati rice
  • 1/4 cup chopped cilantro

Instructions

  • Heat the coconut oil in a large skillet over medium heat. Sautรฉ the shallot, garlic and ginger until soft and aromatic, about 5-7 minutes then add in the garam masala and turmeric. Stir the spices together with the shallot mixture for 1 minute to "bloom" them or bring out their full flavor. Once you can really smell them โ€” mission accomplished.
  • Next, add the tomato paste. Sautรฉ, stirring frequently for another 3-5 minutes, then add the minced chili (or chili powder) coconut milk, butternut squash cubes and a generous pinch of salt. Bring to a simmer, turn the heat down to low then cover and simmer for 10-20 minutes until the squash is tender and soft.
  • Taste and season the curry with additional salt or minced chili as needed. Serve over steamed basmati rice and top with chopped cilantro.

Notes

ย 
Ingredient Notes and Substitutions:ย 
  • Coconut Oil: Coconut oil and ghee both work in this recipe. Refined coconut oil is a better choice than unrefined for sautรฉing since it has a higher smoke point.
  • Shallots: These come from the same family as onions, garlic and chives. They look similar to an onion, but the flavor is much sweeter and more delicate than an onionโ€™s.
  • Garlic: Use the freshest garlic you can find in this dish. When sautรฉed with shallots, the aroma and flavor is divine.ย 
  • Turmeric: This warming Indian spice adds the deep color and flavor we know and love in curry.ย 
  • Chili powder: Use regular dried chili powder if youโ€™d like. Or, you can use minced fresh chili like Fresno chili, jalapeรฑo, Serrano chili for a fresh spin.ย 
  • Coconut milk: Full-fat coconut milk will add extra creaminess and flavor to this dish. Low-fat coconut milk will work, but your curry wonโ€™t be nearly as thick and delicious.ย 
  • Butternut Squash: One of my favorite fall vegetables! Peel, seed, and chop a medium butternut squash into ยฝ inch chunks to be simmered in the curry until soft and full of flavor.ย 
ย 
Storing and Re-heating Leftovers:
  • Leftover curry can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.
  • Freezing Instructions: Cool, then freeze in airtight container for up to 3 months. Defrost overnight in fridge then reheat in microwave until warm and creamyโ€“stir well.ย 

Nutrition

Calories: 533kcal | Carbohydrates: 14g | Protein: 6g | Fat: 55g | Saturated Fat: 47g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 159mg | Potassium: 681mg | Fiber: 2g | Sugar: 3g | Vitamin A: 277IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 7mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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5 from 8 votes (7 ratings without comment)

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One Comment

  1. 5 stars
    Delicious, I did not add any chili as I was making it for my toddler so I added a little extra of the other seasonings. I also over cooked my butternut squash so I Pureed it. We served with a mix of white rice and riced broccoli. I highly recommend and will definitely make again!