Butternut Squash Coconut Curry

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.

5 from 7 votes

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!

Prep Time15

Cook Time45

Course: dinner, Main Course

Cuisine: Indian

Servings:

Calories: 533kcal

Author: Leigh Anderson

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 Jalapeño or 1 teaspoon chili powder
2 cans full-fat coconut milk
1 medium butternut squash peeled, seeded and cut into ½-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. Sauté 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 — mission accomplished.
Next, add the tomato paste. Sauté, 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

Ingredient Notes and Substitutions:

Coconut Oil: Coconut oil and ghee both work in this recipe. Refined coconut oil is a better choice than unrefined for sautéing 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 onion’s.
Garlic: Use the freshest garlic you can find in this dish. When sautéed with shallots, the aroma and flavor is divine.

Turmeric: This warming Indian spice adds the deep color and flavor we know and love in curry.

Chili powder: Use regular dried chili powder if you’d like. Or, you can use minced fresh chili like Fresno chili, jalapeño, Serrano chili for a fresh spin.

Coconut milk: Full-fat coconut milk will add extra creaminess and flavor to this dish. Low-fat coconut milk will work, but your curry won’t be nearly as thick and delicious.

Butternut Squash: One of my favorite fall vegetables! Peel, seed, and chop a medium butternut squash into ½ inch chunks to be simmered in the curry until soft and full of flavor.

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 creamy–stir well.

Nutrition