Description
A luscious, golden Butternut Squash Coconut Curry bursting with creamy coconut milk, aromatic spices, and tender chunks of squash. This comforting vegan curry comes together in just 30 minutes for the perfect weeknight meal.
Ingredients
1 tbsp coconut oil
1 small onion, finely diced
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
4 cups butternut squash, peeled and cubed
1 can (14 oz) coconut milk
1 cup vegetable broth
1 tbsp soy sauce or tamari
1 tsp brown sugar
1/2 tsp ground turmeric
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish
Cooked jasmine rice, for serving
Instructions
1. Heat coconut oil in a large pan over medium heat.
2. Add onion, garlic, and ginger; sauté until fragrant and soft.
3. Stir in red curry paste and turmeric, cooking for 1 minute.
4. Add cubed butternut squash and toss to coat in spices.
5. Pour in coconut milk, vegetable broth, soy sauce, and brown sugar; stir well.
6. Bring to a simmer, cover, and cook for 15–20 minutes until squash is tender.
7. Stir in lime juice, season with salt and pepper, and simmer 2 more minutes.
8. Serve hot over jasmine rice, topped with fresh cilantro.
Notes
Add chickpeas or tofu for extra protein.
Use pumpkin or sweet potato as a substitute for butternut squash.
Leftovers taste even better the next day — store refrigerated up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 9g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: butternut squash curry, coconut curry, vegan dinner, creamy curry, quick weeknight meal