Description
This quick and creamy Butternut Squash Coconut Curry is packed with flavor, nutrition, and comfort — a perfect weeknight meal made in just 30 minutes! Sweet roasted squash meets aromatic spices and coconut milk for a cozy, satisfying dish.
Ingredients
1 tbsp coconut oil
1 small onion, diced
2 garlic cloves, minced
1 tbsp grated fresh ginger
2 tbsp red curry paste
4 cups cubed butternut squash (fresh or frozen)
1 can (13.5 oz) coconut milk
1 cup vegetable broth
1 tbsp soy sauce or tamari
1 tsp brown sugar
Juice of 1 lime
1/2 cup spinach or kale (optional)
Fresh cilantro, for garnish
Cooked jasmine rice or quinoa, for serving
Instructions
1. Heat coconut oil in a large skillet or saucepan over medium heat.
2. Add onion and sauté for 3–4 minutes until softened.
3. Stir in garlic, ginger, and red curry paste; cook until fragrant, about 1 minute.
4. Add the cubed butternut squash, coconut milk, vegetable broth, soy sauce, and brown sugar.
5. Stir well, cover, and simmer for 15–20 minutes until squash is tender.
6. Stir in lime juice and spinach (if using) just before serving.
7. Taste and adjust seasoning with more lime or soy sauce as needed.
8. Serve hot over rice or quinoa and top with fresh cilantro.
Notes
Use pre-cut or frozen butternut squash to save prep time.
Add chickpeas or tofu for extra protein.
For a spicier version, stir in chili flakes or extra curry paste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: butternut squash curry, coconut curry, 30 minute dinner, vegan curry, easy Thai curry