Creamy, sweet Butternut Squash Curry. Quick, easy, totally delicious, and made in one pot in only 30 minutes!
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Now is a really good time to cozy up with a steaming bowl of Butternut Squash Curry, and the good news is that this recipe delivers on all fronts. It's comfy, cozy, full of flavour, and quick and easy.
We're working with basic pantry ingredients, and you can have it ready and on the table in only 30 minutes. Just perfect for midweek dinners!
Will you enjoy it with piles of fluffy coconut basmati rice or scooped up with some chewy naan bread (or my easy 15-minute no yeast flatbreads)?
Love curry? Give my Chickpea Lentil Curry, Keema Lentils, and Chickpea Curry Soup a try too!
Mel x
Let's Make Butternut Squash Curry!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen. I recommend watching my recipe video if you're more of a visual learner:
1 - Saute the onions, garlic, and chili.
2 - Add the curry powder, cornstarch, and then gradually the water.
3 - Add the squash and coconut milk, then simmer until the squash is fork tender.
4 - In goes the spinach. Let it wilt down, then add a big squeeze of lemon juice right before serving. Done in a little over the time it takes your rice to cook!
Recipe
Easy Butternut Squash Curry
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon oil or a few drops of water for oil-free
- 1 medium onion sliced thinly
- 4 cloves garlic minced
- ½ to 1 small fresh jalapeno diced, or ½ teaspoon of dried chilli flakes
- 3 tablespoons curry powder
- 1 tablespoon cornstarch or arrowroot powder
- 1 medium butternut squash peeled, deseeded, & chopped
- 1 x 14oz can coconut milk (398 to 400ml in Canada/UK)
- 2 cups (480 ml) vegetable stock
- 3 large handfuls fresh spinach
- 1½ teaspoons fine sea salt
- ½ teaspoon ground black pepper
- 1 big squeeze lemon juice
INSTRUCTIONS
- Heat a large pan over a medium heat and add the oil (or water for oil-free). Sauté the onion until starting to turn golden.
- Add the garlic, chili and curry powder and continue cooking for another two minutes, stirring frequently. Adjust the amount of chili depending on your heat preferences.
- Add the cornstarch or arrowroot and stir well, then gradually add the water, stirring as you go to work out any lumps.
- Add the cubed butternut squash and the coconut milk then season generously with salt and pepper.
- Simmer over medium heat until the butternut squash pieces are tender (15 to 20 minutes depending on how big you cut your chunks). You can keep it cooking for longer on the lowest heat setting if you want to.
- Once the squash is cooked and no more than 10 minutes before you plan to serve, add the fresh spinach. You might struggle to fit it all in but it will wilt down very quickly, and then you will be able to stir it into the sauce easily.
- Add a good squeeze of lemon juice, taste and add more seasoning if needed, then serve.
NOTES
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Tiana Lucas says
Thanks so much for this fabulous recipe! It was very quick to make, yet the flavors were really delicious and complex. Big thumbs up from my entire family!
Melanie McDonald says
Thank you so much for your review, Tiana! I’m really pleased you all enjoyed it!
Yvonne says
Hello Mel
Thank you for this lovely recipe.
I made it in my IP and instead of the lemon juice, I used apple cider vinegar. The spinach makes it really nice, and I served it with tofu that I needed to use up.
Trudy says
Subbed 8-ounce package of frozen squash but should have used /2 packages . Also subbed frozen spinach. Frozen helps when the sudden inspiration hits. 😄😄
Val says
I really liked it! Served over quinoa, it was full of flavor. I’ll make it again for sure
Ruth Crompton says
We love this curry, it's a hit with the whole family. I actually prefer it to chicken curry. 5 stars from me!
Thanks for sharing your recipe
Sue Williams says
This is one of my "go to" recipes to make and freeze in portions. I use Sweet Potato as I am lazy and get ready chopped frozen chunks and every time I order Butternut Squash, it gets substituted for Sweet Potato. I actually prefer Sweet Potato for taste so that suits me fine LOL.
Laura says
This is a terrific recipe. Well-tested, came out as expected. We used no oil and 1/2 of the coconut milk called for and it was fine.
Abbie Yelland says
Absolutely loved this! So tasty will definitely be making it again
Gerry says
This recipe is fantastic. I am so glad I found you, Mel. Simple ingredients and tasty success. Thank you.
A Virtual Vegan says
Thanks so much Gerry! I'm really pleased you are enjoying my recipes!
Kathy says
What brand of curry powder do you use or do you make your own? Thank you
Melanie McDonald says
I buy a local(ish) blend from a BC company called Gathering Place. It's organic, fair trade and non irradiated. Really tasty. I'm not sure how widespread it is. https://gatheringplacetrading.com/product/organic-hot-curry-powder/ Vegan Richa has a good curry powder recipe if you want to make your own https://www.veganricha.com/2019/01/curry-powder-recipe.html
James says
I tried this tonight, subbed coconut milk with almond milk, and spinach with Kale - was lush!! Lovely easy recipe :)
Joan says
This was an amazing meal. My husband and I really enjoyed it. We grow a lot of squash in our garden so have tried many recipes over the years. This is definitely one of our favorites. The squash we used was an unusual orange winter squash that I don't know the name of but it worked very well in your recipe. Thanks you for sharing!
A Virtual Vegan says
I'm so glad you enjoyed it Joan. Thank you for the taking the time to leave feedback. I really appreciate it!
Anna says
I just wanted to let you know what a clever Idea to use the tick boxes. I have dyspraxia and find it hard to follow instructions often I miss out on things especially with cooking so it's really amazing. Such a genius idea I don't know why someone else didnt think of it before!
A Virtual Vegan says
Thank you Anna. I'm so pleased it helps!
Ilene says
I'm allergic to coconut. Could I use oat milk instead? Do I need to add something else as well?
A Virtual Vegan says
You could use any creamy milk instead. You might need a little less though as it will be thinner. Start with 3/4 of the amount and just add a little more if it's too thick near the end or just before serving. Oat milk will be fine as long as it's not homemade. Homemade oat milk tends to turn really thick and gloopy if you heat it up!
Ceirun says
Delicious thank you. Second time around I swapped the curry powder for small tea spoon of cayenne pepper and small teaspoon of garam masala and added a few new potatoes. Friends comments “ I’d be happy to pay for this in a restaurant.”
A Virtual Vegan says
Awesome! I'm so glad you are enjoying the recipe!
Sarah says
I made this tonight and it was delicious! I used arugula instead of spinach because it's what I had on hand and it still came out great. I'll definitely be making it again because it's a perfect fall dish!
A Virtual Vegan says
Thank you for taking the time to leave a comment Sarah and I am so pleased that you enjoyed it.