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This Butternut Squash Curry is the ultimate comfort food loaded with vibrant and nutritious ingredients. It’s a great make-ahead dish to cook a big batch of and heat anytime you need something warm and comforting. Perfect for a busy weeknight or during cold, lazy weekends!
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Why You’ll Love This Easy Butternut Squash Curry Recipe
It is quick and easy. This squash curry recipe comes together in just 35 minutes with only a handful of ingredients. You’ll be impressed at the deep and rich flavor that come from something so easy to make.
Even better, it’s budget friendly and customizable. You can add just about any vegetables you have on hand, so you don’t need to buy all the ingredients from the farmer’s market. Better yet, check your fridge for any leftover veggies and use those before they spoil.
Best of all, it’s indulgently healthy. Aside from the rich and creamy flavor it brings, this healthy curry contains essential vitamins, minerals, and disease-fighting antioxidants. It’s loaded with veggies to give our bodies the burst of energy and nourishment we need.
Want more delicious ways to enjoy butternut squash? Check out my Creamy Curried Butternut Squash Lentil Soup, Butternut Squash Sage Biscuits, or Butternut Squash Mac n’ Cheese for the ultimate fall indulgence.
Ingredients
What Type of Thai Curry Should I Use?
There are three main types of curry paste that you can choose from: green, yellow, and red. Each has its distinct flavor profile, and what you will use depends on what you like. I used red curry in this recipe, so take note that using a different curry paste may change the flavor and color of the dish.
- Red Curry: Made with red chilies, and is considered to be the most versatile of the three.
- Yellow Curry: Has a milder taste than red curry and is infused with turmeric, which gives it that golden hue.
- Green Curry: Uses green chilies and is made vibrantly greener with the addition of fresh cilantro or coriander and a few other leafy herbs.
How to Make This Thai-inspired Curry Dish
Creamy, rich, and comforting: everything we look for in a classic fall comfort food bundled into a straightforward curry recipe.
Step 1: First, prep your butternut squash by cutting off both ends, then microwave it for three minutes to soften. Allow the skin to cool completely before peeling and cutting it into cubes.
Step 2: Then, steam the squash cubes by adding them to a pot of boiling water, covering it, and letting them steam until they are fork-tender. Set aside after draining
Step 3: Next, sauté onion in a large skillet. Then, add the chopped mixed vegetables and cook until vegetables are tender.
Step 4: Next throw the steamed butternut squash in the pan. Then pour the coconut milk, curry paste, and sugar.
Step 5: Stir continuously until curry paste and sugar are mixed well. Simmer for 15 minutes under medium-low heat. Finally, season with salt as needed. Serve over a bed of steamed brown rice (how to cook brown rice) or any grain of your choice.
Possible Add-ons and Variations
You will love this curry recipe because it is entirely customizable. You can try adding the following veggies and ingredients to the butternut squash curry recipe:
- Proteins: If you want more protein for your meal, add chickpeas for butternut squash and chickpea curry. Other great protein additions include lentils (a complete guide to lentils here), or even this quick crispy pan fried tofu.
- Sweet potatoes: This is a good substitute for butternut squash if you cannot find one. It will give your dish a sweet flavor with a similar consistency as the squash.
- Chilies: You may also add some red chili flakes or cayenne powder to this recipe for those that prefer an extra kick.
Toni’s Tips for Making Butternut Squash Curry
- Buy pre-cut squash. If you want to save time, go to your local grocery shop and buy pre-cut squash (fresh or frozen and then defrosted). I know it’s a hassle to peel and cut squash, so let’s make it easier on ourselves and buy pre-cut squash.
- Taste and adjust as needed. Spices and other seasonings, such as Thai curry paste, can be too intense. Depending on how strong or mild you want them to be in your dish, start with a small amount and adjust to taste.
- Simmer until you have reached that thick and creamy consistency. If even your curry became too thick, just add a bit of water or veggie broth to thin it out.
- Dilute: If you added too much spicy curry paste, you could make it less fiery by adding more coconut milk. Alternatively, you can squeeze a wedge of lime over it.
Serving Suggestions
- Rice: White or brown rice (how to cook brown rice), jasmine or Thai sticky rice, or even garlic rice.
- Grains: Quinoa also works well, as would farro or orzo.
- Naan: I use homemade vegan naan, or other Indian bread like roti or chapati.
- Protein: I like it with crispy pan-fried tofu, vegan kabobs, or vegan chick’n.
Storage Instructions
This dish stores nicely and reheats beautifully! This makes it a perfect addition to your weekly meal planning.
Fridge: It will keep fresh in the fridge for up to 5 days. It is also freezer safe.
Freezer: This curry is not only fantastic for meal prep but it can also be frozen. Leave to cool, then store in a Ziplock/Stasher/freezer-safe container for up to 3 months. Then, thaw in the fridge overnight. These are the labels I use.
Reheat: Either in a microwave (in 30-second increments, stirring thoroughly between). Or on the stove (over low to medium-low heat) until piping hot.
More Vegan Curry Recipes
Vegan Dinners
Perfect Potato and Pea Coconut Curry
Vegan Dinners
Creamy Apple Curry
Vegan Dinners
Bean Sprouts Curry
Vegan Dinners
Brussels Sprouts Curry
If you tried this Butternut Squash Curry recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Butternut Squash Curry
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Ingredients
- 2 cups water
- 1 large butternut squash peeled, seeded, and cubed
- 1 tablespoon neutral oil
- 1 large yellow onion peeled and chopped
- 3 cups mixed vegetables combination of sweet peppers, mushrooms, green beans, peas, cauliflower, summer squash, asparagus, and carrots work nicely
- 1 28-ounce can full-fat coconut milk
- 2 to 3 tablespoons prepared Thai curry paste red, yellow, or green
- ¼ cup sugar
- Salt to taste
- Brown rice for serving (optional)
Instructions
- In a medium pot, bring water to a boil, add prepared squash cubes, cover, and steam for 10 minutes or until tender. Drain and set aside.
- Heat a large skillet over medium. Add oil and onions, and saute onions until translucent.
- Add mixed chopped vegetables and cook another 8-10 minutes or until veggies are tender, stirring frequently.
- Mix steamed butternut cubes in the pan with the other veggies.
- Add coconut milk, curry paste, and sugar to the pan. Stir until curry paste and sugar are dissolved and well-mixed.
- Turn heat to medium-low and simmer for 15 minutes.
- Add salt to taste and serve over hot rice.
Notes
- Buy pre-cut squash. If you want to save time, go to your local grocery shop and buy pre-cut squash (fresh or frozen and then defrosted). I know it’s a hassle to peel and cut squash, so let’s make it easier on ourselves and buy pre-cut squash.
- Taste and adjust as needed. Spices and other seasonings, such as Thai curry paste, can be too intense. Depending on how strong or mild you want them to be in your dish, start with a small amount and adjust to taste.
- Simmer until you have reached that thick and creamy consistency. If even your curry became too thick, just add a bit of water or veggie broth to thin it out.
- Dilute: If you added too much spicy curry paste, you could make it less fiery by adding more coconut milk or by squeezing a wedge of lime over it.
This recipe is perfect, melts in your mouth 🙂 I have added ginger, cayenne pepper and cilandro ! Wow what a nice feeling in your mouth :). Thank you for sharing this beautiful recipie !
So glad you enjoyed this curry recipe! It’s a delicious one!