Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk.
This squash curry is a recipe that I make on the regular. I like that the ingredients are easy to find in the local grocery store and the fact that it’s a healthy, perfect weeknight dinner option.
Not only is it a vegetarian dinner recipe that’s perfect for Meatless Monday but it’s also vegan and totally healthy. It’s also great for meal prep since the leftovers heat perfectly the next day.
I like to use light coconut milk in this recipe to cut down on calories. Plus, I find that the butternut squash is rich and creamy on its own, meaning that we don’t need the full-fat coconut milk to add more body and silkiness to the dish.
Coconut milk is sold in cans and you’ll find it in the Asian foods section of your grocery store.
What you need to make it:
- Olive oil
- Butternut squash
- Fresh ginger
- Ground coriander
- Mustard seeds
- Lite coconut milk
- Baby spinach
- Fresh cilantro
How to make Butternut Squash Curry:
- Peel and cut butternut squash into small cubes.
- Cook cubed butternut squash until slightly softened.
- Add shallots.
- Add ginger, garlic and additional spices.
- Add coconut milk and simmer.
- Stir in spinach.
Can you freeze it?
You can freeze this curry. The texture of the coconut milk may turn a bit grainy after thawing, but the amazing flavor will remain the same. Store in an airtight container in the freezer for up to three months.
- Try swapping in some sweet potatoes for the butternut squash.
- Make a chickpea butternut squash curry by adding in a can of drained garbanzo beans when the coconut milk goes in.
- Add some heat by adding in some red pepper flakes or minced jalapeno or serrano pepper.
Wine Pairings with Curry:
- Dry Riesling is a great match for this squash curry. It’s hint of sweetness will tame down the heat while its acidity stands up to the bold blend of spices.
- Gewurztraminer is another lightly sweet wine that pairs nicely with this dish.
If you loved this Squash Curry recipe I would appreciate it so much if you would give it star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
What to serve with butternut curry:
More vegetarian dinner recipes
- Zucchini Lasagna Rolls
- Indian Butter Chickpeas
- Spaghetti Squash Casserole
- Quinoa Burrito Bowls
- Mushroom Parmesan
- Sweet Potato Chili
More curry recipes:
- Curry Chicken Skewers with Lime
- Instant Pot Butter Chicken
- 5-Minute Curry Chicken Salad Lettuce Wraps
- Coconut Curry Butternut Squash Soup
Watch the Web Story of me making Butternut Squash Curry.
Thai Butternut Squash Curry Recipe
Indian Butternut Squash Curry
- 1 Tablespoon olive oil
- 4 pounds butternut squash (peeled and diced (about 4 cups))
- 2 shallots (minced)
- 8 cloves garlic (minced)
- 1 Tablespoon grated fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground turmeric
- 1/2 – 1 teaspoon cayenne pepper
- 2 13.5 ounce cans light coconut milk
- 4 cups baby spinach leaves
- Salt and pepper (to taste )
- 1/4 cup chopped cilantro (for garnish)
- 1/4 cup chopped peanuts (for garnish)
- Rice (for serving)
- In a large skillet heat olive oil on medium-high until hot. Add squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened.
- To the skillet add the shallot, and cook until softened, 1-2 minutes. Add garlic, ginger and spices. Cook, about 1 minute, until fragrant.
- Add the coconut milk to the pan. Reduce the heat to medium and simmer, stirring occasionally, 10-15 minutes, until squash is tender. (Be careful not to boil, as the coconut milk may separate.)
- Add spinach and stir until wilted. Season with salt and pepper, to taste.
- Serve curry on top of rice, topped with chopped cilantro and peanuts.
This recipe was originally published in December 2016. It was updated in December 2021 to add new content and an instructional video. The original curry recipe remains the same. Enjoy!