Thai Butternut Squash Curry recipe is a delicious vegan curry simmered with fragrant spices and rich coconut milk.
This recipe was originally published in 2016. It was updated in 2022. The original curry recipe remains the same. Enjoy!
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, dairy-free 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 sauce.
🛒 Ingredients Needed
- Olive Oil
- Butternut Squash – You’ll want about 4 cups of cubed squash.
- Shallots – If you can’t find shallots, you can swap in a small onion.
- Fresh Garlic + Ginger – To make things easy, I like to use the fresh ginger that comes in tubes. It’s often sold near the fresh herbs in grocery stores.
- Spices – Cumin, coriander, mustard seeds, turmeric and cayenne.
- Lite Coconut Milk – Coconut milk is sold in cans and you’ll find it in the Asian foods section of your grocery store.
- Baby Spinach – You can also use kale or arugula.
- Fresh Cilantro – If you’re not a fan of cilantro, you can leave it out. Or, swap in parsley.
📋 How to Make It
- Peel and cut the 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. Or, cut back on the heat by omitting the cayenne.
- Add in extra vegetables like kale, green beans, zucchini, etc.
- Add extra protein by adding some cubed tofu.
- For a pop of flavor, add in a squeeze of lime juice at the end.
🍷 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.
🍽 What to Serve with It
🥗 More Vegetarian Dinner Recipes
- Zucchini Lasagna Rolls
- Indian Butter Chickpeas
- Spaghetti Squash Casserole
- Quinoa Burrito Bowls
- Mushroom Parmesan
- Sweet Potato Chili
✔️ More Butternut Squash Recipes
- Butternut Squash & Sausage Pasta with Creamy Goat Cheese
- Curried Butternut Squash Soup
- Roasted Squash Salad with Maple Tahini Dressing
- Butternut Squash Risotto
- Butternut Squash Bisque with Maple Cream
🥘 More Curry Recipes
- Curry Chicken Skewers with Lime
- Black Bean Curry
- Instant Pot Butter Chicken
- Curry Chicken Salad Lettuce Wraps
- Coconut Curry Butternut Squash Soup
Did you Make This Butternut Squash Curry?
If you loved this chicken in white wine sauce I would appreciate it so much if you would give this recipe a 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.
Butternut Squash Curry Recipe
- 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.
Watch the Web Story of me making Butternut Squash Curry.