Butternut Squash Coconut Curry

Dive into a bowl of creamy, aromatic comfort with this Butternut Squash Coconut Curry recipe, a delightful fusion of sweet, earthy squash and bold, warming spices. Perfect for cozy dinners, this vegan curry combines tender cubes of butternut squash simmered in a luscious coconut milk base enriched with curry powder, turmeric, and cumin. Fresh spinach adds a vibrant pop of nutrition, while a touch of ginger and garlic elevates the flavor profile. Ready in just 45 minutes, it's a wholesome, one-pot meal that's as easy to make as it is nutritious. Serve it with fluffy rice or pillowy naan to soak up every drop of the flavorful sauce. Top it off with fresh cilantro and a squeeze of lime for a zesty finish that will have everyone coming back for seconds. This gluten-free, plant-based dish is sure to become a weeknight favorite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2 pounds) butternut squash
• 2 tablespoons coconut oil
• 1 medium (diced) yellow onion
• 3 cloves (minced) garlic
• 1 tablespoon (grated) fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 14-ounce can canned diced tomatoes
• 1 13.5-ounce can coconut milk
• 1 cup vegetable broth
• 1 teaspoon (adjust to taste) salt
• 2 cups (loosely packed) fresh spinach
• 0.25 cup (chopped, for garnish) fresh cilantro
• 1 whole (sliced into wedges) lime
• 0 (for serving, optional) cooked rice or naan

Directions

Step 1

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Set aside.

Step 2

In a large pot or Dutch oven, heat the coconut oil over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes, until softened.

Step 4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the curry powder, ground turmeric, and ground cumin. Toast the spices for 1 minute to enhance their flavors.

Step 6

Pour in the canned diced tomatoes and stir to combine, scraping any browned bits from the bottom of the pot.

Step 7

Add the butternut squash cubes, coconut milk, vegetable broth, and salt. Stir well.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 20-25 minutes, or until the butternut squash is tender and can be easily pierced with a fork.

Step 9

Uncover and stir in the fresh spinach, allowing it to wilt for 1-2 minutes.

Step 10

Taste and adjust seasoning, adding more salt if needed.

Step 11

Serve the curry hot, garnished with chopped cilantro and a wedge of lime. Pair with cooked rice or naan if desired.

Nutrition Facts

Serving size	(2379.5g)

Amount per serving	% Daily Value*
Calories	1330.5

Total Fat 44.7g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 4.7g
Cholesterol 7.9mg	0%
Sodium 4953.6mg	0%
Total Carbohydrate 227.0g	0%
Dietary Fiber 46.1g	0%
Total Sugars 66.0g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 706.9mg	0%
Iron 19.5mg	0%
Potassium 4573.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 7.0%

Carbs: 64.5%