Coconut Butternut Squash Curry

Indulge in the comforting, aromatic flavors of Coconut Butternut Squash Curry, a vibrant and wholesome dish perfect for weeknight dinners or cozy gatherings. This vegetarian-friendly recipe combines tender butternut squash with a luscious coconut milk base, infused with the bold, warming spices of red curry paste, turmeric, and cumin. Fresh garlic, ginger, and a hint of lime add layers of zest and brightness, while baby spinach provides a nutrient-packed finishing touch. Simmered to perfection and garnished with cilantro, this creamy curry is as visually stunning as it is delicious. Serve it over fluffy rice or with warm naan for the ultimate satisfying meal. Ready in just 50 minutes, this one-pot wonder is a delicious way to spice up your dinner repertoire!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium-sized butternut squash (peeled, seeded, and cubed)
• 2 tablespoons coconut oil
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 cup crushed tomatoes (canned)
• 1 can (400ml) unsweetened coconut milk
• 1 cup vegetable stock
• 2 cups baby spinach
• 2 tablespoons fresh cilantro (chopped)
• 1 medium lime (juiced)
• 1 teaspoon salt
• 0 pepper (to taste)
• 1 optional cooked rice or naan (for serving)

Directions

Step 1

Heat a large pot or deep skillet over medium heat and add the coconut oil.

Step 2

Once the oil is melted and shimmering, add the diced onion. Sauté for about 5 minutes until the onion becomes soft and translucent.

Step 3

Add the minced garlic and grated ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.

Step 4

Stir in the red curry paste, ground turmeric, and ground cumin. Cook for another 1 minute to toast the spices and combine the flavors.

Step 5

Add the cubed butternut squash to the pot and toss to coat it with the spice mixture.

Step 6

Pour in the crushed tomatoes, coconut milk, and vegetable stock. Stir to combine everything well.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, stirring occasionally, until the butternut squash is tender and easily pierced with a fork.

Step 8

Once the squash is cooked, stir in the baby spinach and let it wilt for 1-2 minutes.

Step 9

Season the curry with salt, pepper, and lime juice. Stir well to ensure the flavors are evenly mixed.

Step 10

Remove the pot from heat and garnish the curry with fresh chopped cilantro.

Step 11

Serve hot with cooked rice or naan, or enjoy on its own as a hearty stew.

Nutrition Facts

Serving size	(2365.8g)

Amount per serving	% Daily Value*
Calories	1223.0

Total Fat 39.8g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 3998.0mg	0%
Total Carbohydrate 216.2g	0%
Dietary Fiber 34.3g	0%
Total Sugars 44.8g
Protein 25.8g	0%

Vitamin D 0IU	0%
Calcium 1476.5mg	0%
Iron 17.6mg	0%
Potassium 5056.6mg	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: 27.0%

Protein: 7.8%

Carbs: 65.2%