Squash Curry

Warm up your kitchen with the vibrant flavors of this Squash Curry, a comforting dish brimming with bold spices and wholesome ingredients. Tender butternut squash is simmered in a luscious coconut milk curry infused with red curry paste, ginger, and aromatic spices like turmeric and cumin. Cherry tomatoes and baby spinach add a pop of freshness, while a splash of lime juice brightens the dish. This vegetarian curry is not only rich and creamy but also incredibly easy to make, with a prep time of just 15 minutes and a total cook time of 35 minutes. Serve it over steamed rice or with warm naan for a satisfying, gluten-free meal that’s perfect for weeknights or cozy gatherings. Packed with flavor and loaded with nutrient-dense veggies, this squash curry is a must-try for fans of hearty, plant-based cuisine.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2 lbs) butternut squash
• 2 tablespoons coconut oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 2 tablespoons red curry paste
• 1 teaspoon coriander powder
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 14-ounce can coconut milk
• 1 cup vegetable broth
• 1 cup, halved cherry tomatoes
• 2 cups baby spinach
• 1 tablespoon lime juice
• 1 teaspoon (or to taste) salt
• 0.25 cup, chopped (for garnish) fresh cilantro
• 2 cups (optional, for serving) cooked rice or naan

Directions

Step 1

Peel and dice the butternut squash into bite-sized cubes. Set aside.

Step 2

Heat the coconut oil in a large pot or Dutch oven over medium heat.

Step 3

Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 4

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

Step 5

Add the red curry paste, coriander powder, cumin, turmeric, and cayenne pepper to the pot. Stir well to coat the onions and release the aromas of the spices, about 1 minute.

Step 6

Pour in the coconut milk and vegetable broth. Stir until the curry paste is fully dissolved into the liquids.

Step 7

Add the diced butternut squash and bring the mixture to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally, until the squash is tender.

Step 8

Stir in the halved cherry tomatoes and baby spinach, cooking for an additional 3-5 minutes until the spinach is wilted and the tomatoes are softened.

Step 9

Taste the curry and season with salt as needed. Stir in the lime juice for a bright, tangy finish.

Step 10

Serve the squash curry hot, garnished with chopped cilantro, over cooked rice or with naan on the side.

Nutrition Facts

Serving size	(2451.2g)

Amount per serving	% Daily Value*
Calories	1616.6

Total Fat 34.4g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 3692.8mg	0%
Total Carbohydrate 310.8g	0%
Dietary Fiber 41.4g	0%
Total Sugars 60.0g
Protein 31.6g	0%

Vitamin D 0IU	0%
Calcium 653.0mg	0%
Iron 18.6mg	0%
Potassium 4352.5mg	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: 18.4%

Protein: 7.5%

Carbs: 74.0%