A comforting bowl of warm butternut squash curry, smelling amazing and packed with nutrients is our go-to meal after yoga sessions or for those long, cold fall evenings when it’s raining outside and all the family is at home spending time together. This is a very easy meal, using the star of the season – butternut squash and other nutrient-packed veggies, bathed in a red curry flavored sauce.
How to make butternut squash curry
First of all, there aren’t special skills needed to make this comforting recipe! Cold season curries are all about spices and loads of veggies – the rest is just about your own ingredient preferences. We’ve chosen the butternut squash as the star of this curry because it’s his season right now and we love to get the maximum benefits from the vegetables while they are in season and their nutritional load is at its peak!
When you think of winter squashes of all kind, consider high and very diverse load of antioxidant carotenoids, B vitamins, minerals (especially copper, manganese and potassium) and about 20%o of your percent daily value of fiber in just 1 cup.
For this curry, the butternut squash needs to be fresh, not roasted, because you want to get a textured dish and not a soup. The steps for preparing a butternut squash curry are fairly simple:
- Start by rinsing and dicing your veggies, then cook for a few minutes in virgin coconut oil.
- Add the red curry paste and spices.
- Add the diced tomatoes with their juice, beans and coconut milk, and simmer until everything is tender. The coconut milk will give it a velvety, comforting taste and will enrich it nutritional load with healthy fats.
We didn’t try it, but this this is a perfect candidate for preparing in the slow cooker too!
What vegetables go well with curry
The basic idea is – more vegetables, the better! We like to combine colorful veggies, especially ones that are in season, but you can also use fresh and frozen ones if available. Here are some of our favorites:
Green leafy vegetables – spinach, chard, beet greens, kale.
Root vegetables – carrot, potatoes, sweet potatoes, parsnip.
Other veggies – broccoli, cauliflower, bell pepper, onion, garlic
These aren’t vegetables, but make a nutritious addition: snow peas, green beans, beans of all kind.
Do you need to peel the butternut squash?
Unless you are using an organic grown squash, it is highly recommended to discard the peel. The butternut squash peel is edible, and especially if it’s a fresh one, it will peel very easily but also cook easily should you decide to consume it. So if you were wondering if you can eat the butternut squash skins, the answer is yes, and just one more piece of advice – the smaller the squash, the softer its skin!
Looking for more interesting ways to cook with butternut squash? Try our Curried Butternut Red Lentil Soup, our Butternut Squash Gratin with Fennel and Gruyere,or our Cheesy Baked Butternut Squash Ziti.
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Butternut Squash Curry with Coconut Milk
Warming and comforting, this vegetable curry is loaded with nutrients and comes with a velvety taste from the coconut milk - the perfect fall dish!
CourseSoups & Stews
Cuisinevegan, vegetarian
Keywordbutternut squash curry, butternut squash curry with coconut milk, vegetable curry
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3
Author Ana Stanciu
Ingredients
- 1halfmedium butternut squashpeeled
- 1/2cupfrozen spinachdefrosted
- 1small broccoli headcut into florets
- 1cupfrozen green beansdefrosted
- 1yellow onionfinely diced
- 2 garlic clovesdiced
- 1red bell pepperfinely diced
- 1tbspred curry paste
- 1candiced tomatoes, with their juices(about 1 cup)
- 1/2cupcoconut cream
- Pinchcayenne pepper
- 2 tspground turmeric
- 1/4 tspsalt
- 1tbspcoconut oil
- 1tbspgingerfreshly grated
- 1/2cancooked cannelini beans, drained (about 1/2 cup)
- 2tbsppumpkin seedslightly toasted
- 1/2lime, juice only
Instructions
Cut the butternut squash into cubes.
Heat the coconut oil into a medium soup pan, then add the onion, garlic, bell pepper, butternut squash and broccoli, and cook over medium heat for 5-7 minutes.
Add the curry paste, turmeric and ginger, mix to combine.
Add the green beans, cannelini beans, spinach, diced tomatoes with their juices, coconut cream and bring to boil over medium heat.
Turn the heat to low, then simmer over low heat for 20 minutes.
Season with salt and cayenne.
Divide into serving bowls, garnish with pumpkin seeds, drizzle lime juice, and serve warm.
4
FAQs
Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.
Should I use canned coconut milk for curry? ›
If you're a fan of Thai curries or Indian dishes like chicken tikka masala, canned coconut milk likely has a permanent spot on your grocery list. A few splashes add a creamy richness and nutty, slightly sweet flavor to everything from soups to desserts.
Is curry better with coconut milk or cream? ›
Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.
Why is coconut milk in curry? ›
Red curries were one of my favorite dinners, and coconut milk from a mature fruit is what made them so rich and creamy and just carried the flavor of chilies and lime leaf to coat the inside of my mouth so beautifully.
Does coconut milk take the heat out of curry? ›
Whether you're making a Thai curry or any other coconut-based curry, the addition of coconut milk or cream can make a significant difference in reducing the spice level. It provides a cooling effect to the palate, making the curry more enjoyable for those who prefer milder flavors.
How do I add coconut milk to curry without curdling? ›
Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.
How do you thicken curry after adding coconut milk? ›
Cornflour
Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken.
How much curry paste per coconut milk? ›
A good rule of thumb for using coconut milk is to use roughly one cup of coconut milk per tablespoon of paste; taste and adjust the amounts from there. After the coconut milk has simmered for a few minutes, garnish your curry with fresh cilantro and sliced chilies if desired, and serve over rice or noodles.
Do you cook curry paste or coconut milk first? ›
Saute the curry paste for 2 minutes, deglazing with a little water if the paste starts to stick to the pot. Increase the heat to medium-high, then add the coconut milk, chicken stock, palm sugar, bamboo shoots and stir to mix.
Why does coconut milk split in curry? ›
I have often found that it splits, even if the cooking temperature is low. The result still tastes lovely, but it doesn't look very appealing. The key is the use of chemical emulsifiers and stabilisers in the brand of coconut milk you buy such as guar gum; emulsifiers bind and stabilise so splitting does not occur.
A Yes, you can use cream or crème fraîche in your curries. What you will get is the same delicious creamy quality to the curry as if you had used yogurt, but it will simply be a little sweeter and milder in taste. You should spice your curry with this in mind.
What kind of yogurt is best for curry? ›
Yogurt should be thick Greek yogurt which is not very sour. If you are not sure about yogurt use or afraid it will curdle.. Use half yogurt and half cream and mix it in last step after the curry is ready.
When can you add coconut milk to curry? ›
Cook for about 5 minutes or until the chicken is no longer pink. Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid.
How do you balance coconut milk in curry? ›
Use spices and herbs: Adding spices like ginger, cumin, coriander, or herbs like basil, mint, or cilantro can help to balance the coconut flavor and add complexity to the dish. Acidic ingredients: Adding acidic ingredie.
Do I really need coconut milk for curry? ›
If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.
When to put milk in curry? ›
On Indian-style curries and chillies, a spoonful of yoghurt or soured cream works wonderfully, but if you've gone crazy with the heat, you can also add milk to the curry or chilli base. Once you've added the base, gently simmer it, but don't boil it, or it will split.
How do you add coconut milk? ›
Substitute coconut milk for dairy milk in your favorite oatmeal, chia pudding, pancake, and waffle recipes. Blend it into smoothie to add a creamy texture or make a coconut milk-based smoothie parfait.
How do Thai restaurants make curry so creamy? ›
Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.
