Savory Easy Butternut Squash Curry Quick Delicious Recipe

Ah, fall! There’s something incredibly cozy about the crisp air and the golden hues of autumn leaves. This time of year always brings me back to childhood afternoons spent in my grandmother’s kitchen, where the air was thick with the rich aromas of spices, simmering vegetables, and something magical that always promised a hearty meal. One dish that brings all those memories flooding back is the EASY BUTTERNUT SQUASH CURRY. It’s my go-to recipe when the weather turns chilly and when I want to conjure up that warm, fuzzy feeling reminiscent of home.

This curry is not just incredibly simple to make, it also wraps your taste buds in a delightful embrace of spicy and sweet. The vibrant hues of the butternut squash not only brighten up your plate but also your mood! Whether you’re cooking for yourself or entertaining friends, this dish is bound to impress without a fuss.

Why You’ll Love This Recipe

• ✨ Quick and easy to whip up in under 30 minutes—perfect for busy weeknights!
• 💰 Budget-friendly ingredients that you probably already have in your pantry.
• 😋 Comforting flavors that are both hearty and healthy, making it a win-win.
• 🌱 Vegan and adaptable for various dietary restrictions—everyone can enjoy it!

Ingredients

This dish calls for a handful of wholesome, accessible ingredients. Here’s what you need:

• 1 medium butternut squash (about 2-3 cups, peeled and cubed)
• 1 tablespoon coconut oil (or olive oil)
• 1 medium onion, diced
• 3 cloves fresh garlic, minced (trust me, fresh garlic adds so much more punch than powdered!)
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder (feel free to play with the spice level—add more for a kick!)
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth (or water)
• Salt and pepper to taste
• Fresh cilantro for garnish

Step-by-Step Instructions

Let’s dive into the kitchen and bring this scrumptious curry to life!

1. Prep the squash: Start by peeling the butternut squash. I find a sharp peeler works wonders here. Cut it in half, scoop out the seeds, and then dice it into bite-sized cubes. Make sure they’re roughly the same size for even cooking!
2. Sauté the aromatics: In a large pot, melt the coconut oil over medium heat. Toss in the diced onion and let it cook for about 5 minutes until it’s translucent and aromatic. Then add the minced garlic and grated ginger, cooking for an additional 1-2 minutes. Oh, the scent is heavenly!
3. Spice it up: Sprinkle in the curry powder and ground cumin, stirring everything well to coat the onions. This will really bring your spices to life. Let it toast for about a minute until fragrant.
4. Add the squash: Now it’s time to add the chopped butternut squash to the pot. Stir it around to mix well with those beautiful spices and saute it for about 3-4 minutes.
5. Pour in the coconut milk: Add the coconut milk and vegetable broth to the pot. Stir everything together to combine. You want the squash to be covered by the liquid, so add a little more vegetable broth if necessary.
6. Simmer away: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes. This is where the magic happens! You’ll know it’s ready when the squash is tender and can be easily pierced with a fork.
7. Season to taste: Lastly, give the curry a taste. Add salt and pepper as needed. If you want a bit of brightness, a squeeze of lime juice can elevate the flavors beautifully.

And just like that, you’ve created a comforting bowl of butternut squash curry that smells like heaven!

Pro Tips & Variations

Now that you’re a curry pro, let me share some fun twists and tips to customize your dish:

• 🔥 Want some extra heat? Toss in some chopped fresh chilies or a dash of cayenne pepper while cooking.
• 🥬 You can add other veggies too! Spinach, kale, or bell peppers work great and add even more color and nutrients.
• 🍚 If you crave some protein, chickpeas or lentils are fantastic additions. Stir them in during the last 10 minutes of cooking for a hearty boost.
• 🍋 For a fresh zing, consider adding a sprinkle of lime or lemon juice right before serving.

Serving Suggestions

There’s something so simple yet satisfying about serving EASY BUTTERNUT SQUASH CURRY with fluffy rice. Jasmine or basmati rice is my personal favorite, but quinoa or cauliflower rice also make for wonderful companions. Top it all off with a sprinkle of fresh cilantro for that vibrant pop of color and flavor. For extra coziness, serve it with warm naan bread or crumbled pita on the side; it’s so delightful to scoop up that luscious curry!

Oh, and don’t forget a nice cup of chai or your favorite herbal tea to complement the meal perfectly. It turns dinner into a little feast that feels special.

Storage Tips

Got leftover curry? No problem! Here’s how to keep it fresh:

• 🌡️ Refrigeration: Store the curry in an airtight container in the fridge, and it will keep well for up to 4-5 days.
• ❄️ Freezing: If you want to enjoy it later, freeze the leftover curry! It can last up to 3 months in the freezer. Just let it cool completely before transferring it to freezer-safe containers.
• 🔥 Reheating: To reheat, simply thaw it in the fridge overnight if frozen, then warm it in a saucepan over medium heat. Add a splash of water or coconut milk if it’s too thick for your liking.

FAQs

Can I use frozen butternut squash for this recipe?

Absolutely! Frozen butternut squash can save you the hassle of peeling and chopping. Just toss it in directly; you may need to adjust the cooking time slightly, as frozen veggies can release more water.

Can I make this curry spicier?

Yes! Feel free to add some chili flakes or chopped fresh chilies for that extra kick. You can adjust the level of spice to fit your personal taste. Spice it up, and your taste buds will thank you!

What can I serve instead of rice?

If you’re in the mood for alternatives, consider quinoa, couscous, or even a hearty salad. You can also serve it with whole grain bread for a different twist—whatever makes your heart sing!

Is this curry suitable for meal prep?

Oh yes! This curry is perfect for meal prep. Make a big batch, portion it into containers, and you have a week’s worth of delicious lunches or dinners ready to go!

Conclusion

There you have it! A warm and inviting recipe that’s as delightful to eat as it is to prepare. The EASY BUTTERNUT SQUASH CURRY is perfect for weeknight dinners or cozy weekend feasts. I hope you enjoy making this dish as much as I do! Please let me know how yours turns out in the comments below, or share your own twist on the recipe. Happy cooking, friends!

Savory Easy Butternut Squash Curry Quick Delicious Recipe

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• Author: antaki
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Discover a quick savory butternut squash curry recipe thats both easy and delicious Perfect for busy weeknights or a cozy dinner

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Ingredients

Scale 1x2x3x

1 medium butternut squash (about 2–3 cups, peeled and cubed)

1 tablespoon coconut oil (or olive oil)

1 medium onion, diced

3 cloves fresh garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon curry powder

1 teaspoon ground cumin

1 can (14 oz) coconut milk

1 cup vegetable broth (or water)

Salt and pepper to taste

Fresh cilantro for garnish

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Instructions

Prep the squash: Start by peeling the butternut squash. Cut it in half, scoop out the seeds, and dice it into bite-sized cubes.

Sauté the aromatics: In a large pot, melt the coconut oil over medium heat. Toss in the diced onion and cook for about 5 minutes until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.

Spice it up: Sprinkle in the curry powder and ground cumin, stirring well to coat the onions. Let it toast for about a minute until fragrant.

Add the squash: Toss in the diced butternut squash and sauté for about 3-4 minutes.

Pour in the coconut milk: Add the coconut milk and vegetable broth to the pot. Stir to combine, ensuring that the squash is covered by the liquid.

Simmer away: Bring to a gentle boil, reduce heat, and simmer uncovered for about 15-20 minutes until the squash is tender.

Season to taste: Add salt and pepper as needed. A squeeze of lime juice can elevate the flavors.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Cuisine: Indian

Nutrition

• Calories: 300 calories
• Sugar: 6 grams
• Fat: 14 grams
• Saturated Fat: 14 grams
• Carbohydrates: 40 grams
• Fiber: 8 grams
• Protein: 5 grams

Keywords: butternut squash curry, vegan curry, easy curry recipe, quick dinner recipe