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