This Easy Butternut Squash Coconut Curry is warm and comforting. The blend of sweet butternut squash and creamy coconut milk makes it a cozy dish that warms you up from the inside!
Plus, it’s super simple to make! I love how it cooks all in one pot. Just throw in the ingredients, let it simmer, and enjoy a tasty meal without the fuss!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish, adding sweetness and a creamy texture. If you can’t find it, sweet potatoes or pumpkin can work as great substitutes. Just keep in mind they may vary in cooking time.
Coconut Oil: It gives a nice flavor and helps with the creamy texture. You can easily swap it for olive oil or vegetable oil. If you want a richer taste, try using ghee!
Red Curry Paste: This adds the spice! You can adjust the amount based on your heat preference. If you’re out of red curry paste, green curry paste or even a mix of spices like curry powder can work in a pinch.
Coconut Milk: Essential for that creamy flavor. Full-fat coconut milk is my go-to for the best richness, but light coconut milk is a lower-calorie option. For non-dairy, consider oat or almond cream, though the flavor will differ slightly!
Spinach: Fresh spinach brings color and nutrients. If you can’t find it, kale or Swiss chard can be good substitutes. Just chop them up so they can wilt nicely!
How Do I Make Sure My Butternut Squash is Perfectly Tender?
Cooking the butternut squash so it’s tender is key, and here’s how to nail it:
- Start by peeling and cubing the squash into even pieces. This helps them cook at the same rate.
- When simmering, make sure everything is covered to trap steam. This way, the squash cooks evenly and absorbs all those delicious flavors!
- Check for tenderness with a fork; it should pierce easily but not fall apart. If it’s still hard, give it a few more minutes before adding the spinach.
With these tips, you’ll have a wonderfully smooth and flavorful curry every time!
Easy Butternut Squash Coconut Curry
Ingredients You’ll Need:
For The Curry:
- 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red curry paste (adjust to taste)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 3 cups fresh spinach leaves (about 3 cups loosely packed)
- Salt and pepper, to taste
For Serving:
- Cooked jasmine or basmati rice
- Optional: fresh cilantro for garnish
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 20 minutes to cook, bringing your total time to around 30 minutes. It’s quick enough for a weeknight meal and delicious enough for a cozy weekend dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the coconut oil in a large skillet or pot over medium heat. Add the diced onion and sauté until soft and translucent, which should take about 4-5 minutes. Stir it often to prevent burning!
2. Add Garlic and Ginger:
Once the onion is ready, stir in the minced garlic and grated ginger. Cook them for about 1 minute until you can smell the lovely aroma filling your kitchen!
3. Incorporate the Curry Paste:
Add the red curry paste to the pan and stir it in for another minute. This helps the flavors meld together beautifully!
4. Add the Main Ingredients:
Pour in the diced tomatoes along with their juices and the cubed butternut squash. Give everything a big stir to combine, ensuring the squash is well coated with the spices.
5. Simmer the Curry:
Next, pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 15-20 minutes, stirring occasionally until the butternut squash becomes tender and easily pierced with a fork.
6. Final Touches:
Once the squash is soft, stir in the fresh spinach until it wilts down into the curry. Season your delicious creation with salt and pepper to taste.
7. Serve and Enjoy:
Serve your warm curry hot over a bed of cooked jasmine or basmati rice. If you’d like, garnish with fresh cilantro and a squeeze of lime juice for that extra pop of flavor!
Enjoy your creamy, comforting, and vibrant butternut squash coconut curry that’s sure to warm heart and soul!
Can I Use Frozen Butternut Squash for This Recipe?
Absolutely! If you’re using frozen butternut squash, there’s no need to thaw it beforehand. Just add it directly to the pot with the diced tomatoes and coconut milk. You may need to increase the cooking time slightly until it’s tender.
What Can I Use Instead of Coconut Milk?
If you prefer not to use coconut milk, you can substitute it with almond milk or soy milk. However, keep in mind that the flavor and creaminess will be different. For a thicker consistency, consider adding a bit of cashew cream as a substitute.
Is This Curry Spicy?
The spiciness of the curry largely depends on how much red curry paste you use. If you’re sensitive to heat, start with 1 tablespoon, taste it, and then add more if you prefer a spicier dish. You can also tone down the spice by adding more coconut milk.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the curry for up to 3 months. Just thaw in the fridge overnight before reheating!
