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Butternut Squash Coconut Curry

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A flavorful and hearty vegan curry featuring roasted butternut squash simmered in a fragrant coconut milk sauce, perfect served over rice.

Ingredients

Oil and aromatics

  • 0.25 cup coconut oil or ghee
  • 2 large shallots (minced)
  • 4 cloves garlic (grated)
  • 2 tbsp grated ginger
  • 2 tbsp garam masala
  • 2 tsp turmeric
  • 0.25 cup tomato paste
  • 1 tbsp minced fresh chili or chili powder

Coconut milk and squash

  • 2 cans full-fat coconut milk
  • 1 medium butternut squash (peeled, seeded and cut into ½-inch pieces)

Cooked rice and herbs

  • 4 cups steamed basmati rice
  • 0.25 cup chopped cilantro

Instructions 

  • Heat coconut oil in a large skillet over medium heat. Sauté shallots, garlic, and ginger until soft, about 5-7 minutes. Add spices and cook for 1 minute.
  • Add tomato paste and cook for 3-5 minutes. Stir in coconut milk, squash, and salt. Simmer covered for 10-20 minutes until squash is tender.
  • Adjust seasoning with chili or salt as needed. Serve over rice topped with cilantro.

Notes

For extra flavor, garnish with additional cilantro or a squeeze of lime.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Indian-inspired
Keyword: Butternut Squash, Curry, vegetarian