Butternut Squash Curry

4.86 from 7 votes

Butternut Squash Curry is the ultimate comfort food, with tender chunks of sweet butternut squash simmered in a spicy sauce of fragrant herbs, spices and creamy coconut milk.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Indian

Servings: servings

Calories: 77kcal

Author: Danielle Wolter

Ingredients

2 cups diced butternut squash
1 tablespoon ghee
1 medium onion chopped
4 garlic cloves minced
1 teaspoon ginger paste
3 cups fresh spinach
1-15 ounce can diced tomatoes
1 teaspoon cumin seeds toasted and ground
1 teaspoon coriander seeds toasted and ground
½ teaspoon turmeric
½ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
2 teaspoons curry powder
½ teaspoon ground black pepper
2 teaspoons salt
½ cup vegetable broth
1-15 ounce can coconut milk
1 tablespoon fresh lime juice
¼ cup chopped cilantro for garnish
2 sliced limes for garnish

Instructions

If you have chosen to use fresh spices (like I recommend), heat a skillet over medium heat and add the coriander and cumin seeds. Toast until they start to become fragrant, about 3-5 minutes. Shake the pan periodically to ensure you don't burn them.
Remove the spices from the heat and grind in a spice grinder or with a mortar and pestle.
Heat a skillet over medium heat and add the ghee.
Add the onions and garlic and cook until softened, about 3-5 minutes.
Add the butternut squash and saute for 3-5 minutes.
Add the fresh spinach and cook, stirring periodically to prevent sticking and burning, until spinach is wilted. Add the ginger paste and cook for 1 minute.
Add the canned tomatoes, juice and all, and mix well. Scrape any stuck bits off the bottom of the pan. Simmer for 2 minutes.
Add the seasonings and cook for 1 minute. Add the broth and bring to a simmer. Cook for 3 minutes.
Add the coconut milk and bring to a simmer. Continue simmering for 5-7 minutes, until liquid has reduced and the the sauce is creamy. Stir in the fresh lime juice.
Remove from heat and garnish with chopped cilantro and fresh lime wedges. Serve with rice and/or naan.

Notes

Add additional cayenne pepper for a spicier curry.
I highly recommend using fresh, whole spices for the best flavor.
Full fat coconut milk will give you the best creamy, silky curry.
Fresh butternut squash is recommended, but frozen can be used in a pinch.
Substitute coconut oil, olive oil or avocado oil for the ghee.
I use a limited amount of salt in the recipe because everyone has a different palate. You may need to add additional salt to taste at the end.

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