Go Back
–+ servings
squash curry over rice in bowl f
Print Recipe Pin
5 from 17 votes

Butternut Squash Curry (30-Minutes)

With a few good shortcuts, this flavor-packed butternut squash curry can be on the table in 30 minutes for a perfect weeknight dinner. Rich, creamy, spicy deliciousness.
Prep Time8 minutes
Cook Time22 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Indian, Vegetarian
Servings (change as needed): 3
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 1 teaspoon olive oil
  • 2 teaspoon minced garlic (2 cloves)
  • 1 teaspoon ginger powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper (or more to taste)
  • 1 1/2 tablespoon red curry paste
  • 1/2 can coconut milk, unsweetened (about 1 cup/237ml)
  • 2 cups tomato sauce, Note 1
  • 1 teaspoon maple syrup (or honey)
  • 1 pound butternut squash, diced 1/2 inch/1.27cm, Note 2 (about 2 1/2-3 cups)
  • 3 cups (90g) roughly chopped baby spinach (or 250 g frozen, thawed, water squeezed out)
US Measures - Metric

Instructions

  • SAUTÉ SPICES AND AROMATICS: Heat olive oil in medium skillet on medium heat. Add seasonings and stir for 2 minutes.
    2 teaspoon minced garlic , 1 teaspoon curry powder, 1/2 teaspoon kosher salt, 1/8 teaspoon cayenne pepper, 1 1/2 tablespoon red curry paste
  • ADD LIQUIDS, TOMATOES AND SQUASH: : Stir in coconut milk, tomato sauce (or diced tomatoes), honey and squash. Bring to boil. Lower heat, cover and simmer for 15-20 minutes until squash is tender. If using diced tomatoes, you may have to uncover and cook a bit longer to reduce the liquid more.
  • FINISH AND SERVE: Add fresh spinach and stir until wilted - or stir in squeezed-dry thawed spinach until heated through - about 1 minute. Taste and adjust seasonings (curry, salt, pepper, honey, etc). Sauce will thicken on standing or by the time you serve it. Serve over rice or quinoa. Sprinkle with chopped fresh cilantro or parsley if desired. Store leftovers in the fridge for up to several days.

Notes

  1. Tomato sauce - I use a basic Marinara sauce, but other plain tomato sauces will work fine too. Or use a15 oz (503ml) can of diced tomatoes like San Marzano, which you may need to cook a bit longer (uncovered) to thicken. 
  2. Butternut squash shortcuts: Buy pre-cut and cubed squash. You can even use frozen cubed butternut squash (cooks in less time as the cubes are much smaller). Or substitute cauliflower, green beans or cooked chickpeas, which will cook more quickly. 
  3. Variations:
    • Substitutes 
      • Use a half-inch of freshly grated ginger instead of ginger powder.
      • Replace the spinach with swiss chard or kale.
    • Add-ins
      • Garnish with chopped cilantro or parsley 
      • Stir in a tablespoon or more of peanut butter.
      • Add canned chickpeas or firm tofu.
      • Serve the squash curry over rice, quinoa, farro or bulgar.
  4. Make Ahead/Reheat/Freeze
    • Make the squash curry recipe up to 2-3 days ahead of time and store it in an airtight container in the fridge. If you want the spinach to look vibrant, add it only when you are reheating the dish.
    • Reheat leftovers on the stove (with a bit of liquid to thin it out) and stir in the fresh spinach until wilted. If you're not fussy about the color of the spinach turning dull, just make the whole thing and warm it up in the microwave.
    • Freeze the squash curry if you like - up to 3 months. Some say the coconut milk can get a bit grainy but the taste won't be affected.
 
Nutrition values are estimates and do not include rice or quinoa. 
Calories: 302kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Saturated Fat: 15g | Sodium: 1284mg | Potassium: 1416mg | Fiber: 8g | Sugar: 15g | Vitamin A: 20809IU | Vitamin C: 55mg | Calcium: 148mg | Iron: 5mg