Creamy Butternut Squash Curry
Cozy up during the chilly months with the best curry! Creamy butternut squash curry is filled with a mouthwatering blend of nutty butternut squash, hearty chickpeas, a creamy red curry broth, and fresh spinach. One bite and you’ll fall in love with this curry!
What’s your favorite pairing with curry? Warm rice? A toasted piece of naan? I personally love both, but the naan married with the curry is my favorite combination.
This butternut squash curry has a great flavor balance with umami, sour, spicy, and and sweet.
Want some other cozy meals?
- My Acorn Squash Curry is another favorite that everyone loves in the fall! And if you like curry, you need to get out my Coconut Curry Noodle Soup.
- There’s nothing like soup in a bread bowl like this Sage Apple Harvest Pumpkin Soup!
- Try out my Instagram-viral soup Tuscan Chickpea Soup (and see why its so popular!)
Ingredients
Ingredient notes:
- Butternut squash: You can use either pre-cut or a fresh butternut squash for this recipe. You will need ~ 3 cups (about 1 lb). This was approximately half of my 2lb butternut squash. If you have leftover butternut squash, try out my Air Fryer Butternut Squash Fries or my Crispy Butternut Squash Tacos!
- Chickpeas: You need just two cans for this recipe. Make sure to drain and rinse.
- Full-fat coconut milk: This gives the curry a delicious creamy texture. You can use lite coconut milk if you want less fat/calories.
- Red curry paste: This provides tons of flavor to this dish. You can find it in the international or even on Amazon (like this red curry paste). You can use up to 3 tbsp in this recipe (depending on how much curry flavor you like).
See recipe card for full ingredient list and quantities.
▶︎Craving more cozy squash? Try out this easy sauteed butternut squash recipe!
📝Step-by-Step Instructions
Step 1: Heat the oil in a large pot or saucepan over medium heat. Add the diced onion and saute them for 3-4 minutes, then add in the minced garlic and cook for another 2-3 minutes until onion is turning translucent and the garlic is fragrant.
Step 2: Add the butternut squash and grated ginger, stir to coat with the oil.
Step 3:Add the red curry paste and stir to coat the butternut squash. Cook it for a few minutes, stirring occasionally.
Step 4: Add the chickpeas, vegetable broth, coconut milk, maple syrup, and soy sauce. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 13-17 minutes. It may take longer depending on how large your butternut squash pieces are. Check your butternut squash doneness by piercing with a fork or a knife.
Step 5: Lastly, stir in your baby spinach and lime juice and allow it to wilt (2-3 minutes).
Step 6: Your curry is complete! Serve with basmati rice, cilantro, fresh lime wedges, and/or naan.
❓Recipe FAQs
No need to roast the squash before. The squash will cook in the delicious curry broth to the perfect texture and flavor.
Yes, it’s recommended to peel the butternut squash before using it in curry. The skin can be tough and may not cook as well as the flesh.
Yes! You can use kabocha squash, acorn squash, or even pumpkin!
Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze the curry for up to three months in a freezer safe container.
Reheat the curry on a medium heat in a large pot until warmed through. You can reheat in the microwave as well.
Pro Tips
- To make a squash easier to cut, microwave it as a whole for ~ 2 minutes. If it’s start hard to cut, give it one more minute in the microwave.
- For a lower calorie and fat recipe, use lite-coconut milk.
- You can find red curry paste in the Asian/International foods aisle in your grocery store.
⇨ Other Cozy Recipes⇦
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Creamy Butternut Squash Curry
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Equipment
Ingredients
- 1 tbsp coconut oil
- 1 medium sweet onion diced
- 2 cloves garlic minced
- 1 tbsp grated ginger
- 3 cups diced butternut squash (~ 1 lb) *
- 2-3 tbsp red curry paste (add 3 tbsp if you like a stronger curry flavor)
- 2 15 oz cans chickpeas rinsed and drained
- 1 cup vegetable broth
- 1 can full-fat coconut milk
- 2 tsp pure maple syrup
- 1 tbsp soy sauce
- 3 heaping cups spinach or kale
- 1 tbsp fresh lime juice
- chopped cilantro for topping (optional)
- basmati rice or brown rice for serving (optional)
- naan for serving (optional)
Instructions
- Heat the oil in a large pot or saucepan over medium heat. Add the diced onion and saute them for 3-4 minutes, then add in the minced garlic and cook for another 2-3 minutes until onion is turning translucent and the garlic is fragrant.1 tbsp coconut oil, 1 medium sweet onion, 2 cloves garlic
- Add the butternut squash and grated ginger, stir to coat with the oil.1 tbsp grated ginger, 3 cups diced butternut squash
- Add the red curry paste and stir to coat the butternut squash. Cook it for a few minutes, stirring occasionally. Add the chickpeas, vegetable broth, coconut milk, maple syrup, and soy sauce. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 13-17 minutes. It may take longer depending on how large your butternut squash pieces are. Check your butternut squash doneness by piercing with a fork or a knife.2-3 tbsp red curry paste, 1 cup vegetable broth, 1 can full-fat coconut milk, 2 tsp pure maple syrup, 1 tbsp soy sauce
- Lastly, stir in your baby spinach and lime juice and allow it to wilt (2-3 minutes).3 heaping cups spinach, 1 tbsp fresh lime juice
- Serve with basmati rice ,cilantro, fresh lime wedges, and/or naan.
Notes
- Add in other veggies like zucchini, kale, carrots and more!
- To make a squash easier to cut, microwave it as a whole for ~ 2 minutes. If it’s start hard to cut, give it one more minute in the microwave.
- Peel your squash using a peeler and then carefully cut off the ends, then in half. Scoop out the insides and then cut into cubes until you have ~ 1lb or 3 cups.
- You can find red curry paste in the Asian/International foods aisle in your grocery store.
- For a lower calorie and fat recipe, use lite-coconut milk.
I love anything with butternut squash but have always been intimidated by making my own curry until I tried this recipe! It was absolutely delicious and totally easy to make. It’s totally going to be part of my regular meal prep rotation now — so colorful and tasty!
I love butternut squash, but rarely do much with it other than cube it and roast it. It was so delicious in this curry! Just the right amount of spice and so creamy.
I’m so happy you loved it Sage!! 🙂