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Butternut Squash Curry Recipe

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4.3 from 23 reviews

This flavorful Butternut Squash Curry is a hearty, comforting dish perfect for a quick weeknight dinner. Made with tender butternut squash, chickpeas, and a fragrant blend of Thai red curry paste and curry powder, it’s simmered to perfection in creamy coconut milk and enriched with hints of lemongrass and lime juice. Easy to prepare in under 30 minutes, it’s ideal served over rice or noodles and garnished with fresh herbs and chili flakes for an extra kick.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 medium onion, chopped
  • 1-2 small chilies, chopped (optional, for spicy; use bird’s eye or local chilies)
  • 3 cloves garlic, chopped
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon curry powder (yellow curry powder; use 2 tablespoons for extra spicy)
  • 1.5 pounds butternut squash, cubed into 3/4 inch chunks (~2.5 cups)
  • 14 ounce can chickpeas, drained and rinsed
  • 14 ounce can coconut milk
  • 1 cup low-sodium chicken broth or water (vegetable broth for vegetarian)
  • 1 tablespoon fish sauce (omit for vegetarian)
  • 1 stalk lemongrass, bruised (optional)
  • Salt and pepper, to taste
  • Juice from 1 small lime (about 1 tablespoon)

For Serving

  • Fresh chopped cilantro or green onion
  • Lime wedges
  • Chili flakes
  • Cooked rice or rice noodles (optional)

Instructions

  1. Heat Oil: In a large pan or pot, heat 1 tablespoon of coconut oil over medium heat.
  2. Sauté Onion and Chilies: Add the chopped onion and chilies to the pan and cook for about 5 minutes until the onion softens, stirring occasionally to prevent burning.
  3. Add Garlic and Curry Paste: Mix in the chopped garlic and 3 tablespoons of Thai red curry paste, cooking for 1 minute while stirring continuously to release and bloom the flavors of the paste and garlic.
  4. Add Curry Powder and Main Ingredients: Stir in 1 tablespoon of yellow curry powder along with the cubed butternut squash, drained chickpeas, 14 oz coconut milk, 1 cup chicken broth or water, fish sauce (omit if vegetarian), and bruised lemongrass stalk (if using). Season with salt and pepper to taste. Stir well to combine.
  5. Simmer: Reduce the heat to low, cover the pan, and let the curry simmer gently for about 20 minutes. Stir intermittently to prevent sticking and ensure even cooking, until the butternut squash is tender but not mushy.
  6. Add Lime Juice: Once the squash is cooked through, remove the pan from heat. Stir in the fresh lime juice to brighten the flavors.
  7. Serve: Discard the lemongrass stalk. Serve the curry hot over cooked rice or rice noodles if desired. Garnish with fresh chopped cilantro or green onions and a sprinkle of chili flakes for added heat and freshness.

Notes

  • For a vegetarian version, omit fish sauce and use vegetable broth instead of chicken broth.
  • Adjust the amount of curry powder to suit your spice tolerance—doubling it will give the curry more heat.
  • The lemongrass stalk is optional but adds a wonderful aromatic depth to the curry when bruised and simmered.
  • If you prefer a thicker curry, simmer uncovered for the last 5 minutes to reduce the sauce.
  • Bird’s eye chilies add considerable heat; use fewer or omit completely if you prefer milder curry.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/butternut-squash-curry-recipe/