Butternut Squash Coconut Curry (Print-Friendly Format)
Creamy curry with butternut squash, coconut milk, warm spices and herbs. Quick, comforting and full of flavor.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
4 cups butternut squash, peeled, deseeded, and diced
02 -
1-2 tablespoons coconut oil
03 -
1 medium onion, finely chopped
04 -
4 garlic cloves, minced
05 -
1 teaspoon fresh ginger, grated
06 -
2 tablespoons curry powder
07 -
0.5 teaspoon paprika
08 -
1 teaspoon dried thyme
09 -
1 can (400 ml) coconut milk
10 -
240 ml vegetable broth or 1 vegetable bouillon cube plus 240 ml water
11 -
0.25 teaspoon cayenne pepper (optional)
12 -
1 teaspoon sea salt, or to taste
13 -
2 tablespoons fresh cilantro leaves
# How to Make It:
01 -
Heat coconut oil in a large saucepan over medium-high heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3 minutes until the onion is softened.
02 -
Stir in the curry powder, paprika, and dried thyme. Cook for 1 minute to release the spices' aromas.
03 -
Add the diced butternut squash, coconut milk, and vegetable broth (or bouillon mixture). Stir to combine thoroughly.
04 -
Bring the saucepan contents to a boil, then cover and reduce the heat to low. Simmer for 15 minutes, or until the squash cubes are tender yet holding their shape.
05 -
Stir in the cayenne pepper (if using), sea salt, and fresh cilantro leaves. Taste and adjust seasoning as needed before serving.
# Extra Tips:
01 -
For best results, dice the butternut squash uniformly to ensure even cooking.