Creamy Butternut Squash Curry

Name: Creamy Butternut Squash Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium butternut squash, peeled and cut into 1 inch cubes; 1 tablespoon vegetable oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste; 1 can full fat coconut milk; 1 cup vegetable broth; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; Salt and pepper to taste; Fresh cilantro for garnish; Cooked jasmine rice for serving

This comforting curry features tender butternut squash simmered in a silky, spiced coconut sauce.

By Daily Recipes Book· 🌍 Global· July 18, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

There is something so satisfying about a bowl of warm curry on a chilly evening. This dish balances the natural sweetness of the squash with earthy spices and rich coconut milk, making it a favorite for meatless nights at my house.

For the best results, try to cut your squash into uniform cubes. This ensures that every piece cooks evenly so you do not end up with some mushy bites and some that are still too firm.

Ingredients

1 medium butternut squash, peeled and cut into 1 inch cubes
1 tablespoon vegetable oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can full fat coconut milk
1 cup vegetable broth
1 teaspoon ground turmeric
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish
Cooked jasmine rice for serving

Instructions

1
Heat the oil in a large pot over medium heat and add the onion. Cook for about five minutes until it becomes soft and translucent.
2
Stir in the garlic, ginger, curry paste, turmeric, and cumin. Cook for one minute until the spices smell fragrant.
3
Add the butternut squash cubes to the pot and stir to coat them well in the spice mixture.
4
Pour in the coconut milk and vegetable broth. Bring the liquid to a gentle simmer.
5
Cover the pot and let it cook for about 20 minutes or until the squash is tender when pierced with a fork.
6
Season with salt and pepper to your liking. Serve hot over a bed of fluffy jasmine rice and sprinkle with fresh cilantro.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This curry tastes even better the next day once the spices have had time to settle. You can serve this with warm naan bread or a squeeze of fresh lime juice to brighten up the flavors.

#Vegetarian #Vegan #Healthy #Curry #Gluten Free

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