Creamy Butternut Squash Curry

Name: Creamy Butternut Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 medium butternut squash, peeled and cut into 1 inch cubes; 1 tablespoon vegetable oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons mild curry powder; 1 teaspoon ground turmeric; 1 can full fat coconut milk; 1 cup vegetable broth; Salt and pepper to taste; Fresh cilantro for garnish; Cooked basmati rice for serving

A cozy and comforting curry that brings out the natural sweetness of butternut squash in a rich coconut sauce.

By Recipes By Nani· 🌍 Indian· July 20, 2026

recipesbynani.com

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

There is something so special about a warm bowl of curry on a chilly evening. This butternut squash curry is a favorite in my kitchen because it is simple to make and the flavors are so gentle yet satisfying. The squash gets nice and tender while soaking up all those delicious spices.

My biggest tip is to make sure your squash cubes are all roughly the same size so they cook evenly. If you have some extra time, you can roast the squash cubes in the oven for about twenty minutes before adding them to the sauce for an even deeper, sweeter flavor.

🧺 Ingredients

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

👩‍🍳Instructions

1
Heat the oil in a large pot or deep pan over medium heat.
2
Add the onion and cook for about five minutes until it is soft and translucent.
3
Stir in the garlic, ginger, curry powder, and turmeric. Cook for one minute until the spices smell fragrant.
4
Add the cubed butternut squash to the pot and stir to coat it in the spice mixture.
5
Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
6
Cover the pot and let it cook for about 20 to 25 minutes or until the squash is tender when pierced with a fork.
7
Season with salt and pepper to your liking.
8
Serve warm over fluffy basmati rice and sprinkle with fresh cilantro.

💡 Tips

This curry tastes even better the next day after the flavors have had time to meld together in the fridge. Store any leftovers in an airtight container for up to three days. You can serve this with a side of warm naan bread to soak up the extra sauce.

#Vegetarian #Vegan #Gluten Free #Healthy #Dinner

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