Why You’ll Love This Speedy Butternut Squash Curry
When autumn rolls around, I just crave those warm, comforting flavors. This Butternut Squash Curry (20 Min) is my go-to when I need something delicious and cozy, fast. It really comes together in a flash, making it perfect for those busy weeknights when you still want a home-cooked meal.
You’ll love how incredibly creamy and rich it is. The blend of warm spices with the sweet squash is just divine. It truly feels like a hug in a bowl.
- Ready in just 20 minutes – perfect for busy weeknights.
- Creamy, rich, and deeply flavorful.
- Warm spices and tender squash create a cozy fall experience.
- Simple ingredients and straightforward steps.
- A delicious vegetarian main course.
It’s a recipe that truly embodies what we love about cooking at home – making something wonderful without a fuss.
Amazing 20 Min Butternut Squash Curry
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and comforting butternut squash curry that’s perfect for a cozy fall meal. This recipe comes together in about 20 minutes, blending sweet butternut squash with creamy coconut milk and aromatic spices.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Pinch of cayenne pepper (optional)
- 1 pound butternut squash, peeled, seeded, and cubed
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup vegetable broth
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the pot. Cook for 1 minute more until fragrant.
- Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for another minute, stirring constantly.
- Add the cubed butternut squash, coconut milk, and vegetable broth to the pot. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the butternut squash is tender when pierced with a fork.
- Stir the curry and taste for seasoning. Adjust salt and pepper as needed.
- Serve hot, garnished with fresh cilantro.
Notes
- You can use pre-cubed butternut squash to save time.
- For a spicier curry, add more cayenne pepper or a chopped chili pepper with the garlic and ginger.
- This curry can be made ahead of time and reheated. The flavors deepen overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400 calories (will vary based on exact ingredients and quantities)
- Sugar: Approximately 10-15g (will vary)
- Sodium: Approximately 300-500mg (will vary)
- Fat: Approximately 25-30g (will vary)
- Saturated Fat: Approximately 20-25g (will vary)
- Unsaturated Fat: Approximately 5-10g (will vary)
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g (will vary)
- Fiber: Approximately 5-7g (will vary)
- Protein: Approximately 5-7g (will vary)
- Cholesterol: 0mg
