Butternut Squash Curry

Butternut Squash Curry


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This curry is so rich and filling, you won't believe it doesn't have meat. Serve over a bed of rice.

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 2 medium butternut squashes, seeded and chopped
  • 1/2 C. coconut milk
  • 1 onion, cut into large chunks
  • 4 garlic cloves
  • 3 C. water
  • 1 Tbs. vegetable oil
  • 2 Tbs. curry powder
  • 2 Tbs. ginger, peeled and grated
  • 2 Tbs. tomato paste
  • salt
  • 1 tsp. crushed red-pepper flakes

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Puree onion, garlic, and 1/4 C. water in a blender until smooth.

Heat oil in a large pot over medium heat. Add curry powder, onion paste, and ginger. Cook mixture, stirring often, until it darkens, about 7 minutes.

Add tomato paste, remaining water, the salt, and red-pepper flakes. Add squash, and partially cover.

Bring to a boil. Reduce heat, add coconut milk, and simmer gently until squash is tender, 12 to 15 minutes. 

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