Hey there, busy home cooks! Today, I’m excited to share a cozy recipe that’s right in line with our no-fuss, family-friendly meals: Butternut Squash Curry. It’s a delightful medley of flavors that brings warmth to my home, especially during chilly evenings. I stumbled upon this recipe one hectic weeknight when I had nothing but a butternut squash and some pantry staples. To my surprise, this culinary experiment turned into one of my family’s favorites! Let me guide you through making this no-frills dish. If you’re in the mood for more simple yet satisfying meals, check out my Crescent Roll Breakfast Recipes.
Why you’ll love this recipe
This butternut squash curry is a lifesaver for those of us constantly juggling busy schedules. In just 30 minutes, you’ll have a hearty, comforting dish that’s perfect for a quick dinner. The combination of spices and creamy coconut milk creates a wonderful harmony that’s both soothing and satisfying. Plus, it’s loaded with nutrients, making it a wholesome option for family dinners. The best part? It’s versatile enough that you can tweak it based on what’s available in your pantry.
Cook everything together.
Ingredients
- 1 Onion, finely chopped
- 3 Cloves of garlic, crushed
- 1 inch of ginger, finely chopped
- 700 g Butternut squash, cubed
- 400 g Cauliflower, cut into small chunks
- 100 g Red lentils, dried and rinsed
- 400 g Chopped tomatoes
- 400 ml Coconut milk
- 150 g Curry paste
- 1 tsp Salt
- 2 tsp Garam masala (before serving)
- 2 tbsp Mango chutney (before serving)
- Fresh mint or coriander (optional garnish)
Step-by-step instructions
Get Started
1. Gather your ingredients.
Start by getting everything chopped and ready.
There’s something oddly therapeutic about chopping vegetables—it gives you a moment to slow down in the midst of a hectic day.
Cook the Dish
2. Combine the ingredients.
In a large saucepan, combine all the main ingredients over medium heat.
Stir occasionally and let it simmer for about 25 minutes.
This part is so straightforward, you’ll have time to help with homework or finally catch up on that book you started months ago.
Bring in the Flavor
3. Add final spices.
Just before you’re ready to serve, stir in the garam masala and mango chutney.
The aroma at this point? Guaranteed to pull everyone into the kitchen asking, “What’s cooking, Mom?”
Serve and Enjo
4. Dish it up.
Serve with rice and naan bread. This combo is everything you need on one plate.
Recipe tips & variations
When making thisbutternut squash curry, feel free to play around with the ingredients. For a bit of crunch, throw in some chopped spinach or kale towards the end. Swap the red lentils for chickpeas if that’s what you have at home. The curry’s true beauty lies in its versatility, letting you use what you have without making a special trip to the store.
Storage & reheating
This curry keeps well in the fridge for up to three days. I often prepare a double batch, so lunch the next day is covered. Just store it in an airtight container once it cools down. Reheat gently on the stove or in the microwave, ensuring you warm it through before serving.
Add a splash of water if it’s looking a little thick.
FAQs
1. Can I freeze butternut squash curry?
Absolutely! Make sure the curry is fully cooled before transferring it to a freezer-safe container. It should keep well for up to three months. Just thaw overnight in the fridge and reheat thoroughly on the stove.
2. How do I adjust the heat level of this curry?
If you prefer a milder dish, go easy on the curry paste. Alternatively, add some chili flakes for extra spice. Remember, you can always add more, but you can’t take it out!
3. Is this dish vegan-friendly?
Yes! This curry is entirely plant-based, perfect for those following a vegan diet.
4. What can I serve with this curry to make it a complete meal?
To round it out, serve it with fluffy basmati rice and warm naan bread. Consider a side of yogurt or a crisp salad for extra refreshment.
Recipes you may like
- Breakfast Potatoes Recipe: Easy & Crispy
- Breakfast Pizza Recipe: Easy & Cheesy
- Crescent Roll Breakfast Recipes
Cooking doesn’t have to be a daunting task, especially when you have simple, delicious recipes like these ready to go. Enjoy your butternut squash curry, and I hope it brings as much joy to your kitchen as it does to mine!
Butternut Squash Curry
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A cozy, family-friendly butternut squash curry recipe that is quick to make and loaded with flavor.
Ingredients
- 1 Onion, finely chopped
- 3 Cloves of garlic, crushed
- 1 inch of ginger, finely chopped
- 700 g Butternut squash, cubed
- 400 g Cauliflower, cut into small chunks
- 100 g Red lentils, dried and rinsed
- 400 g Chopped tomatoes
- 400 ml Coconut milk
- 150 g Curry paste
- 1 tsp Salt
- 2 tsp Garam masala (before serving)
- 2 tbsp Mango chutney (before serving)
- Fresh mint or coriander (optional garnish)
Instructions
- Gather your ingredients. Start by getting everything chopped and ready.
- Cook everything together. In a large saucepan, combine all the main ingredients over a medium heat. Stir occasionally and let it simmer for about 25 minutes.
- Flavors come together. Just before you’re ready to serve, stir in the garam masala and mango chutney.
- Serve and enjoy. Dish it up with some rice and naan bread.
Notes
- This curry keeps well in the fridge for up to three days.
- Feel free to play around with the ingredients by adding spinach or exchanging lentils for chickpeas.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg