This Indian Spiced Butternut Squash Curry is a vibrant, comforting dish perfect for any night of the week. It’s packed with warm spices and tender squash, making it both hearty and incredibly flavorful. Even if you’re new to curry, you’ll find this recipe straightforward and delicious.
Key Ingredients & Substitutions:
- Butternut Squash: The star! You can also use sweet potato or pumpkin.
- Coconut Milk: Full-fat is best for creaminess. Light coconut milk works too, but the curry will be thinner.
- Ginger & Garlic: Fresh is always best for flavor. Use pre-minced in a pinch.
- Curry Powder: Your go-to for quick curry flavor. Adjust to your spice preference.
- Spinach: Adds freshness and nutrients. Kale or other leafy greens are good alternatives.
Ingredients:
Main:
* 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
* 1 tablespoon cooking oil (coconut oil or vegetable oil)
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1-inch piece fresh ginger, grated
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (13.5 ounce) can full-fat coconut milk
* 2 cups vegetable broth
* 4 cups fresh spinach
Spices:
* 2 tablespoons curry powder
* 1 teaspoon ground cumin
* ½ teaspoon ground turmeric
* ¼ teaspoon cayenne pepper (optional, for heat)
* Salt and black pepper to taste
Optional for Serving:
* Fresh cilantro, chopped
* Cooked basmati rice or naan bread
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (without rice/naan)
- Tools Needed: Large pot or Dutch oven, knife, cutting board
Step-by-Step Instructions:
1. Sauté Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Bloom the Spices
Add the curry powder, cumin, turmeric, and cayenne pepper (if using) to the pot. Stir constantly for about 30 seconds. This step helps to release the flavors of the spices and create a delicious base for your Indian spiced butternut squash curry.
3. Simmer the Curry Base
Pour in the diced tomatoes, coconut milk, and vegetable broth. Add the cubed butternut squash to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the butternut squash is tender when pierced with a fork.
4. Stir in Spinach and Season
Once the butternut squash is tender, remove the lid. Stir in the fresh spinach a handful at a time, allowing it to wilt into the curry. Season generously with salt and black pepper to taste. If the curry is too thick, add a little more vegetable broth to reach your desired consistency.
5. Serve Your Butternut Squash Curry
Ladle the warm Indian spiced butternut squash curry into bowls. Garnish with fresh cilantro if desired. Serve immediately with a side of fluffy basmati rice or warm naan bread for a complete and satisfying meal.
Storage Instructions:
Store any leftover Indian spiced butternut squash curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of water or broth if it has thickened too much.
Frequently Asked Questions (FAQ):
Q: Can I make this Indian spiced butternut squash curry ahead of time?
A: Yes, the flavors often deepen overnight, making it even better the next day.
Q: What if I don’t have fresh ginger?
A: You can use about 1 teaspoon of ground ginger, but fresh offers the best flavor.
Q: Can I add other vegetables?
A: Absolutely! Chickpeas, bell peppers, or carrots would be great additions.
Q: Is this curry spicy?
A: The cayenne pepper adds heat, so you can adjust or omit it entirely based on your preference.
Q: How do I store leftover butternut squash?
A: Once peeled and cubed, raw butternut squash can be stored in an airtight container in the fridge for 3-4 days.
Q: Can I freeze this curry?
A: Yes, this curry freezes well. Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.