This butternut squash curry is another tasty, quick, healthy meal to add to your fave fall recipes. It's vegan, gluten free, and comes together in 30 minutes!
Well friends, another day, another fall recipe ... incorporating squash. I recently made a healthy pumpkin bread recipe that is so tasty, so fall, and something I recommend going and trying. Next come, Butternut Squash Curry!
It's my boyfriends least favorite time of year: curry time! Temps are dropping and warming meals are becoming a craving - so I am making a lot more curry. This is unfortunate for my boyfriend because I have over- curried him. I cook it so frequently this man can no longer enjoy it - but he still enjoyed this one which is why I KNOW you will too!
The argument for curry, in my opinion, is real. It's just a really easy way to spice up otherwise dull ingredients and can be done in so many different ways. Its also something you can make with many different proteins and veggies so its incredibly versatile.
What is Butternut Squash Curry?
This butternut squash curry has veggies, squash, and beans that come together in a sauce made of curry powder, garlic, ginger, and coconut milk. It's great alone as a saucy dish or served over rice.
Plus, it's healthy, anti- inflammatory (which is funny to type out as I sit here eating frozen pizza) and pretty simple - just prep a few ingredients, get out a large pot and and let the stove do the work!
Notable Ingredients:
- fresh ginger/garlic: sautéed in oil until fragrant add a big flavor component
- curry/turmeric powder: cooking the spices in the oil with the ginger and garlic will help to release all of the flavors
- limes: tie all the flavors together, an acidic component you do not want to leave out
- chicken stock: I use bouillon paste and swear by it. You can use a carton or veggie cubes, just remember to taste and salt as needed
- butternut squash: a highlight of the dish, but if you hate it feel free to omit and use potatoes or another starchy veg
Home Cook Tips & Substitutions
Since this butternut squash curry is a vegan and gluten free - a lot of you can have it. As always feel free to add in a protein (chicken would be good) or swap out the veggies for ones you have on hand or ones you like more.
When in comes to curry, you really can follow the instructions for the sauce and sub in whatever veg/protein your feeling.
A word about butternut squash:
handling raw butternut squash can make you hands feel weird and dry, so try to peel and process the squash quickly and wash you hands afterwards to avoid the weird sensation.
Butternut Squash Curry
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Produce
- 1 ½ cup butternut squash
- 4 cloves garlic
- 2 inches ginger
- 2 handfuls spinach
- 2 limes
- ½ pound fresh green beans (roughly 2 large handfuls) - washed
Pantry
- 1 can garbanzo beans - rinsed
- 1 can coconut milk
- 2 tbsp coconut oil
- 2 cups chicken stock ( i use bouillon to make it)
- 1 ½ tbsp curry powder
- ½ tsp turmeric
- 1-2 cups cooked rice (optional, for serving)
Instructions
Start Prepping:
-
Peel butternut squash with a peeler. Cut in half, remove the seeds with a spoon and discard.
-
Cut each half in half again, then cut into 1” cubes by slicing lengthwise, then across - set aside. Wash your hands of the squash residue or it will make them feel dry and funny.
-
Mince 4 cloves of garlic.
-
Roughly peel 2 inches of ginger (rubbing a spoon across the outside works well) it doesn't have to be perfect. Finely mince the ginger.
Prepare the Curry:
-
In a medium sized pot, add 2 tablespoons of coconut oil.
-
When the oil is hot, add the ginger, garlic, and 1 ½ tablespoons of curry powder and ½ tsp turmeric powder. Stir frequently and cook until garlic and ginger are fragrant.
-
Add 1 can of coconut milk, 2 cups of chicken stock ( I mix 2 tsp bouillon with 2 cups of hot water), 1 ½ cups butternut squash, the zest AND juice of one lime, and a pinch or two of kosher salt.
-
Stir everything and simmer over medium heat for 10 minutes.
Add the Green Beans:
-
While the curry is cooking, wash and towel dry the green beans.
-
Remove the stem on both sides of the green beans, then cut them into 1” pieces.
-
When butternut squash starts getting soft, add the green beans, rinsed garbanzo beans and taste the curry and salt as needed..
-
Let the curry cook for another 7ish minutes - until squash is cooked and green beans begin to soften but don't let them overcook.
-
Turn off the heat, add two handfuls of spinach (if the leaves are huge, tear them) and mix them into the curry.
Serve:
-
Slice limes into wedges, and chop some cilantro for garnish.
-
Taste and adjust seasonings as necessary.
-
Ladle curry into 4 bowls, top with cilantro and a lime wedge.
-
Serve with a bowl of warm rice on the side if you wish.
Notes
Sub cooked and shredded chicken for garbanzo beans if you wish.
Keywords: healthy butternut squash curry, healthy yellow curry, butternut squash
Did You Make This Recipe? Let Us Know Below!