Butternut Squash Curry

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This butternut squash curry will become your new favorite quick and easy weeknight meal with a mix of curry paste, ginger, coriander, coconut and lime makes for the most flavorful sauce and the tender squash is just to-die-for.


  • 1 tablespoon oil
  • ½ medium yellow or white onion, peeled and diced
  • 3-4 cups chopped baby spinach
  • 2-inch piece fresh ginger, peeled and minced
  • 2 tablespoons red curry paste
  • 1 tablespoon ground turmeric
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • 4 cups cubed butternut squash (about a 2-pound squash, peeled, seeded and diced or 2 12-ounce bags frozen cubed squash)
  • ¾ cup unsalted vegetable or chicken stock
  • 15-ounce can full fat coconut milk
  • Zest and juice of ½ medium lime
  • 1 teaspoon granulated sugar
  • Splash fish sauce (optional)
  • Cooked Jasmine or basmati rice, for serving
  • Chopped cashews and cilantro, for serving


  1. Heat the oil in a Dutch oven or medium pot to medium. Add the onion and sauté 3-4 minutes or until starting to soften. Add the spinach, ginger, curry paste, turmeric, salt, coriander and black pepper and sauté 2-3 minutes or until the spinach is wilted.
  2. Add the butternut squash, stock and coconut milk. Let simmer on medium-low heat 15-20 minutes or until the squash is slightly soft. Stir in the lime zest and juice, sugar and fish sauce (if using).
  3. Taste and adjust the seasoning, if necessary.
  4. Serve the squash curry over cooked rice and top with cashews and cilantro.


Substitute Tip: Use cubed sweet potato, pumpkin or even swap in several cans of chickpeas instead of squash.


Keywords: curry, weeknight, dinner, plant-based, vegetarian, vegan