Creamy Butternut Squash Curry
Prep Time:
20 Minutes
Serves:
4 Servings
Cook Time:
50 Minutes
Author
Krystal Roberts
About the Recipe
This creamy butternut squash curry is hearty, warming, and full of aromatic spices. Roasted squash and chickpeas are folded into a smooth coconut tomato sauce, creating a rich curry that is perfect with basmati rice and fresh toppings.
Ingredients
- 1 medium butternut squash (about 3–4 cups, cubed)
- 2 tbsp coconut oil
- 1 red onion
- 4 garlic cloves
- Thumb-sized piece of ginger
- 1 tbsp medium curry powder
- 1 tsp garam masala
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp cumin seeds
- ¼ tsp turmeric
- ¼ tsp hot chili powder
- 1 can (400 ml) chopped tomatoes
- 1 can (400 ml) coconut milk
- 200 ml vegetable stock
- 1 can (400 g) chickpeas
- Salt and pepper
- To Serve With / Toppings
- Chopped cilantro
- Basmati rice
- Chopped jalapeños
- Pickled onions
- Chili flakes
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Linked Recipes
Preparation
Step 1
Preheat the oven to 400°F (200°C). Cut both ends off the squash, peel it, and cut it in half lengthwise. Cut into roughly equal ½–1-inch cubes.
Step 2
Place on a large baking tray, drizzle generously with oil, salt, and pepper, toss, and roast for 35–40 minutes, until soft and beginning to brown around the edges.
Step 3
Meanwhile, add the coconut oil to a large pan over medium heat. Once melted, add the finely chopped onion and cook for a few minutes. Add the crushed garlic and grated ginger and cook for another minute.
Step 4
Add the curry powder, garam masala, paprika, ground cumin, cumin seeds, turmeric, and chili powder. Cook for 30 seconds, until fragrant, adding a little more oil if needed.
Step 5
Add the chopped tomatoes, coconut milk, and vegetable stock. Bring to a gentle simmer and cook for 10 minutes. Blend until smooth using a hand blender or food processor, then return to the pan.
Step 6
Add the chickpeas and cook for another 5–10 minutes, until thick, creamy, and orange in color. Season with salt and pepper and add more chili powder or paprika if desired.
Step 7
Fold in the roasted butternut squash and serve with basmati rice and your preferred toppings.
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