What happens to the millions of pumpkins and squashes that seem to suddenly appear this time of year?
They’re for sale everywhere – at Home Depot, at your local grocery store, and even from a box at your neighbor’s front door.
Fat pumpkins are carved into faces, and oddly-shaped squashes are put in decorative places, but that still leaves millions of these smooth-skinned, fall favorites in search of a purpose.
What we need to do is throw them all in a pot before they rot. Stir in coconut milk, sprinkle in spices, then cook them up in a hurry.
Just like in this Butternut Squash Coconut Curry…
Fall is the best time for curry. The air is cool, and the pumpkins and squashes are plentiful for making a tasty veggie curry.
I like to use butternut squash for its rich, sweet, buttery flavor that pairs well with coconut milk. And it’s hearty, so not much else is needed other than a side of brown rice.
Homemade curry recipes can be daunting. Grinding whole spices, long lists of ingredients, lengthy cooking times. They have their place, just not on a work day or a busy weekend.
I created this Butternut Squash Coconut Curry recipe for any day. You just need a squash (or pumpkin), a few basic ingredients, a quality coconut milk, and an aromatic curry powder and garam masala. Try the combination of our Garam Masala and Sweet & Spicy Curry Powder (or Sweet Curry Powder for a more kid-friendly version).
You can keep this curry as simple as you want, but I recommend adding in some greens for contrast and nutrients, and some toasted pecans for crunch and a touch of fall flavor.
If you are thinking ahead, try making this Butternut Squash Coconut Curry with wild rice for the Thanksgiving table.
Butternut Squash Coconut Curry recipe by Season with Spice
Serves 5-6
Ingredients:
1 medium butternut squash – cut into bite sized pieces
3 tbsp coconut oil (or olive oil)
1 yellow onion – chopped
3-4 cloves garlic – chopped
1 tbsp finely grated ginger (optional)
4 tsp of Season with Spice’s Sweet & Spicy Curry Powder
1/2 tsp of Season with Spice’s Garam Masala
1 can (13.5 oz) of unsweetend coconut milk
3/4 cup water or low-sodium vegetable broth
1 bunch of baby spinach (optional)
Salt, to taste
A squeeze of fresh lemon juice
Toasted crushed pecan or almond flakes (optional)
Handful of cilantro – roughly chopped for garnish
Serve with brown rice, basmati rice, naan, or chapati
Method:
1. Heat oil in a large saucepan. Add onion and cook until lightly browned. Add garlic, ginger, curry powder, and garam masala. Reduce heat to low and sauté the spices for about a minute until fragrant.
2. Add the squash, coconut milk, and water/broth. Over medium heat, bring it to a boil, stirring occasionally. Then adjust heat to low, cover partially and let simmer for about 30-45 minutes until squash is just tender. Use a fork to check for tenderness. The curry will thicken as it cooks down. Season with salt. Add more water/broth if needed.
3. When ready to serve, stir in spinach and cook until the spinach just begins to wilt. Turn fire off. Squeeze in lemon juice and garnish with fresh cilantro. Serve with brown rice, basmati rice, naan, or chapati bread. Top with toasted pecans or almond flakes. Feel free to add a dollop of Greek yogurt on the side.
Notes:
- Because squashes vary in size, you may need to adjust the liquid amounts. When you add the squash pieces into the pot, add in the coconut milk and water/broth, so it just covers the squash. As the liquid cooks down, you can add in more to create the desired consistency.
- If you want to speed up the cooking process, cut the butternut squash pieces into smaller pieces.
- This Butternut Squash & Coconut Curry keeps well in the refrigerator for 2-3 days. The curry will thicken overnight, so you can add in more water when reheating the following day.
Serves 5-6
Ingredients:
1 medium butternut squash – cut into bite sized pieces
3 tbsp coconut oil (or olive oil)
1 yellow onion – chopped
3-4 cloves garlic – chopped
1 tbsp finely grated ginger (optional)
4 tsp of Season with Spice’s Sweet & Spicy Curry Powder
1/2 tsp of Season with Spice’s Garam Masala
1 can (13.5 oz) of unsweetend coconut milk
3/4 cup water or low-sodium vegetable broth
1 bunch of baby spinach (optional)
Salt, to taste
A squeeze of fresh lemon juice
Toasted crushed pecan or almond flakes (optional)
Handful of cilantro – roughly chopped for garnish
Serve with brown rice, basmati rice, naan, or chapati
Method:
1. Heat oil in a large saucepan. Add onion and cook until lightly browned. Add garlic, ginger, curry powder, and garam masala. Reduce heat to low and sauté the spices for about a minute until fragrant.
2. Add the squash, coconut milk, and water/broth. Over medium heat, bring it to a boil, stirring occasionally. Then adjust heat to low, cover partially and let simmer for about 30-45 minutes until squash is just tender. Use a fork to check for tenderness. The curry will thicken as it cooks down. Season with salt. Add more water/broth if needed.
3. When ready to serve, stir in spinach and cook until the spinach just begins to wilt. Turn fire off. Squeeze in lemon juice and garnish with fresh cilantro. Serve with brown rice, basmati rice, naan, or chapati bread. Top with toasted pecans or almond flakes. Feel free to add a dollop of Greek yogurt on the side.
Notes:
- Because squashes vary in size, you may need to adjust the liquid amounts. When you add the squash pieces into the pot, add in the coconut milk and water/broth, so it just covers the squash. As the liquid cooks down, you can add in more to create the desired consistency.
- If you want to speed up the cooking process, cut the butternut squash pieces into smaller pieces.
- This Butternut Squash & Coconut Curry keeps well in the refrigerator for 2-3 days. The curry will thicken overnight, so you can add in more water when reheating the following day.
