Butternut Squash Coconut Curry

There’s something about the warmth of a comforting bowl of Butternut Squash Coconut Curry that just feels like home. I remember the first time I stumbled upon this recipe. It was a chilly fall evening, and I was searching for a dish that could wrap me in a cozy embrace. The vibrant colors of the butternut squash and the creamy coconut milk ignited my culinary curiosity, and I knew I had to give it a try. As I chopped the vegetables, the sweet aroma of the squash filled my kitchen, drawing in my family like a magnet. With each stir, the delightful spices melded together, creating a fragrant blend that promised a delightful meal.

This recipe has become a staple for me, perfect for those nights when you want something nourishing yet easy to whip up. The creamy texture combined with the slight kick from the jalapeño and the richness of the curry paste brings a beautiful balance to the dish. Whether it’s for a weeknight dinner or a special gathering, this Butternut Squash Coconut Curry is sure to impress. I love serving it over a bed of noodles, allowing each bite to be a mix of flavors that dance on your palate. So, let’s dive in and explore how to make this delicious meal that will surely warm your heart!

Recipe Ingredients for Butternut Squash Coconut Curry

The ingredients for Butternut Squash Coconut Curry are not just components but are the heart and soul of the dish. Each ingredient plays a vital role, contributing its unique flavor and texture to create a beautiful harmony. The rich coconut milk and sweet butternut squash blend seamlessly, while the jalapeño adds a gentle kick that elevates the entire dish. Let’s dive into the ingredients that make this curry so special.

• 1 tablespoon olive oil – For sautéing the onions and enhancing the flavor profile.
• 1 1/2 cups chopped onions – Provides a sweet base and adds depth to the curry.
• 2 pounds butternut squash, peeled, seeded, cut into 1/2 to 3/4-inch pieces (about 4 1/2 cups) – The star of this dish, offering sweetness and creaminess.
• 1 cup canned vegetable broth – Adds richness and helps to bring all the flavors together.
• 1 1/2 tablespoons minced seeded jalapeño chili – Provides a subtle heat that complements the sweetness of the squash.
• 1 tablespoon minced garlic – Enhances the aroma and depth of flavor.
• 1 cup canned light unsweetened coconut milk – Adds creaminess and a tropical taste.
• 2 tablespoons fresh lime juice – Brightens the dish and balances the flavors.
• 1 teaspoon Thai red curry paste – Infuses the dish with a rich and spicy flavor.
• 12 ounces dried futonaga udon noodles (or linguine) – A delicious base for the curry, though jasmine rice also works beautifully.
• 1/2 cup chopped fresh cilantro – Adds a fresh and vibrant finish to the dish.

Making This Butternut Squash Coconut Curry

Now that you’re familiar with the ingredients, let’s get cooking! Making Butternut Squash Coconut Curry is a joyfully straightforward process that brings the kitchen alive with wonderful aromas. Follow these steps to create a deliciously hearty meal that will have everyone coming back for seconds.

1. Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the chopped onions. Sauté them until they turn golden, which should take about five minutes. You’re looking for a beautiful color that indicates they’re starting to caramelize.
2. Next, add the butternut squash to the skillet. Sauté for about four minutes until the edges begin to soften. The squash will start to take on a lovely golden hue, and you’ll notice a sweet aroma filling your kitchen.
3. Pour in the vegetable broth, followed by the minced jalapeño and minced garlic. Bring the mixture to a boil. The bubbling liquid will help to tenderize the squash.
4. Once boiling, cover the skillet. Allow the squash to cook until it is almost tender, which should take about five minutes. Check occasionally to ensure the broth doesn’t evaporate too quickly.
5. After the squash has softened, stir in the coconut milk, lime juice, and Thai red curry paste. Let this simmer uncovered for about four minutes, or until the butternut squash is completely tender and the liquid has slightly reduced.
6. Season to taste with salt. This is a critical step, as it enhances all the flavors. A pinch of salt can make a world of difference!
7. While the curry is simmering, bring a large pot of boiling salted water to a boil. Cook the udon noodles until they’re just tender but still firm to the bite, which usually takes around six to eight minutes. Drain the noodles and return them to the pot.
8. Once drained, add the cooked butternut squash mixture along with the chopped cilantro to the noodles in the pot. Toss everything together gently to blend all the flavors and ensure the noodles are well-coated in the curry.
9. Serve the Butternut Squash Coconut Curry immediately while it’s warm. This dish is best enjoyed fresh, as the flavors are at their peak!

Change It Up

If you’re feeling adventurous, here are some ideas to switch things up with your Butternut Squash Coconut Curry!

• Add Protein: Incorporate chickpeas or tofu for a heartier dish that adds protein and texture.
• Use Different Noodles: Try substituting the udon noodles with rice noodles or even quinoa for a gluten-free option.
• Extra Vegetables: Toss in other veggies like spinach or bell peppers to enhance nutritional value and add variety.
• Experiment with Herbs: Swap out cilantro for fresh basil or mint to give it a different flavor profile.
• Make it Creamier: For an even richer dish, stir in a little more coconut milk just before serving.

Serving Options for Butternut Squash Coconut Curry

When it comes to serving the Butternut Squash Coconut Curry, there are plenty of delicious options to consider. Here’s how you can elevate your dining experience:

• Serve over Noodles: The curry pairs wonderfully with udon noodles or jasmine rice. Both options will soak up the flavorful sauce.
• Accompany with Bread: A warm crusty bread is perfect for dipping into the rich curry, making each bite even more satisfying.
• Pair with Salad: A light salad with a citrus vinaigrette complements the rich flavors of the curry nicely, providing a refreshing contrast.
• Ideal for Gatherings: This dish is fantastic for potlucks or family dinners. Serve it in a large bowl and let guests help themselves.
• Seasonal Enjoyment: Perfect for fall gatherings or cozy winter nights, this curry fits right in with the season’s comfort food vibes.
• Leftover Lunches: Pack the leftover curry for lunch the next day. It reheats beautifully and can be enjoyed on its own or with more noodles.

FAQ

Conclusion

The Butternut Squash Coconut Curry is a delightful dish that combines comforting flavors and vibrant ingredients, making it perfect for any occasion. I encourage you to try this recipe; it’s not only delicious but also incredibly easy to prepare. Whether you’re cooking for yourself or a gathering, this curry is sure to impress and warm your heart!

Butternut Squash Coconut Curry

Warm up your evenings with this comforting Butternut Squash Coconut Curry. Creamy coconut milk and sweet butternut squash come together to create a delightful dish that’s both hearty and healthy. Perfect for a quick weeknight meal, this curry is sure to become a family favorite!

Print Recipe Pin Recipe

Course Dinner

Cuisine Indian

Servings 4 servings

Calories 350 kcal

Equipment

• Skillet
• Blender
• Peeler
• Large Pot
• Saucepan
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 1 tablespoon olive oil
• 1.5 cups chopped onions
• 2 pounds butternut squash
• 1 cup canned vegetable broth
• 1.5 tablespoons minced seeded jalapeño chili
• 1 tablespoon minced garlic
• 1 cup canned light unsweetened coconut milk
• 2 tablespoons fresh lime juice
• 1 teaspoon Thai red curry paste
• 12 ounces dried futonaga udon noodles
• 0.5 cup chopped fresh cilantro

Instructions

 

• Heat the olive oil in a large nonstick skillet over medium-high heat.
• Add the chopped onions; sauté until golden, about five minutes.
• Add the butternut squash; sauté for four minutes.
• Add the vegetable broth, jalapeño, and garlic; bring to a boil.
• Cover; cook until the butternut squash is almost tender, about five minutes.
• Stir in the coconut milk, lime juice, and curry paste; simmer uncovered until squash is tender, about four minutes.
• Season to taste with salt.
• Meanwhile, cook the udon noodles in a large pot of boiling salted water until just tender but still firm to bite.
• Drain the noodles and return to pot.
• Add the butternut squash mixture and cilantro to the noodles; toss to blend.
• Serve.

Notes

Extra tips or suggestions here.

Keyword butternut squash curry, Coconut Curry Recipe, easy curry recipe, vegan curry dish

Previous PostSpiced Plum Cake

Next Post Mirabelle Jam

Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!