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
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
Instructions
- 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.
- 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.
- 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.