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butternut-squash-and-coconut-curry-recipe

Butternut Squash and Coconut Curry

A delicious and creamy vegan curry made with butternut squash and coconut milk.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 butternut squash, peeled and cubed
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon chili flakes (optional)
  • to taste Salt and pepper
  • 2 tablespoon vegetable oil
  • to garnish Fresh cilantro

Instructions 

  1. Heat oil in a large pot over medium heat. Add the chopped onion and cook until translucent.
  2. Add the garlic, curry powder, cumin, coriander, turmeric, and chili flakes. Cook for another minute.
  3. Add the butternut squash and stir to coat with the spices.
  4. Pour in the coconut milk and bring to a simmer. Cook until the squash is tender, about 20 minutes.
  5. Season with salt and pepper to taste.
  6. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Sodium: 300mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg

Keywords

Butternut Squash, Curry, Vegan
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