Comfort in a bowl

This butternut squash curry is a favourite because of its deep flavours and plenty of vegetables. There is something wonderfully comforting about a bowl of curry. Warm spices, a rich sauce and tender vegetables come together to create the kind of meal that makes you want to slow down and enjoy every bite. The squash becomes tender as it cooks, soaking up all the fragrant spices while adding a gentle natural sweetness to the sauce. It is warming without being too heavy, simple enough for a weeknight, and even better for lunch the next day.

Butternut squash has a natural sweet, creamy texture that works beautifully with spices. As it cooks the edges soften and the squash absorbs the curry sauce, while some of the pieces break down slightly and help thicken the sauce naturally. The result is a curry that feels rich and satisfying without needing lots of ingredients.

How to make butternut squash curry

Peel and take out the seeds of the butternut squash and cut in smaller, mouthful pieces. Peel the carrots and cut them into pieces about the same size as the butternut squash. Add oil to a Dutch oven or another thick bottom pan. Place butternut squash and carrots in the pan. Let cook for five minutes, stir every so often to make sure it does not stick to the bottom.

In the meantime, peel the onion before cutting in half and slice thinly. Add red onion and red lentils to the pot and stir.

Add tomato pure, red curry paste and salt. Stir to cover all vegetables with the seasoning. Then add water and coconut milk to the pot. Stir for the liquid to cover most of the vegetables. Bring to a boil, before lowering the heat to a simmer. Let simmer for up to 20 minutes. Stir occasionally and check on your vegetables for softness.

While the curry is cooking, prepare your couscous according to instructions on the package. When vegetables are soft, taste and add more salt, tomato pure or red curry paste as needed.

Serve the curry over couscous and a piece of warm naan bread or flatbread.
For full measurements and instructions, see the recipe card below.

Substitutes

The flavour base in this recipe is red curry paste, but you can substitute it for green or yellow, or even make your own curry paste for the most fresh flavours.
This curry is very adaptable, add chickpeas for extra protein and texture, or stir in fresh spinach towards the end for some added green.

I like to serve this curry with couscous, as the smaller grains are so good at soaking up the sauce, but you can serve it with rice as well, I suggest a fluffy basmati rice.

Freezable

This butternut squash curry freezes well, although the texture of the squash might become slightly softer after freezing. Keep in an airtight container and freeze for up to three months. The best way to defrost the curry is to keep it in the fridge overnight, ready to bring to lunch they day after or take it out of the freezer in the morning and you have dinner ready at night.

Big Batch Cooking Tips

When butternut squash is in season, take advantage of its versatility and durability by peeling, de-seeding and chop it up. Freeze flat, then keep in freezer bags to take out and put directly in to this curry or any other recipes that calls for butternut squash.

Similar recipes for you to enjoy

For another curry try my vegan peanut butter chickpea curry that offers the same warmth and feeling of indulgence with the added twist of peanut butter.

Another way to enjoy the butternut squash when in season is with my creamy butternut squash pasta sauce equally delicious.

Another vegetarian favourite is my black bean soup, hearty and warming.

Final thoughts on butternut squash curry

What I love the most about this butternut squash curry is that it manages to feel both nourishing and indulgent. It is packed with vegetables, full of warming spices from the curry paste and surrounded by creamy coconut sauce. It is the kind of dinner that proves you do not meat to make it feel substantial.

Print Recipe