For a richer flavor, roast the butternut squash in the oven before adding it to the curry. Toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. Adjust the amount of red curry paste to suit your spice preference. Start with less and add more to taste. If you don't have Greek yogurt, you can substitute coconut milk for a dairy-free option. This curry tastes even better the next day, as the flavors have time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Garnish with a squeeze of fresh lime juice for a bright, zesty finish.
Butternut Squash Curry
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME45 mins
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SERVING5 People
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VIEWS25
Embark on a culinary journey with this vibrant Butternut Squash Curry. A symphony of sweet squash, hearty chickpeas, and tangy tomatoes, all enveloped in the warmth of Thai red curry. A vegetarian delight that promises to tantalize your taste buds and nourish your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol2 mg
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Fiber10 g
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Protein7 g
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Saturated Fat1 g
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Sodium419 mg
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Sugar11 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
3 mins
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the butternut squash and sauté, stirring occasionally, until lightly browned, about 3 minutes.
02
Step
4 mins
Add the diced red onion and Thai red curry paste to the pot. Cook, stirring frequently, until the onion is softened and the curry paste is fragrant, about 4 minutes.
03
Step
20 mins
Pour in the vegetable broth, bring to a simmer, then cover the pot and reduce the heat to low. Cook until the butternut squash is tender, about 20 minutes.
04
Step
4 mins
Stir in the chopped tomatoes and drained chickpeas. Season with sea salt and freshly ground black pepper to taste. Cook until heated through, about 4 minutes.
05
StepRemove the pot from the heat. Stir in the Greek yogurt and ground coriander until well combined.
06
StepServe the Butternut Squash Curry hot, garnished with fresh cilantro leaves (if using), alongside cooked basmati rice.
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RECIPE REVIEWS
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Please Rate
Teagan Altenwerth
Jul 1, 2025This recipe is amazing! So easy to make and tastes fantastic.
Jace Kemmer
Jul 1, 2025I found it a little bland, so I added some extra curry paste and a squeeze of lime. Delicious!
Selena Goldner
Jun 11, 2025The perfect vegetarian curry. My whole family loved it, even the meat-eaters!
Myrtice Willms
May 30, 2025I added a can of coconut milk and it made it even creamier!
Graciela Zboncak
May 1, 2025Super yummy and quick! I like to add a bit of ginger for an extra zing.
Anastasia Osinski
Apr 30, 2025This is my new go-to recipe for butternut squash. Thank you!
Zion Volkman
Apr 24, 2025I love the combination of flavors and textures in this dish.
Ethan Tromp
Apr 16, 2025I doubled the recipe and froze half for later. So convenient!
Cortney Beer
Mar 10, 2025I didn't have Greek yogurt, so I used coconut cream instead. Worked great!