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Butternut squash curry with spinach served
Creamy coconut curry loaded with tender squash and vibrant green spinach

Butternut squash and spinach curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The secret to a good curry is patience at the beginning and speed at the end. The spice paste must be thoroughly fried to bring the aromas to life in the fat. The butternut squash provides body and sweetness, the coconut milk creaminess, and the spinach is added at the very end, just wilted, to preserve its freshness and vitamin content.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Asian (Thai fusion)

Ingredients

Equipment Needed

  • Wok or deep frying pan
  • Grater
  • Citrus juicer

Instructions

1 ✓

Chop the onion and garlic, grate the ginger. Heat the oil in a wok.

2 ✓

Sauté the onion until translucent, then add the garlic, ginger, and curry paste. Fry for 1-2 minutes until fragrant.

Tip: If you don't fry the paste, it tastes 'raw'. Heat brings out the aromas.
3 ✓

Add the butternut squash cubes, toss to coat in the spicy oil, then pour in the coconut milk.

Tip: Vitamins in the squash (e.g., Vitamin A) are fat-soluble, so the coconut milk helps absorption.
4 ✓

Simmer over medium heat for 15-20 minutes until the squash softens. Do not boil wildly!

5 ✓

Add the spinach and cook for 1-2 minutes, just until it wilts.

Tip: Spinach should be added at the end so it doesn't turn brown or slimy.
6 ✓

Remove from heat, squeeze in the lime juice, and salt to taste.

Tip: The acidity of the lime balances the richness of the coconut milk.
7 ✓

Serve with fresh coriander.

Recipe FAQ

The coconut milk split, is that bad?
If you boil it too vigorously, the oil in the coconut milk can separate. This doesn't spoil the taste (in fact, it's desirable in authentic Thai dishes), but if you want a smooth sauce, just simmer gently.

Ingredients

  • 500 g Butternut Squash (cleaned, cubed)
  • 200 g Fresh spinach
  • 400 ml Coconut milk (high fat content)
  • 1 head Red onion
  • 2 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 2 tbsp Red curry paste
  • 2 tbsp Oil
  • 1 tsp Salt
  • 1 bunch Fresh Coriander
  • 0.5 pc Lime