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Creamy butternut squash curry served with fresh coriander
Warming butternut squash curry served with a generous sprinkling of fresh coriander

Butternut squash curry with fresh coriander

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Curry is not a single spice, but a harmonious blend of spices. In this recipe, the sweetness of butternut squash meets the earthiness of turmeric, the heat of ginger, and the mildness of coconut milk. The result is a sun-yellow, warming one-pot meal that heats you from within on cold days. The fresh coriander is not just a garnish: its citrusy taste 'brightens up' the heavy spices.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large pot or wok
  • Chopping board

Instructions

1 ✓

Cut the butternut squash into 2-3 cm cubes. Finely chop the onion, grate the garlic and ginger.

Tip: Cut the squash into uniform cubes so they soften at the same time.
2 ✓

Sauté the onion in the oil until translucent.

3 ✓

Add the garlic, ginger, turmeric, garam masala, ground coriander, and chilli. Fry while stirring for 1 minute.

Tip: The essential oils of the spices are truly released in the hot fat (blooming).
4 ✓

Stir in the tomato puree, fry for another half a minute, then add the squash cubes and toss to coat.

Tip: The slight acidity of the tomato adds depth to the dish.
5 ✓

Pour in the coconut milk, season with salt, and cook covered over medium heat for 15-20 minutes until the squash is soft (but not falling apart).

6 ✓

Sprinkle generously with fresh coriander before serving. Best with rice or naan bread.

Recipe FAQ

The sauce is very runny, what should I do?
Remove the lid and cook over high heat for a few minutes to evaporate the water. Or mash a few cubes of cooked squash in the sauce with a fork; this thickens it naturally (starch).

Ingredients

  • 500 g Butternut Squash (cleaned)
  • 400 ml Coconut milk (tinned)
  • 1 head Red onion
  • 2 cloves Garlic
  • 10 g Fresh ginger
  • 2 tbsp Tomato puree
  • 1 tsp Turmeric
  • 1 tsp Garam masala
  • 1 tsp Ground coriander seeds
  • 0.5 tsp Chilli flakes
  • 2 tbsp Oil
  • 1 bunch Fresh Coriander
  • 1 tsp Salt