Easy Butternut Squash Curry Recipe | Vegan Indian-Style Comfort Food

Butternut squash curry is the kind of dish that wraps you in warmth with every bite. Creamy, naturally sweet, and full of comforting spices, this curry brings together the earthy goodness of squash with a rich, flavorful base. It’s perfect for cool evenings, nourishing lunches, or anytime you want a simple, filling meal with minimal effort.

Whether you’re new to cooking with squash or looking for a fresh take on plant-based curry, this recipe delivers bold flavor, vibrant color, and a healthy dose of fiber, vitamins, and good fats.

Why Butternut Squash Works in Curry

Butternut squash is sweet, tender, and becomes buttery smooth when simmered. Its texture soaks up spice blends beautifully and gives the curry a rich body without needing cream or dairy. It’s also packed with vitamin A, vitamin C, potassium, and fiber, making it as nutritious as it is delicious.

The slightly sweet notes from the squash balance out warm Indian spices, making this dish crowd-pleasing even for those who aren’t into overly spicy food.

Ingredients You’ll Need

Here’s a list of ingredients for this curry. They’re simple, pantry-friendly, and easily customizable.

Main Ingredients:

• 3 cups butternut squash, peeled and cubed
• 1 tablespoon coconut oil or olive oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit (optional)
• 1 teaspoon ground turmeric
• 1 teaspoon red chili powder or paprika
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 medium tomato, chopped or pureed
• ½ teaspoon salt (or to taste)
• 1 cup coconut milk (full-fat for creaminess)
• ½ to 1 cup water (adjust based on thickness)
• Fresh cilantro for garnish

Optional additions:

• ½ cup cooked chickpeas for protein
• A few curry leaves for added flavor
• Squeeze of lime juice at the end

How to Make Butternut Squash Curry

Step 1: Prep the squash
Peel the squash using a sharp vegetable peeler. Slice it in half, remove the seeds, and cube it into bite-sized pieces. Set aside.

Step 2: Start with the base
In a deep skillet or heavy pan, heat oil on medium. Add cumin seeds and let them sizzle for 30 seconds. Toss in chopped onion and sauté until golden brown. This forms the base of your curry.

Step 3: Add aromatics and spices
Add ginger-garlic paste and green chili. Cook for a minute until the raw smell fades. Then add turmeric, chili powder, coriander powder, and salt. Mix well and let the spices bloom for about 30 seconds.

Stir in chopped tomato and cook until soft and pulpy. The mixture should look slightly thick and the oil should begin to separate from the masala.

Step 4: Add squash and simmer
Add the cubed butternut squash and mix well to coat it with the spices. Pour in coconut milk and water. Stir everything together and bring it to a simmer.

Cover the pan and cook for 15 to 20 minutes, or until the squash is tender when pierced with a fork. Stir occasionally and check consistency. You can mash a few cubes for a thicker curry.

Step 5: Finish with garam masala
Once the squash is fully cooked and the curry has thickened slightly, sprinkle garam masala on top and give it one final stir. Simmer uncovered for 2 more minutes.

Turn off the heat and garnish with fresh coriander leaves and a touch of lime juice for brightness.

Best Ways to Serve Butternut Squash Curry

This curry is incredibly versatile. Serve it hot with:

• Steamed basmati rice or jeera rice
• Warm chapatis or paratha
• Quinoa for a grain-free option
• Naan for a richer, comforting combo

You can also serve it as part of a larger Indian meal with dal, papad, and salad.

Variations You Can Try

• Add chickpeas: Boost protein and texture
• Mix in spinach: Add at the end for extra greens
• Use sweet potato instead: For a slight flavor variation
• Add curry leaves: For a stronger South Indian flavor

Tips for a Perfect Curry

• Use fresh squash for the best flavor and texture
• Don’t overcook the squash or it will become mushy
• Coconut milk should be added after the spices to keep the richness intact
• Adjust water depending on how thick or soupy you want it

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This curry also freezes well. Reheat gently on the stove or microwave, adding a splash of water if it has thickened too much.

The flavors often deepen the next day, making this dish great for meal prep or next-day lunches.

Nutrition Information (per serving, approx.)

• Calories: 280
• Protein: 3g
• Carbohydrates: 25g
• Fiber: 6g
• Fat: 18g

It’s naturally vegan, gluten-free, and made without any artificial thickeners or dairy.

Final Thoughts

This butternut squash curry brings together ease, flavor, and nutrition in one vibrant bowl. The creamy coconut base paired with warm Indian spices makes it a great comfort food option that doesn’t require complex steps or ingredients.