Hey there, curry lover. Get ready to embark on a flavor-packed journey with this 30-minute Squash Coconut Curry.
This delicious dish combines tender squash, creamy coconut milk, and aromatic spices for a deliciously satisfying meal that’s ready in a flash.
So, roll up your sleeves and let’s dive into this easy and delicious recipe.
Why I’m Putting This 30-minute Squash Coconut Curry Recipe Together
Curry is a beloved comfort food that’s perfect for any occasion.
However, traditional curry recipes often require hours of simmering to develop complex flavors.
With this recipe, you’ll cut down the cooking time without sacrificing taste, making it ideal for busy weeknights when you need a quick and nutritious meal.
What Makes This Recipe the Best?
The beauty of this curry recipe lies in its simplicity. By using just a handful of ingredients and a blend of aromatic spices, we’re able to create a dish that’s bursting with flavor in just 30 minutes.
The sweetness of the squash pairs perfectly with the creamy coconut milk and the warmth of the spices, creating a harmony of flavors that’s simply irresistible.
Ingredients Needed
- 1 medium butternut squash, peeled, seeded, and diced
- 1 can (14 ounces) coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional for heat)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
Alternative Ingredients
Here is a list of alternative ingredients you can use:
| Ingredient | Alternative |
| Butternut squash | Pumpkin or acorn squash |
| Coconut milk | Coconut cream or almond milk |
| Onion | Shallot or leek |
| Garlic | Minced garlic paste |
| Curry powder | Garam masala or turmeric |
| Ground turmeric | Curry powder or paprika |
| Ground cumin | Cumin seeds or chili powder |
| Ground coriander | Coriander seeds or cilantro |
| Cayenne pepper | Chili flakes or paprika |
| Olive oil | Coconut oil or vegetable oil |
Step-By-Step Guide
Step 1: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and cook until softened, about 3-4 minutes.
Step 2: Stir in curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper (if using), and cook for 1 minute until fragrant.
Step 3: Add diced squash to the skillet and cook for 5 minutes, stirring occasionally, until slightly softened.
Step 4: Pour in coconut milk and stir to combine. Bring the mixture to a simmer, then reduce heat to low and let it cook for 15-20 minutes, or until squash is tender and curry has thickened.
Step 5: Season with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro if desired.
Expert Tips
- To save time, you can purchase pre-cut butternut squash from the grocery store.
- For added protein, try adding cooked chickpeas or tofu to the curry.
- Feel free to customize the level of heat by adjusting the amount of cayenne pepper or adding chopped chili peppers to the dish.
Utensils Needed
- Large skillet or frying pan
- Wooden spoon or spatula
- Knife
- Cutting board
Frequently Asked Questions About Squash Coconut Curry
Of your question is not answered here, please feel free to drop it in the comment box below.
I will give you an answer ASAP.
Can I use other types of squash for this recipe?
Yes, you can other types of squash. While butternut squash is the star of this dish, you can easily substitute other varieties such as pumpkin, acorn squash, or kabocha squash. Each type of squash will bring its own unique flavor and texture to the curry, so feel free to experiment and find your favorite.
Can I make this curry ahead of time?
Yes, this curry can be made ahead of time and reheated when ready to serve.
Simply store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You may need to add a splash of water or coconut milk when reheating to thin out the sauce.
Can I freeze leftovers?
While you can technically freeze leftover curry, the texture of the squash may change slightly upon thawing and reheating.
To freeze, transfer the cooled curry to an airtight container or freezer bag and freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave until warmed through.
Can I add other vegetables to the curry?
Yes, you can. Feel free to add extra veggies such as bell peppers, carrots, or spinach to the curry for added flavor and nutrition. Simply chop them into bite-sized pieces and add them to the skillet along with the squash. Just be mindful of the cooking time to ensure that all the vegetables are cooked through.
Can I make this curry vegan?
Yes, this curry is naturally vegan-friendly as it uses coconut milk as the base.
However, if you’re looking to add more protein, you can also add cooked chickpeas, tofu, or tempeh to the curry. Just be sure to adjust the seasonings accordingly to suit your taste preferences.
Can I make this curry less spicy?
Yes. If you prefer a milder curry, you can omit the cayenne pepper or reduce the amount of curry powder used in the recipe.
You can also add a splash of coconut milk or yogurt to help mellow out the heat. Taste and adjust the seasonings as needed until you achieve the desired level of spiciness.
Can I serve this curry with rice or naan?
Yes, you can. This curry pairs beautifully with steamed rice, quinoa, or flatbread such as naan or roti.
The starchy base helps to soak up the delicious sauce and adds a comforting element to the meal.
Feel free to serve the curry with your favorite grain or bread for a complete and satisfying meal.
Can I make this curry gluten-free?
Yes, this curry is naturally gluten-free as it does not contain any gluten-containing ingredients.
However, be sure to check the labels of your curry powder and other spices to ensure they are certified gluten-free if you have a gluten sensitivity or allergy.
Have any comments or questions? Drop them in the comment box below. I will reply ASAP.
Also, check out our other recipes that are sure to make you go cray-cray with joy 😹.
You will find the recipe in full below 👇👇👇.
30-Minute Squash Coconut Curry
Ingredients
- 1 medium butternut squash peeled, seeded, and diced
- 1 can 14 ounces coconut milk
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper optional for heat
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish optional
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, and cook until softened, about 3-4 minutes.
- Stir in curry powder, ground turmeric, ground cumin, ground coriander, and cayenne pepper (if using), and cook for 1 minute until fragrant.
- Add diced squash to the skillet and cook for 5 minutes, stirring occasionally, until slightly softened. 4.Pour in coconut milk and stir to combine. Bring the mixture to a simmer, then reduce heat to low and let it cook for 15-20 minutes, or until squash is tender and curry has thickened.
- Season with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro if desired.
Notes
- To save time, you can purchase pre.cut butternut squash from the grocery store.
- For added protein, try adding cooked chickpeas or tofu to the curry.
- Feel free to customize the level of heat by adjusting the amount of cayenne pepper or adding chopped chili peppers to the dish.
