Hey there my friend 👋. This is the easiest creamy squash curry quinoa you will ever make. It’s cozy, creamy, and packed with delicious flavors.
And the best part? You can cook everything in one pot, so there’s less mess to clean up. Let’s get started!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot or deep pan
- Sharp knife
- Chopping board
- Measuring cups and spoons
- Stirring spoon
- Blender (if you want a super smooth sauce)
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: Around $10-$15, depending on your ingredients.
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Calories per serving: Around 320 calories
- Cook method: Stovetop
- Season: Fall, Winter
- Courses: Main Course
- Cuisine: International
- Diets: Vegetarian, Vegan, Gluten-Free
How to Make Creamy Squash Curry Quinoa
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 ½ cups butternut squash, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup spinach or kale (optional, for extra greens)
- ½ cup cooked chickpeas (optional, for protein)
- Juice of ½ a lime
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Butternut squash | Pumpkin or sweet potato |
| Coconut milk | Cashew cream or almond milk |
| Quinoa | Rice or couscous |
| Olive oil | Coconut oil or avocado oil |
| Chickpeas | Lentils or tofu |
| Spinach/Kale | Swiss chard or collard greens |
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2 minutes until soft.
- Add the garlic, curry powder, turmeric, and cumin. Stir for about 30 seconds to release the flavors.
- Toss in the butternut squash cubes and stir to coat with the spices. Cook for 3 minutes.
- Pour in the coconut milk and vegetable broth. Stir well and bring to a gentle boil.
- Reduce the heat, cover, and let it simmer for 15 minutes, until the squash is soft.
- Use a blender or immersion blender to blend the squash mixture until smooth. If you like it chunky, skip this step.
- Add the rinsed quinoa to the pot. Stir and let it simmer for another 12 minutes until the quinoa is cooked and fluffy.
- Toss in the spinach (if using) and cooked chickpeas. Stir until the greens wilt.
- Squeeze in fresh lime juice and stir again. Taste and adjust salt if needed.
- Serve warm and enjoy your creamy squash curry quinoa!
Helpful Tips
- If you like your curry thicker, let it simmer a little longer to reduce the liquid.
- Add red pepper flakes if you want some heat.
- You can use frozen butternut squash to save time.
- Rinse the quinoa well before cooking to remove any bitterness.
- Store leftovers in an airtight container for meal prep.
What to Serve with Creamy Squash Curry Quinoa
This dish is already a full meal, but you can pair it with:
- A side of warm naan or flatbread
- A simple cucumber salad for freshness
- Roasted veggies for extra crunch
How Do You Serve the Recipe?
A deep bowl is perfect for serving this creamy quinoa curry. If you want to get fancy, sprinkle some fresh cilantro or chopped peanuts on top.
Where Do You Serve This Recipe the Most?
This dish is great for:
- Cozy dinners at home
- Potlucks (it’s easy to reheat)
- Meal prepping for busy weekdays
- Holiday gatherings (it’s colorful and looks amazing on the table)
Storage
Short-Term Storage (Room Temperature)
- If you’re eating within 2 hours, just cover the pot and leave it on the stovetop.
- If you need to keep it warm longer, keep it on low heat.
Refrigeration
- Let it cool completely before transferring to an airtight container.
- Store in the fridge for up to 4 days.
- Reheat on the stove over low heat, adding a splash of water or coconut milk if needed.
Freezing
- Place in a freezer-safe container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this in an Instant Pot?
Yes, you can! Sauté the onions, garlic, and spices first. Add all other ingredients except the spinach and chickpeas, then cook on high pressure for 5 minutes. Stir in the spinach and chickpeas after releasing the pressure.
Can I use regular milk instead of coconut milk?
I don’t recommend it because regular milk won’t give the same creaminess. If you don’t like coconut, try cashew cream instead.
Can I use frozen butternut squash?
Yes, frozen squash works great. No need to thaw—just add it straight to the pot. It might cook a little faster, so check for softness earlier.
Is this kid-friendly?
Yes! The flavors are mild and slightly sweet. If your kids don’t like curry, start with a smaller amount and add more gradually.
Can I add meat to this?
Yes, you can add chicken or shrimp. Cook the meat separately, then stir it in at the end.
Meta Description
This creamy squash curry quinoa recipe is cozy, healthy, and easy to make. It’s packed with flavor and made in one pot for a simple, fuss-free meal.