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Butternut Squash Curry
5 from 10 votes

Butternut Squash Curry

This Butternut Squash Curry blends diced squash, chickpeas, and kale in a coconut milk and vegetable stock base, enriched with a homemade paste of onion, garlic, ginger, and red chili, then spiced with turmeric, coriander, cumin, and garam masala. The result is a creamy, fragrant curry with tender squash and wilted greens, brightened with fresh lime juice.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Calories: 412 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 small onion chopped
  • 1-2 garlic peeled, cloves
  • 1 ginger peeled and chopped, thumb-sized piece
  • 1 red chili seeded and diced
  • 1 tablespoon avocado oil or olive oil
  • 1/2 teaspoon Turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin ground
  • 1 teaspoon garam masala
  • 1/2 butternut squash peeled and diced (about, medium
  • 14.5 ounces chickpeas one can, rinsed and drained
  • 14 ounces coconut milk one can, full-fat
  • 1 cup vegetable stock
  • 3 cups kale packed, chopped
  • 1 lime plus wedges to serve

Instructions

    Cup of Yum
  1. Peel the 1/2 of medium butternut squash and cut into dice.
  2. Drain and rinse the 14.5 ounces chickpeas and set aside.
  3. Peel the 1-2 garlic cloves and 1 thumb-sized piece of ginger.
  4. Next, finely chop the 1 small onion, ginger, 1 red chill and 3 cups packed chopped kale.
  5. In a food processor, place the onion, garlic, ginger, and chili. Process until it turns into a smooth paste.
  6. Heat the 1 tablespoon avocado or olive oil in a pot over medium-high heat. Add the onion-garlic paste and cook stirring constantly for about 1 minute.
  7. Add in the 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1 teaspoon garam masala, and cook for 1 minute more. Now, stir in the butternut squash, chickpeas, 14 ounces full- fat coconut milk, and 1 cup vegetable stock.
  8. Reduce the heat to low and let it simmer for 30 minutes until the squash is tender and the curry is thickened.
  9. Add in the chopped kale and cook for a few minutes more, allowing it to wilt evenly.
  10. Turn off the heat and add 1 lime (juiced), stir well, and serve warm with lime wedges.

Notes

  • Use a large pot to avoid overcrowding ingredients while cooking.
  • This recipe can be doubled to serve more people without changes to cooking times.
  • Rinse and drain chickpeas thoroughly before adding to the curry to remove excess salt and preserve flavor.
  • Peel and dice butternut squash into similarly sized cubes for even cooking.
  • Cook homemade curry paste for only about one minute to avoid burning the spices and bitterness.
  • Adjust the chili amount to taste, omitting for milder curry or adding more for extra heat.
  • Add golden raisins if you want a subtle sweetness contrast.
  • Squeeze fresh lime juice over the curry before serving for brightness.
  • Fresh coriander garnish adds color and a fresh herbal note.

Nutrition Information

Serving 1bowl Calories 412kcal (21%) Carbohydrates 39g (13%) Protein 11g (22%) Fat 28g (43%) Saturated Fat 20g (100%) Sodium 560mg (23%) Potassium 1031mg (22%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 15233IU (305%) Vitamin C 104mg (116%) Calcium 192mg (19%) Iron 7mg (39%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 412

% Daily Value*

Serving 1bowl
Calories 412kcal 21%
Carbohydrates 39g 13%
Protein 11g 22%
Fat 28g 43%
Saturated Fat 20g 100%
Sodium 560mg 23%
Potassium 1031mg 22%
Fiber 8g 32%
Sugar 4g 8%
Vitamin A 15233IU 305%
Vitamin C 104mg 116%
Calcium 192mg 19%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.