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Cozy Creamy Butternut Squash Curry Recipe You’ll Love

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A creamy, golden butternut squash curry with tender kale leaves and warming spices, perfect for chilly evenings or anytime you crave something nourishing yet indulgent.

Ingredients

Scale
  • 4 cups butternut squash, peeled, seeded, and cubed
  • 2 cups kale, roughly chopped with stems removed
  • 13.5 oz can coconut milk
  • 1 cup vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and sauté until softened, about 5 minutes. Stir in the garlic and ginger, cooking for another minute.
  3. Sprinkle in the curry powder, turmeric, and cumin, letting the spices toast lightly to release their aromas (about 30 seconds).
  4. Add the cubed butternut squash to the pot, stirring well to coat in the spice mixture.
  5. Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil.
  6. Reduce the heat to low and let the curry simmer uncovered for 20-25 minutes, or until the butternut squash is tender. Stir occasionally to prevent sticking.
  7. Add the chopped kale to the pot, stirring until it wilts and softens—about 5 minutes.
  8. Season the curry with salt and pepper to taste. Adjust the consistency by adding more broth if needed.
  9. Remove from heat and let the curry rest for a few minutes before serving.

Notes

[‘Cut butternut squash evenly for consistent cooking.’, ‘Toast spices to enhance their flavor.’, ‘Taste and adjust seasoning as you go.’, ‘Prep squash ahead of time to save time.’, ‘Use fresh ginger and garlic for optimal flavor.’]

Nutrition

Keywords: butternut squash curry, kale curry, vegan curry, creamy curry, easy curry recipe, healthy curry, gluten-free curry