This Indian butternut squash curry combines roasted squash with warm spices, coconut milk, ginger, and garlic for a rich, comforting vegetarian curry. Roasting the squash first brings out its natural sweetness while helping the cubes hold their shape in the creamy curry sauce.
I’ve been trying to incorporate a lot of vegetables into my diet recently. In an effort to do that, I wanted to try out this butternut squash curry recipe.
Butternut squash makes a great stand-in for meat, whether in stews like this Indian curry or in veggie burgers. It is a great winter squash that has a flavor like a cross between sweet potatoes and pumpkin.
Why You’ll Love This Recipe
- Full of Indian flavor – Ginger, garlic, cumin, coriander, turmeric, garam masala, and coconut milk create a warm, flavorful curry sauce.
- Roasted squash tastes better – Roasting brings out the natural sweetness of the butternut squash and helps it hold its shape in the curry.
- Easy to make ahead – Roast the squash up to 3 days ahead, then the curry comes together quickly when you’re ready to eat.
- Naturally vegetarian – A hearty, satisfying meatless curry that pairs beautifully with rice, naan, or chapati.
Ingredients and substitutes
- Butternut squash – Today, I am using butternut, but of course, you can use other veggies using exactly the same recipe. Try lentils, tofu, and cottage cheese they are interchangeable with butternut squash using exactly the same cooking process.
- Onion – Any onion will do, but I like to use red Spanish onions because they add a nice sweet flavor to the curry.
- Ginger garlic – Always, always, always use fresh ginger and garlic for curries. It makes a huge difference in flavor.
- Spices – I use a combination of coriander, cumin, turmeric, paprika, cayenne, and garam masala for a warm, flavorful Indian curry. For a quicker version, you can replace the individual spices with about 3 tablespoons of your favorite curry powder, adjusting the amount to taste depending on the strength of the blend.
- Coconut milk – This is coconut milk, not cream. And if you have to use cream, use just ¼ cup cream with ¼ cup water, or it will be too rich.
- Tomato paste – I love the color and richness that the paste adds without all the skin and tomato juice. But you can certainly use 1 cup of finely chopped tomatoes. Make sure to saute it until the tomatoes are cooked thoroughly.
Step-by-step: Butternut Squash Curry
- Oven – Preheat oven to 400°F/ 200°C. Line a baking tray with aluminum foil and spray with oil to prevent sticking.
Pro tip – You can also use parchment paper. Lining the tray makes for easy cleanup.
- Roast – Clean and cut the butternut squash into 2-inch pieces. Place them on the prepared baking tray, and season with salt and pepper. Drizzle a tablespoon of olive oil. Roast in the oven for 30 to 35 minutes until tender.
Pro tip – Use a sturdy chopping board and a sharp chef’s knife, and be careful as this is a tough vegetable to cut. You can also roast the squash 2 to 3 days in advance.
- Saute – In a skillet or saute pan, over medium heat, saute the onion, ginger, and garlic until the onions are translucent.
Pro tip – Don’t make haste, let the onions cook down and get almost caramelized. - Spices – Next, add the tomato paste, followed by the spices and bay leaves. Then add a few tablespoons of water and stir on medium-low heat until fragrant.
Pro tip – Add water, a little at a time, to prevent them from burning. - Gravy – Add the coconut milk and broth/stock. Simmer for 10 minutes.
- Simmer – Then, add the roasted butternut squash, followed by the lemon juice and cilantro. Season with salt and pepper. Simmer another 5 to 8 minutes. Taste and adjust seasoning.
Pro tip – The squash is already cooked, so all we need is for them to soak up some of the juices. - Garnish – Sprinkle with more chopped cilantro.
Butternut Squash Curry
This Indian butternut squash curry combines roasted squash with warm spices, coconut milk, ginger, and garlic for a rich and flavorful vegetarian curry. Roasting the squash first brings out its natural sweetness and helps it hold its shape in the creamy curry sauce.
Video
Ingredients
- 1 kg (2.2 lbs) Butternut Squash cut into 2-inch cubes
- 3 tbsp Cooking oil divided
- 1 large Red Spanish onion finely chopped
- 4 large Garlic cloves minced
- 3 inch Fresh ginger grated
- 2 tbsp Tomato paste
- 1 – 2 tsp Cayenne to taste
- 1 tbsp Sweet paprika
- ½ tsp Turmeric powder
- 2 tbsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Garam masala
- 2 Bay leaves
- 1 cup (240 ml) Coconut milk
- 1 cup (240 ml) Broth or vegetable stock
- 2 tbsp Lemon juice
- ½ tsp Kosher salt
- ½ tsp Black pepper
- ¼ cup Cilantro or coriander leaves chopped, plus more for garnish
Method
- Oven – Preheat oven to 400°F / 200°C. Line a baking tray with aluminum foil and spray with oil to prevent sticking.1 kg Butternut Squash
- Roast – Clean and cut the butternut squash into 2-inch pieces. Place them on the prepared baking tray, and season with salt and pepper. Drizzle a tablespoon of olive oil. Roast in the oven for 30 to 35 minutes until tender.
- Sauté – In a skillet or sauté pan over medium heat, add the remaining oil and sauté the onion, ginger, and garlic until the onion is translucent.3 tbsp Cooking oil , 1 large Red Spanish onion , 4 large Garlic cloves , 3 inch Fresh ginger
- Spices – Next, add the tomato paste, followed by the spices and bay leaves. Then, add a few tablespoons of water and stir on medium-low heat until fragrant.2 tbsp Tomato paste, 1 – 2 tsp Cayenne, 1 tbsp Sweet paprika , ½ tsp Turmeric powder, 2 tbsp Coriander powder, 1 tsp Cumin powder, 2 Bay leaves
- Gravy – Add the coconut milk and broth/stock. Simmer for 10 minutes.1 cup Coconut milk , ½ tsp Kosher salt, ½ tsp Black pepper, 1 cup Broth or vegetable stock
- Simmer – Add the roasted butternut squash, lemon juice, garam masala, and cilantro. Season with salt and pepper. Simmer another 5 to 8 minutes. Taste and adjust seasoning.2 tbsp Lemon juice, ½ tsp Garam masala
- Garnish – Sprinkle with more chopped cilantro.¼ cup Cilantro or coriander leaves
Notes
- Cut the squash into roughly 2-inch pieces so it becomes tender without falling apart in the curry.
- Roasting the butternut squash first adds flavor and helps the pieces hold their shape. You can roast it up to 3 days ahead and refrigerate until needed.
- Cook the onions until soft and lightly caramelized, then cook the ginger, garlic, and spices until fragrant for the best curry flavor.
- For a shortcut, replace the individual ground spices with about 3 tablespoons curry powder, adjusting to taste depending on the blend.
- Coconut milk gives the curry its creamy consistency. If using coconut cream, dilute it with water so the sauce isn’t too rich.
- Sweet potato or other firm root vegetables can be used instead of butternut squash, but cooking times may vary.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Cut the squash evenly. Keep the pieces roughly the same size so they roast at the same rate and don’t turn mushy in the curry.
- Don’t over-roast the squash. Roast just until tender. Remember, the squash will cook for another 5–8 minutes once added to the curry.
- Give the onions time. Sauté them until soft and translucent, or lightly caramelized, for a richer curry base.
- Cook the spices until fragrant. Add a little water as needed so the spices cook without catching or burning on the bottom of the pan.
- Let the curry sauce simmer first. Simmer the coconut milk and broth for about 10 minutes before adding the roasted squash so the flavors have time to develop.
- Stir gently after adding the squash. The roasted pieces are already tender, so gentle stirring helps them stay intact while they absorb the curry sauce.
- Adjust at the end. Taste after the final simmer and adjust the salt, pepper, lemon juice, or cayenne as needed.
more vegetarian curry recipes
- Black Beans Curry (Indian Recipe)
- Quick and Easy Black Beans Coconut Curry
- Kidney Bean Coconut Curry
- Spinach Tofu Curry
- Mushroom Masala
- See all Indian recipes
Frequently asked questions
How long will this curry keep?
This curry will keep in the fridge in an airtight container for up to a week. It can also be frozen in the freezer for up to a month.
Can I substitute butternut squash with other veggies?
Absolutely! Try sweet potato, carrots, or pumpkin. In fact, you can even use a mix of veggies such as carrots and parsnips, radishes, and sweet potatoes. The possibilities are endless.
What do you serve with this curry?
This curry goes well with any Indian bread, such as chapati or naan. Also, try vegetable pilaf or turmeric rice. When I’m looking for a low-carb option, I use cauliflower rice instead of steamed rice.
more curry recipes
- Keema Curry: Indian Ground Beef Curry
- Indian Goat Curry Recipe aka Mutton Curry
- Lentil Chicken Curry Recipe
- Instant Pot Chicken Curry Recipe
- Easy Quick Indian Chicken Curry
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I added a tin of kidney beans for more protein. Very good recipe.
Would be 5 stars, except for the multiple recipe directions were inaccurate. Way too much paprika at 3X, otherwise was excellent. Not being Vegan, I also substituted half the coconut milk with sourcream. That added an extra “twang”.
There is only one tbsp of sweet paprika per 1 lb of butternut squash. And, of course, you can adjust that to your taste. Thanks
This curry is incredibly hot. I halfed the cayenne to 1 tbsp and it was still very spicy. Is it possible you meant 2 tsp vs TBSP of Cayenne?
Hey Kitka. Yes, you can definitely reduce the cayenne to as little as 1/2 tsp. It will still be very tasty. Thanks
I love how easy and delicious to make this dish.
My husband tasted it and he really loves it!
Thank you Amy
I love butternut squash curry but I have never made it by roasting the squash. That would make it even more delicious. I love the flavors when using roasted vegetables!