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Probably the best butternut squash curry recipe you can dream of! A healthy, vegan, and utterly delicious fall favorite with beautiful flavors!

butternut squash curry with basmati rice in a plate

Do you love butternut squash, but never really know what cook with it other than butternut squash soup? Let me tell you: You are not alone! 

I proudly present you one of the best hearty and warming meals you can make with a pumpkin: Vegan Butternut Squash Curry with Vegetables and Coconut Milk! It is truly one of the best pumpkin main courses I have ever eaten and my new autumn favorite.

It is made with tender butternut squash, carrots, bell peppers, yellow curry paste, and coconut milk. It gets even better if you add some peanut butter to taste. Don’t forget to top it off with fresh cilantro and a few toasted sliced almonds – that’s true fall perfection!

butternut squash thai curry with vegetables and coconut milk

It is so easy to cook and will delight the whole family! If you like Asian food, especially Thai curries, this fall pumpkin curry recipe variation will blow your mind. 

A mild curry with beautiful flavors that is vegan, loaded with vegetables, healthy, warming, and simply delicious. Serve it along with basmati rice for dinner and use leftovers as meal-prep for lunch!

Yellow curry paste is less spicy than the green and red one and gives this meal a zesty yet mild flavor without making it infinitely spicy, even suitable for kids. However, I suggest using only one instead of two tablespoons if you have to feed kids with it! 😉 You can always make it a little hotter with some extra sriracha sauce for the adults.

Best Squash for Curry

Butternut Squash – No question! It has beautiful aromas, a slightly nutty taste, and the flesh is tender like butter and somewhat sweet once cooked. 

Butternut pumpkin is an elongated pear shape and has a pale beige skin, which is thin and easy to peel using a vegetable peeler. 

Do you have another favorite pumpkin? Feel free to prepare the curry recipe with any edible pumpkin or winter squash of your choice.

You have to keep in mind with this vegetable curry that you have to cook the pumpkin long enough to be tender. This will take a little longer than usual Thai curries.

butternut squash thai curry with vegetables and coconut milk

How To Make This Butternut Squash Curry Recipe

Read through this visual step-by-step guide with lots of extra tips!

The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

  • Cook the rice according to the package instructions. → I only cook my rice in a rice cooker! Makes truly the best rice!
  • Heat a large pot or wok with olive oil. Add minced scallion, garlic, and ginger and sauté for one minute. Add butternut squash and carrot, sauté for 5 minutes over medium.
  • Add curry paste and ground turmeric, stir-fry for one minute.
butternut squash curry recipe step 1
  • Pour in coconut milk and water and cook for 10 minutes over medium heat.
recipe step 2
  • Add bell pepper, peanut butter, soy sauce, and lemon juice.
recipe step 3
  • Cook for 5 minutes, or longer, until the vegetables are as soft as you like them. Feel free to season with more soy sauce.
recipe step 4
  • Serve the curry along with rice and top it off with toasted almonds and cilantro.

Recipe FAQ & Tips

How long can I store leftovers? For up to 3 days if stored in an airtight container in the refrigerator.

How do I reheat curry? Put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. It may thicken up slightly in the fridge, but it usually liquefies again when warmed up. If it’s still too thick, add some extra water if you need to.

Can I use other pumpkins to make this curry? Of course, substitute the butternut squash with any edible winter squash.

Mild curry: For a slightly milder curry, use only one tablespoon of curry paste. If you like it spicy, you can even use 3 tablespoons. → The spiciness level depends highly on the curry paste you are using (every brand is a little different), although the yellow one is generally very mild.

Other vegetables? Substitute carrot and bell pepper with vegetables of choice. Add vegetables that need longer to cook (such as broccoli, cauliflower) with the pumpkin, and watery vegetables (such as zucchini, spinach) with the peanut butter.

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📖 Recipe

butternut squash curry with basmati rice in a plate

Butternut Squash Curry

Probably the best butternut squash curry recipe you can dream of! A healthy, vegan, and utterly delicious fall favorite with beautiful flavors!
Author : Aline Cueni
5 from 3 votes

Click on the stars to leave a vote!

Prep Time :10 minutes
Cook Time :30 minutes
Total Time :40 minutes
Servings : 4 Portions
Calories : 326kcal

Ingredients
 

Butternut Curry

  • 1 tbsp olive oil
  • 2 scallions or 1 shallot, minced
  • 1 tbsp ginger minced
  • 1 garlic clove minced
  • 2 cups (300 g) Butternut Squash cubed
  • 1 carrot sliced
  • 2 tbsp yellow curry paste
  • 1 15oz can (440 ml) coconut milk
  • 1 cup (240 ml) water
  • ½ tsp ground turmeric
  • 1 red bell pepper sliced
  • 1 tbsp peanut butter
  • 1 tbsp soy sauce or tamari
  • a splash lemon juice or lime juice

Toppings (optional)

  • ¼ cup (20 g) sliced almonds toasted
  • a handful of cilantro chopped

Instructions
 

  • Cook the rice according to the package instructions. → I only cook my rice in a rice cooker! Makes truly the best rice!
  • Heat a large pot or wok with olive oil. Add minced scallion, garlic, and ginger and sauté for one minute. Add butternut squash and carrot, sauté for 5 minutes over medium.
  • Add curry paste and ground turmeric, stir-fry for one minute. Pour in coconut milk and water and cook for 10 minutes over medium heat.
  • Add bell pepper, peanut butter, soy sauce, and lemon juice and cook for 5 minutes, or longer, until the vegetables are as soft as you like them. Feel free to season with more soy sauce.
  • Serve the curry along with rice and top it off with toasted almonds and cilantro.

Notes

  • Leftovers can be stored for up to 3 days stored in an airtight container in the refrigerator.
  • Reheat in a pot over medium heat or in the microwave.
  • Kids? Use only 1 tbsp curry paste to make it less spicy for the little ones. 
  • Tastes the best with butternut squash, however, the recipe works with all edible winter squashes. Make sure to cook it until soft and tender.
  • Substitute carrot and bell pepper with vegetables of choice. Add vegetables that need longer to cook (such as broccoli, cauliflower) with the pumpkin, and watery vegetables (such as zucchini, spinach) with the peanut butter.

Nutrition

Calories: 326kcal | Carbohydrates: 53g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 291mg | Potassium: 511mg | Fiber: 5g | Sugar: 5g | Vitamin A: 12161IU | Vitamin C: 56mg | Calcium: 84mg | Iron: 2mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

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