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butternut squash yellow curry with spinach

Butternut Squash Curry with Coconut Milk

Very easy, few ingredients, and loaded with tongue-hugging flavor. This is one of the best vegan butternut squash recipes. Squash, coconut milk, turmeric, and paprika create the most satisfying vegan and gluten-free meal.
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Course: Dinner, Entree, lunch, Side Dish
Cuisine: Asian, Filipino
Keyword: 30 minutes or less, breakfast, butternut squash, coconut milk, curry, easy, ginataang, gluten free, healthy, healthy recipes, Kabocha squash, one pot, paprika, turmeric, vegan, vegan recipe, vegetable stew, vegetables, vegetarian option, weekday meals
Prep Time: 7 minutes
Cook Time: 23 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 587kcal

Equipment

  • 1 Dutch Oven or Stew Pot with lid

Ingredients

  • 4 cloves garlic finely minced or grated
  • 2 tbsp ginger smash and then finely minced
  • 3 tbsp olive oil
  • 1 medium Butternut Squash cut into cubes
  • 2 can regular coconut milk add more if you need more sauce and have a large squash
  • ½ cup vegetable stock
  • 2 tbsp ground turmeric
  • 1¾ tbsp ground paprika
  • 2 handfuls spinach washed and patted dry
  • salt and pepper to taste
  • Thai Chilies garnish

Instructions

  • Heat your Dutch oven or pot and add the oil. Low-medium heat so your garlic and ginger doesn't burn.
    3 tbsp olive oil
  • Saute the garlic and ginger for one minute till browning but NOT burned or cooked all the way through.
    4 cloves garlic, 2 tbsp ginger
  • Add the coconut milk and vegetable stock. Be sure to scrape any garlic or ginger from the sides and bottom of the pan and mix into the sauce.
    2 can regular coconut milk, ½ cup vegetable stock
  • Increase the flame and simmer on high, uncovered, five minutes.
  • Bring the flame back to medium and lower the simmering.
  • Once the sauce is low simmering, add the squash. Close the lid tightly. Three minutes.
    1 medium Butternut Squash
  • At minute three, add the turmeric and paprika. Gently mix well. Cover for three more minutes.
    2 tbsp ground turmeric, 1¾ tbsp ground paprika
  • Now, remove the lid and mix. Add the sprinkle of salt to taste.
    salt and pepper
  • Check your squash with a fork. Keep checking it and take a bite to be sure it is just about to be done.
    It should be firm, but very smooth and no hardness when biting through. The fork should just slide through the squash.
  • Add your greens a minute before serving. Place them on top and slowly press them into the sauce so they wilt. They will stay colorful and fresh tasting.
    2 handfuls spinach
  • Finally, serve immediately, garnished with some Thai chilis on the top.
    Enjoy!
    Thai Chilies

Notes

Serving Suggestion:
  • a side of jasmine rice (my personal fave)
  • a side of soba noodles
  • a side of bok choy
  • a side of farro
  • dipping sauces - a side of shrimp paste (bagoong)
  • dipping sauces - a side of chili garlic sauce
  • Add in Green String Beans or Yardlong beans (sitaw)
  • add chickpeas or fava beans (must be added when the squash is added)
 

Nutrition

Nutrition Facts
Butternut Squash Curry with Coconut Milk
Serving Size
 
1 person
Amount per Serving
Calories
587
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
38
g
238
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Sodium
 
166
mg
7
%
Potassium
 
1349
mg
39
%
Carbohydrates
 
34
g
11
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
22909
IU
458
%
Vitamin C
 
48
mg
58
%
Calcium
 
159
mg
16
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.