Butternut squash curry

1 h
Butternut squash curry

Indian-inspired flavours meet the cosy autumn atmosphere in our butternut squash curry recipe. It is a comforting choice any time you can get your hands on the ingredients. This curry is made with butternut squash and lentils, all the homely spices you can dream of, and plenty of exciting toppings and sides to enjoy.

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Ingredients

1 Butternut squash
3 tbsp Olive oil
1 Shallot
3 Garlic cloves
2 cm Fresh ginger, grated
½ Fresh chilli, to taste
3 tsp Cumin
2 tsp Smoked paprika
2 tsp Sweet paprika
3 tsp Curry
2 tsp Turmeric
2 cans Green lentils (about 500 g drained weight from the can)
400 ml Coconut milk
300 ml Tomato or pasta sauce (preferably from a jar)
50 g Fresh spinach
Salt
Pepper

To serve

2 Naan bread
15 g Fresh coriander
50 g Creme fraiche
2 Limes, cut into wedges
15 g Coconut flakes
40 g Cashews nuts

Instructions

Butternut squash

  • Peel the butternut squash, remove the seeds, and cut into cubes.
  • Spread the cubes on a baking tray lined with baking paper, drizzle with olive oil, and season with salt and pepper.
  • Bake at 200 °C for about 30 minutes, until tender and lightly golden. Set aside.

Curry

  • Finely chop onion, garlic, and chilli. Grate the ginger.
  • Heat some oil in a large saucepan or deep-frying pan, and sauté the onion and garlic until soft.
  • Add chilli, ginger, cumin, smoked paprika, sweet paprika, curry powder, and turmeric to the pan. Stir and sauté for a minute to release the flavours.
  • Add coconut milk, tomato sauce, and lentils to the pan. Stir and simmer for 15–20 minutes, covered with a lid, until the sauce thickens.
  • Add the baked butternut squash and spinach. Allow the spinach to wilt and season with salt and pepper.

To serve

  • Spoon into bowls and top with a dollop of crème fraîche, fresh coriander, cashew nuts, and coconut flakes. Serve with warm naan bread and lime wedges.
Enjoy!

Find the right taste balance in your sauce by focusing on the mix of acidity, sweetness, and creaminess. If the sauce tastes too acidic from the tomato sauce, add more coconut milk to sweeten and enrich it. The sweetness from the roasted butternut squash will also soften the acidity. For extra sweetness, a pinch of sugar or maple syrup can counteract any sourness you may encounter.

Perfect texture comes from precise cooking, meaning the roasted butternut squash should be cut into evenly sized cubes, so all the pieces become perfectly caramelised on the outside and tender on the inside. Sauté aromatics slowly to deepen their flavour without adding bitterness, and briefly bloom spices to boost their aroma. Blooming means cooking the spices for a short time in hot oil or butter, just long enough to release their essential oils and bring out a more pronounced flavour. It really makes a big difference in building richness right from the start.

FAQ: Questions about butternut squash curry

Want to impress your guests with your butternut squash curry? Our FAQ provides answers to common questions, helping you create this warm, tasty dish.

How do I know when the butternut squash is fully cooked?

You know the butternut squash is fully cooked when it is soft and tender. Check it by poking a fork or knife into the centre of one of the squash cubes; it should go in easily. If you feel any firmness, it needs to cook longer. The edges might be lightly golden, but this is not a sure sign they are actually done. The squash should have a creamy texture and a slightly sweet, nutty flavour, making it perfect to mix into the curry.

Can I make butternut squash curry in advance?

Yes, you can make butternut squash curry in advance. Cook the curry completely, leaving out the fresh spinach and toppings, and simply add them when you are ready to enjoy. You can also freeze the curry (without the spinach and toppings) if you have made it weeks in advance. Thaw the curry overnight in the fridge and gently reheat it. Add fresh spinach while reheating to keep its texture and colour, and top with fresh crème fraiche and coriander just before serving. When reheating, make sure the curry is piping hot, and add a splash of coconut milk or water to refresh its consistency.

How do I store leftover butternut squash curry?

Store leftover butternut squash curry in an airtight container after it has cooled to room temperature. You can keep it in the fridge for up to 4 days. For longer storage, put it into freezer-safe containers or heavy-duty freezer bags after it has cooled completely. It will freeze well for up to 2–3 months, but for the best quality, try to use it within two months. Note that some vegetables, like butternut squash, may soften a bit after freezing and reheating, but they will still taste great. Store any sides like naan or toppings separately to keep them fresh.

Nutritional values

Nutritional value, per

2910 Kcal

Fibre 63.6 gram fibers
Protein 76.2 gram
Fat 173.3 gram
Carbohydrates 262.7 gram

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Asian-inspired butternut squash curry

This butternut squash curry takes the bold spices from India and blends them with the autumn-like colour and flavours from the butternut. Cumin, turmeric, and smoked paprika gently bloom in the warm oil, releasing aromas that feel both exotic and homely. For spice lovers, you will find the pairing of freshly grated ginger and chilli perfect for introducing a little heat. As the cold wind blows the fallen leaves all over the place, nothing tastes as good as a steaming hot bowl of curry on the dinner table with your loved ones.

For more delicious recipes, be sure to check out our easy pumpkin flammkuchen, tasty pumpkin gnocchi, and creamy butternut squash risotto.

Creamy and hearty from coconut milk and lentils

A fantastic curry lies in the eye of the beholder. Some enjoy the consistency on the thinner side, some on the thicker side. When adding coconut milk and lentils to a slow-simmering curry, you get a wonderfully creamy and hearty texture. As they cook, the lentils absorb not only the spices but the rich coconut flavours as well. They transform from hard shells to mushy little wonders, helping the curry achieve its beloved smooth sauce. Adding in the soft chunks of butternut squash and soon-to-be-wilted spinach contributes to an already irresistible texture.

Serve with your favourite Indian sides

Introduce a big curry spread to your guests, with some of the most popular Indian sides. Tear into warm naan bread and wipe the bowl completely clean from that creamy sauce. You can also top the curry with cooling crème fraiche and a refreshing squeeze of lime, each helping to mellow the spices if they are too bold. 

Garnish with fresh coriander, crunchy nuts, and sweet-nutty coconut flakes. These are tried and tested in Indian cuisine, so make sure to encourage everyone around the table to try a few. If you like to take charge, you can also decorate each bowl stunningly to truly impress friends and family.

Try a few creative touches of your own

Our butternut squash curry is great on its own, but feel free to unfold your creative side. Add chickpeas or cauliflower florets for extra texture and flavour. Chickpeas add a nutty taste that fits well with the spices, while cauliflower contributes a subtle earthiness.

Roasted aubergine may not be a traditionally Indian curry ingredient, but its gentle smokiness adds a bit of char that laces through the sauce. Its silky flesh melts into the coconut base, making each spoonful taste richer and more indulgent.

Paneer cubes are more aligned with the classic Indian flavours. Their creamy firmness offers contrast against the tender squash and soft lentils, while soaking up the spice-laden sauce like little flavour sponges.

https://www.arlafoods.co.uk/recipes/butternut-squash-curry/