clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of butternut squash curry and white rice surrounded by another bowl of curry, a bowl filled with crushed peanuts, wooden spoons, and cinnamon sticks

Butternut Squash Curry

  • Author: Kaylie Grace
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Thai, Asian-Inspired
  • Diet: Vegan


This butternut squash curry is comforting, hearty, and packed with flavor! Subtly-sweet butternut squash is simmered with coconut milk, warming spices, and fire-roasted tomatoes. It’s vegan, vegetarian, dairy-free, and gluten-free. This quick and easy recipe is made with one pot and ready in under 30 minutes. Serve the curry over white or brown rice to complete the dish.


Units Scale
  • 1 tbsp coconut oil
  • 1 small onion or 2 shallots, diced
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 4 heaping cups cubed butternut squash
  • 3 tbsp red curry paste
  • 2 tsp coconut sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1 14oz can coconut milk, full-fat or lite
  • 1 14oz can fire-roasted diced tomatoes
  • 1 tbsp tamari or soy sauce
  • 4 cups baby spinach or kale
  • 1 tbsp lime juice
  • 12 cups dry rice, for serving
  • 1/4 cup crushed peanuts, for serving
  • 1/4 cup cilantro, for serving


  1. Cook rice according to package instructions.
  2. Warm the coconut oil in a large stock pot on medium heat. Add diced onion/shallot and stir fry for 5-6 minutes, until soft and fragrant. Add minced garlic and grated ginger, stirring for 1 minute. Add butternut squash, red curry paste, coconut sugar, salt, cinnamon, and cumin. Stir together until ingredients are evenly coated.
  3. Add coconut milk, diced tomatoes, and tamari/soy sauce. Stir together. Bring to a boil, then reduce heat and simmer (covered) for 15-20 minutes. Once the butternut squash is fork-tender, remove the lid. Add baby spinach and stir until wilted.
  4. Remove the pot from heat. Stir in the lime juice.
  5. Divide curry amongst bowls along with rice. Garnish with crushed peanuts and fresh cilantro. Enjoy!


  • I recommend using the Thai Kitchen brand of red curry paste.
  • If you cannot find fire-roasted diced tomatoes, regular diced tomatoes are fine. If this is the case, you may want to add additional spices to the recipe.
  • Nutrition information is an estimate using lite coconut milk and without rice.


  • Serving Size: 1 serving
  • Calories: 240
  • Sugar: 12g
  • Fat: 8g
  • Carbohydrates: 37g
  • Fiber: 9g
  • Protein: 7g

Keywords: butternut squash curry, vegan curry recipe