Butternut Squash Curry with Kale

This butternut squash curry is rich and comforting, with tender squash simmered in a creamy coconut tomato sauce flavored with ginger, cumin, coriander, and turmeric. Kale is stirred in at the end for extra color and texture, making it an easy, satisfying curry to serve with basmati rice.

Butternut Squash Curry Ingredients

• Butternut squash: Peel the squash and cut it into evenly sized cubes so that they cook at the same rate. You want the squash tender at the end, but still firm enough to hold its shape in the curry.
• Aromatics: Yellow onion, garlic, fresh ginger, green chili, and fresh turmeric build the base of the curry. Removing the seeds from the chili keeps the heat fairly mild.
• Spices: Ground cumin and coriander add warmth and depth to the coconut tomato sauce.
• Coconut milk: Use canned coconut milk for the rich, creamy sauce.
• Crushed tomatoes: Tomatoes balance the sweetness of the squash and coconut milk and give the sauce more body.
• Lemongrass paste: This is optional, but it adds a fresh citrusy flavor that works especially well with the coconut milk.
• Kale: Stir it in right at the end. The residual heat of the curry is enough to wilt it without overcooking it.

Tips for Making Butternut Squash Curry

• Cut the squash evenly. Similar sized cubes will cook more evenly, so you do not end up with some pieces falling apart while others are still firm.
• Keep it at a gentle simmer. Once the coconut milk and tomatoes are added, lower the heat rather than boiling the curry aggressively. This lets the squash cook through while keeping its shape.
• Check the squash before adding the kale. A fork should slide into the squash easily, but the cubes should not be breaking apart when you stir the curry.
• Add the kale last. It only needs the heat from the finished curry to soften and wilt.

What to Serve with Butternut Squash Curry

Basmati rice is a simple choice for soaking up the creamy coconut curry sauce. You can also serve it with naan or another flatbread alongside the rice.

Storing Leftovers

Store leftover butternut squash curry in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave until heated through, stirring occasionally.

The curry sauce may thicken as it sits, so you can loosen it with a small splash of water when reheating if needed.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 6 votes

(Click stars to rate!)

Butternut Squash Curry

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Author: Diana

• Pin It

Print Rate Recipe

Tender butternut squash and kale simmer in a creamy coconut tomato sauce flavored with ginger, turmeric, cumin, and coriander. This easy stovetop curry is rich, warmly spiced, and ideal served with basmati rice.

4 servings

Tender butternut squash and kale simmer in a creamy coconut tomato sauce flavored with ginger, turmeric, cumin, and coriander. This easy stovetop curry is rich, warmly spiced, and ideal served with basmati rice.

Ingredients 

1/2x1x2x3x

• ▢ 1 tablespoon oil such as avocado, olive, or vegetable
• ▢ 1 medium yellow onion diced
• ▢ 1 cm ginger root peeled and grated or diced
• ▢ 1 cm turmeric root peeled and grated or diced
• ▢ 1 medium green chili deseeded and diced
• ▢ 1 clove garlic minced
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 large butternut squash peeled and cubed
• ▢ 1 14 ounce can (400 g) full fat coconut milk
• ▢ 1 14 ounce can (400 g) diced tomatoes
• ▢ 2 teaspoons lemongrass paste optional – if available
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ½ cup kale shredded
• ▢ 1 ½ cups long grain rice
• ▢ 1 ½ cups water
• ▢ 1 teaspoon salt

Instructions 

• Rinse the rice under cool running water until the water is almost clear. Cover with cold water and soak for 20 minutes.
• Heat the oil in a large saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
• Add the ginger, turmeric, jalapeño, and garlic. Cook for 1 minute, stirring constantly.
• Stir in the coriander and cumin. Cook for 30 seconds, until fragrant.
• Add the butternut squash, crushed tomatoes, coconut milk, lemongrass paste, salt, and ground black pepper. Stir until combined.
• Bring the curry to a gentle simmer. Cover and cook for 12 to 15 minutes, stirring once or twice, until the squash is fork tender but still holds its shape.
• Drain the soaked rice thoroughly. Place it in a medium saucepan with the measured water and salt.
• Bring the rice to a boil over medium high heat. Cover and cook over low heat for 10 minutes.
• Remove the rice from the heat. Let it rest, covered, for 10 minutes.
• Stir the kale into the curry. Cook uncovered for 2 minutes, until wilted.
• Fluff the rice gently with a fork. Divide the rice and curry among four bowls and serve.

Notes:

• Squash size: Measuring the prepared squash prevents the curry from becoming too thick or too watery. Aim for approximately 2 pounds (900 g) after peeling and removing the seeds.
• Squash doneness: The squash should be easy to pierce with a fork but should not fall apart when stirred.
• Coconut milk: Use canned full fat coconut milk. Refrigerated coconut milk beverage will make the sauce thin and less creamy.
• Fresh turmeric: Fresh turmeric can stain hands, cutting boards, and pale countertops. Ground turmeric can be used in its place.
• Chile heat: Removing the jalapeño seeds keeps the curry relatively mild. Leave some seeds in for more heat.
• Rice water: The measured water is intended for basmati rice that has been soaked for 20 minutes and drained thoroughly.
• Storage: Refrigerate the cooled curry and rice in separate airtight containers for up to 4 days. Reheat until hot throughout, adding a splash of water to the curry if the sauce has thickened.
• Freezing: Freeze the curry without the rice in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Nutrition Information

Calories: 494kcal, Carbohydrates: 65g, Protein: 9g, Fat: 26g, Saturated Fat: 22g, Sodium: 779mg, Potassium: 1305mg, Fiber: 7g, Sugar: 10g, Vitamin A: 20983IU, Vitamin C: 64mg, Calcium: 175mg, Iron: 7mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen