Butternut Squash Curry

What You Need:

-Butternut Squash -Yellow Onion -Garlic -Ginger -Olive Oil -Curry Powder -Cumin

-Fire Roasted  Diced Tomatoes -Water -Full-Fat Coconut  Milk -Spinach -Salt


Peel and dice butternut squash into ½-inch pieces. If you need help figuring out how to dice butternut squash, check out our tutorial on how to peel and cut butternut squash.

Peel And Dice Squash


Dice yellow onion, mince cloves of garlic, and grate fresh ginger

Dice Aromatics


Heat a large skillet over medium, then add olive oil along with the onion, garlic, and ginger. Sauté over medium for a few minutes, or until the onions are translucent. Add curry powder and ground cumin, and continue to sauté for about one minute more.

Sauté Onion And Spices


Add fire-roasted diced tomatoes and water to the skillet. Stir to combine and dissolve the brown bits off the bottom of the skillet.

Add Tomatoes


Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender. Don’t overcook the squash or it will begin to break down into a mash as you finish the dish.

Add Squash


Once the squash is tender, add full-fat coconut milk. Stir to combine and allow the sauce to heat through.

Add Coconut Milk


Once the sauce is hot again, add fresh spinach and stir to combine. Allow the spinach to wilt in the hot sauce.

Add Spinach


Season the curry with salt, starting with ¼ tsp and adding more to your liking. Keep in mind that salt doesn’t just make things taste salty, it actually helps other flavors pop and allows your tongue to detect and distinguish flavors

Season With Salt

Ready to Make it?