This butternut squash curry is packed with flavours from herbs and spices that mixed with creamy coconut milk.
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One will only need a plate of hot plain white rice to enjoy this delicious butternut squash curry. Its creamy and spicy coconut milk together with sweet butternut squash makes a luscious curry. Perfect for the cool autumn days.
Butternut squash curry
This butternut squash curry is packed with flavours from herbs and spices that are mixed with creamy coconut milk.
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It is based on the vegetable curry recipe from Indonesia.
Vegan ingredients
All the ingredients you need to make this butternut pumpkin curry are plant-based items. They make the curry 100% vegan.
There are 15 items in total that you have to prepare, and they are:
- Butternut squash/ winter squash/ butternut pumpkin/ gramma.
- Cooking oil.
- Galangal.
- Lemongrass.
- Curry Leaves.
- Bay leaf.
- Coconut milk.
- Shallots.
- Garlic.
- Ground coriander.
- Ground white pepper.
- Red bird’s eye chillies.
- Candlenuts.
- Ground turmeric.
- Salt.
How to make butternut squash curry
After you prep the squash by peeling and cutting it into big chunks, you get the spice paste ready.
Use a pestle and mortar or a chopper/ food processor to make the spice paste. And the spices you need are shallots, garlic, ground coriander, ground white pepper, fresh red chillies, candlenuts, turmeric powder, and salt. Pound or process the spices until you get a smooth spice paste.
Then you fry the spice mix with a little oil together with galangal, lemongrass, curry leaves, and bay leaf until fragrant.
Once the spices are cooked, add butternut squash chunks in it and stir well until the squash is coated with spices. Leave it to cook for about 2-3 minutes before adding coconut milk.
Cook the squash until it is fully cooked and softened. It usually takes about 15-20 minutes for me to cook depending on the cutting size of the butternut pumpkin.
Best way to enjoy
Enjoy your curry with hot plain white rice.
The curry is so flavoursome that you don’t really need anything to add as a side dish. But if you want to have something else on the side, some fritters such as Bakwan Sayur, Bakwan Jagung or Perkedel Tempe can be a good option.
Storage matter
This butternut squash curry keeps well in the fridge for about 4-5 days. And you can freeze it if you like for up to 2 months.
Once you thaw the curry, you will have to consume it within a few days. And you must not refreeze it.
More curry recipes
Thank you for checking this butternut squash curry recipe. I hope you like it and will try it out. When you do, please let me know what you think about the recipe in the comments below. I really appreciate it.
Before you go, don’t forget to read my other vegan curry recipes that you may like.
- Aloo Palak – spinach and potato curry.
- Aloo Methi – potato and fenugreek leaves curry.
- Aubergine curry/ eggplant curry.
- Aloo Chana – potato and chickpea curry.
Last but not least, please follow me on Facebook, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen.
Take care and all the best.
Butternut squash curry
This butternut squash curry is packed with flavours from herbs and spices mixed with creamy coconut milk.
Author: Devy Dar
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Indonesian
Servings: 6 portions
Equipment
Pestle and mortar or
Chopper or
Food processor
Cooking pan
Ingredients
US Customary – Metric
- 21.16 ounces butternut squash peeled, cubed.
- 7 shallots.
- 3 cloves garlic.
- 1 teaspoon ground coriander.
- ½ teaspoon ground white pepper.
- 4 red bird’s eye chillies.
- 5 candlenuts see the note.
- ½ teaspoon ground turmeric.
- 1 teaspoon salt.
- 3 tablespoons cooking oil.
- ½ inch galangal.
- 1 lemongrass.
- 3 curry leaves.
- 1 bay leaf.
- 27 fluid ounces canned coconut milk.
Instructions
Using a pestle and mortar or a food processor/ chopper, pound to paste the shallots, garlic, ground coriander, ground white pepper, red chillies, candlenuts, ground turmeric and salt. Try to pound/ process them into a smooth paste.
Put the oil in a cooking pan and heat it. Then fry the spice paste, galangal, lemongrass, curry leaves, and bay leaf for about 5 minutes or until the spice paste and herbs become fragrant.
Add in butternut squash chunks and stir fry for 2-3 minutes.
Then pour in coconut milk, give it a stir and leave it to cook at moderate heat until the squash is fully cooked and softened.
Notes
- Try to get the best quality of coconut milk possible. Because some brands of canned coconut milk have a low content of coconut milk. Choose the one with the highest level of coconut milk content.
- If fresh red chillies are not available, you can replace them with one teaspoon of dried red chillies/ cayenne pepper powder. But feel free to add more if you prefer a spicier curry.
- If you can not get candlenuts, you can substitute them with macadamia nuts. And if both are not available, you can omit them altogether.
Nutrition
Serving: 1g | Calories: 565kcal | Carbohydrates: 30g | Protein: 7g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 20g | Sodium: 418mg | Fiber: 7g | Sugar: 7g
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.
