Butternut Squash and Yam Curry Recipe

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Butternut Squash and Yam Curry Recipe:- Curry made with butternut squash and yams is a dish that is perfect for the fall and winter seasons. This recipe is a beloved favourite in the household because it features hearty veggies that are simmered in a sauce made from coconut milk.

 

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Butternut Squash and Yam Curry Recipe

Butternut squash and yam curry recipe with brown rice and garbanzo beans in two white bowls on a wood background with a red napkin to the side.

 

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If there is one thing that makes you feel better than a tasty curry recipe, it’s a tasty fall curry recipe that is packed full of carb-heavy veggies.

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Adding fresh butternut squash and yams (or sweet potatoes) to a meal makes it filling and fulfilling. This butternut squash curry is amazing if you love curry.

Warm spices like ground cumin, coriander, and turmeric go amazingly well with fresh and bold onion, garlic, and ginger, as well as rich and creamy coconut milk. Together, they make the yams and butternut squash taste like Thailand.

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I want to make it clear right away that this is not at all a traditional Thai recipe.

It’s just my own take on a Thai-style curry made with veggies that are in season. Still, I believe you will enjoy it!

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Recipe Adaptations:

  • Add your favorite animal protein if you aren’t vegan – chicken and shrimp are great options!
  • Use tofu or tempeh in addition to the chickpeas for some plant-based protein.
  • Toss in your favorite fall vegetables. All root vegetables work great here! Just not that the cooking times may vary depending on which vegetables you use.
  • Make sweet potato curry by swapping out the yam for a large sweet potato. Any color works!
  • If you have garam masala on hand, feel free to add one teaspoon.
  • Mix in 1 tablespoon of fish sauce if you have it on hand and enjoy the flavor in curries.
  • Substitute one of the cans of coconut milk for vegetable broth or vegetable stock for a lower fat curry recipe. You can also use lite coconut milk instead of full fat coconut milk. Just note that the curry won’t be as rich.
  • Mix in any of your favorite vegetables like baby spinach or cauliflower.
  • Looking for a burst of umami flavor? Add 2 to 3 tablespoons of soy sauce (before adding any additional salt).
  • Use 2 to 4 tablespoons of any kind of Thai curry paste instead of the spices listed in the recipe.
  • While I find this creamy butternut squash curry recipe to be sweet enough, you can add 1 to 3 tablespoons of pure maple syrup, coconut sugar, or brown sugar to make it sweeter.
  • Spice it up with more cayenne pepper or red pepper flakes. You can also add any amount of red Thai chilis.
  • Use an immersion blender to blend all of the ingredients together after they have finished cooking to create curry butternut squash soup.

 

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Ingredients

  • 2 Tbsp coconut oilor avocado oil
  • 1/2 medium-sized yellow onionchopped
  • 1 large jewel yamchopped into ½” cubes (4 cups)
  • 1 small butternut squashpeeled and chopped into ½” cubes (4 cups)
  • 1 Tbsp fresh gingerpeeled and grated
  • 4 cloves garlicminced
  • 2 tsp coriander
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/4 tsp cardamom
  • 1/8 tsp ground cayenne pepperoptional
  • ½ tsp ground turmeric
  • 1 tsp kosher salt
  • 2 (14-ounce) cans full-fat canned coconut milk*
  • 1 (15-oz) can garbanzo beansdrained

 

For Serving:

  • Cooked brown rice
  • 1 bunch chiveschopped
  • 1 cup fresh cilantrochopped

 

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Instructions

  • In a large skillet or large thick-bottomed pot (I recommend a 12-inch skillet with a deep lip), heat oil to medium-high heat.
  • Add the onion and sauté about 2 minutes.
  • Add the butternut squash, yam, and grated ginger. Stir and sauté about 3 minutes.
  • Add the garlic and spices, and sauté another 3 minutes before adding the coconut milk and garbanzo beans. Stir well to incorporate everything together.
  • Cover the skillet with a lid and bring the butternut squash curry to a full boil. Reduce the heat to a simmer and continue cooking until vegetables are cooked through, stirring periodically, about 10 to 15 minutes.
  • If serving the curry with rice, prepare the rice while the curry is cooking.
  • Serve with chopped Thai basil, or cilantro and chopped chives.

 

Notes

Use two cans of coconut milk if you like a lot of sauce in your curries. If you go this route, you may consider adding extra spices, like another tablespoon of curry powder.

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You can replace all of the individual spices with a total of 2 to 3 tablespoons of curry powder. Curry powder is a blend of ground cumin, coriander, garlic powder, turmeric, and cayenne pepper and sometimes cardamom, so replacing them with curry powder yields the same result.

Nutrition

Serving: 1Serving (of 3) – Calories: 630kcal – Carbohydrates: 77g – Protein: 15g – Fat: 32g – Saturated Fat: 26g – Polyunsaturated Fat: 1g – Cholesterol: 1mg – Sodium: 890mg – Fiber: 15g – Sugar: 20g

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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