A wholesome, plant-based curry simmered in coconut milk with nutty quinoa, tender butternut squash, and aromatic spices. This nourishing dish strikes the perfect balance between comfort and nutrition, making it an ideal option for weeknight dinners or meal prepping for the week ahead.
Why You’ll Love This Recipe
- Plant-based and dairy-free: Ideal for those following vegan or vegetarian diets.
- Rich and creamy: Coconut milk brings a luxurious texture and flavor.
- Nutrient-dense: Packed with fiber, protein, and vitamins from the quinoa and squash.
- Easy to prepare: A one-pot dish that requires minimal cleanup.
- Customizable: Can be adjusted to suit various spice preferences or added vegetables.
- Meal prep friendly: Tastes even better the next day and stores well.
- Warming and comforting: Perfect for cooler seasons or cozy meals.
- Naturally gluten-free: Suitable for those with gluten sensitivities.
- Budget-friendly ingredients: Uses pantry staples and affordable produce.
- Satisfying and filling: Quinoa provides a complete protein source.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- coconut oil
- red onion, finely chopped
- garlic cloves, minced
- grated fresh ginger
- curry powder
- ground cumin
- turmeric
- butternut squash, peeled and cubed
- quinoa (red, white, or tri-color)
- vegetable broth
- coconut milk (full-fat)
- salt and pepper to taste
- fresh cilantro or parsley, chopped, for garnish
Directions
- Heat coconut oil in a large saucepan over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and fragrant.
- Stir in garlic and ginger, cooking for 1 minute. Add curry powder, cumin, and turmeric, and cook for another 30 seconds.
- Add cubed butternut squash and quinoa, stirring to coat with the spices.
- Pour in vegetable broth and coconut milk. Bring to a boil, then reduce to a simmer and cover.
- Cook for 20–25 minutes, stirring occasionally, until the squash is tender and the quinoa is fully cooked.
- Season with salt and pepper. Let sit uncovered for 5 minutes to thicken.
- Serve warm, garnished with chopped herbs.
Servings and timing
Servings: 4
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
- Add greens: Stir in a handful of spinach or kale during the last 5 minutes of cooking.
- Spicier version: Include a pinch of cayenne or a chopped chili for heat.
- Protein boost: Add canned chickpeas or lentils for added protein.
- Swap squash: Use sweet potato or pumpkin if butternut squash is not available.
- Citrus twist: Add a squeeze of lime juice before serving for brightness.
- Texture variety: Top with toasted nuts or seeds for crunch.
Storage/Reheating
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This curry freezes well. Portion into freezer-safe containers and freeze for up to 2 months.
Reheating: Reheat on the stovetop over low heat, adding a splash of broth or water to loosen if needed. Microwave in intervals, stirring in between, until hot.
FAQs
What type of quinoa works best in this curry?
Any variety—red, white, or tri-color—can be used. Each offers a slightly different texture and appearance but all cook similarly.
Can I use frozen butternut squash?
Yes, frozen cubed squash works well and saves time. Adjust cooking time slightly if needed.
Is this curry spicy?
The recipe is mildly spiced, but you can increase the heat by adding chili flakes or fresh chili.
Can I make this curry ahead of time?
Absolutely. It keeps well in the fridge and the flavors deepen over time, making it ideal for meal prep.
How can I thicken the curry?
Letting it sit uncovered for a few minutes after cooking allows it to thicken. You can also mash a few pieces of squash into the curry.
Is this suitable for children?
Yes, especially if the spice level is kept mild. It’s a great way to introduce kids to plant-based meals.
Can I use a different type of milk?
Coconut milk adds creaminess, but you can use other plant-based milks. Note that the flavor and consistency may change.
What other vegetables can I add?
Bell peppers, carrots, zucchini, or peas work well in this recipe.
Can I cook this in a slow cooker?
Yes. Sauté aromatics first, then add all ingredients to the slow cooker and cook on low for 4–5 hours.
How do I serve this curry?
It’s hearty on its own but pairs well with naan, rice, or a light salad.
Conclusion
Butternut Squash & Quinoa Curry is a nourishing, flavorful meal that is simple to prepare and packed with wholesome ingredients. With its creamy texture, warming spices, and flexibility for variations, this dish will quickly become a favorite for both busy weeknights and relaxing weekend dinners. Whether you’re meal prepping or hosting a casual dinner, this curry is a satisfying and impressive plant-based option.
Print
Butternut Squash & Quinoa Curry
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Description
A wholesome, plant-based curry simmered in coconut milk with nutty quinoa, tender butternut squash, and aromatic spices. Nourishing, comforting, and perfect for weeknight dinners or meal prep.
Ingredients
- 1 tablespoon coconut oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 1/2 cups butternut squash, peeled and cubed
- 1/2 cup quinoa (red, white, or tri-color)
- 1 1/2 cups vegetable broth
- 1 cup coconut milk (full-fat)
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat coconut oil in a large saucepan over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and fragrant.
- Stir in garlic and ginger, cooking for 1 minute, then add curry powder, cumin, and turmeric. Cook for another 30 seconds.
- Add cubed butternut squash and quinoa, stirring to coat with the spices.
- Pour in vegetable broth and coconut milk. Bring to a boil, then reduce to a simmer and cover.
- Cook for 20–25 minutes, stirring occasionally, until the squash is tender and quinoa is fully cooked.
- Season with salt and pepper. Let sit uncovered for 5 minutes to thicken.
- Serve warm, garnished with fresh chopped herbs.
Notes
- Use pre-cut butternut squash to save time.
- Add chili flakes for a spicier version.
- Store leftovers in the fridge for up to 4 days.
- This curry freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
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