Hey y’all! If you’re craving a cozy, flavor-packed dinner with minimal mess, this One Pot Butternut Squash Yellow Curry is about to become your new favorite. It’s creamy, aromatic, and loaded with tender Butternut Squash, making it an irresistible comfort meal for any night of the week. Whether you’re hosting friends, fueling up after a long day, or looking for meal prep magic, this curry has you covered. Let’s get cooking!

Why You’ll Love This

All made in one pot, which means less clean-up and more relaxation!
Naturally dairy-free and vegan—great for many dietary needs.
Brimming with aromatic spices and creamy coconut flavor for pure comfort.
Hearty and satisfying, keeps you full and energized.
Perfect for both quick weeknight meals and special occasions.

Ingredients

2 tablespoons coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons yellow curry paste
1 small Butternut Squash (about 2 pounds), peeled and cubed (1-inch pieces)
1 medium red bell pepper, sliced
1 can (14 oz) coconut milk, full-fat
2 cups vegetable broth
1 tablespoon soy sauce or tamari
1 teaspoon brown sugar (or coconut sugar)
Salt and black pepper, to taste
1 cup canned chickpeas, drained and rinsed
Juice from 1 lime
Fresh cilantro and chopped peanuts, for garnish
Steamed jasmine rice, for serving

Directions

Step 1: Sauté Aromatics

In a large Dutch oven or deep sauté pan, heat coconut oil over medium heat. Add diced onion and cook for 4-5 minutes, until fragrant and translucent. Stir in minced garlic and ginger, cooking for another minute.

Step 2: Build Flavor

Add yellow curry paste and sauté for 2 minutes, stirring constantly, until the spices are aromatic and the paste darkens slightly.

Step 3: Add Vegetables and Simmer

Stir in cubed Butternut Squash and sliced red bell pepper. Pour in the coconut milk and vegetable broth. Stir in soy sauce and brown sugar. Bring to a gentle boil, then lower to a simmer and cover. Cook for 20-25 minutes, stirring occasionally, until the butternut squash is tender.

Step 4: Add Chickpeas & Finish

Stir in the drained chickpeas and let simmer uncovered for another 5 minutes, allowing the curry to thicken slightly. Squeeze in lime juice, then season to taste with salt and black pepper.

Step 5: Serve

Ladle hot curry over bowls of steamed jasmine rice. Add chopped fresh cilantro and peanuts for a crunchy, herby finish.

Notes

Butternut squash: For faster prep, use pre-cut squash from your grocery store.
Curry paste: Spice levels vary, so taste and adjust if necessary.
Creaminess: For a creamier texture, use all full-fat coconut milk.

Variations

Protein Boost: Add cubed tofu or cooked chicken for extra protein.
Extra Veggies: Stir in spinach or green beans during the last 5 minutes of simmering.
Spicy Kick: Add a chopped serrano chili or a dash of red pepper flakes with the aromatics.

Required Equipment

Large Dutch oven or deep sauté pan with lid
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons

Storage Instructions

Cool curry completely before storing in an airtight container. Refrigerate for up to 4 days. Curry freezes well for 2-3 months—thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if too thick.

Suggested Pairings & Serving Recommendations

Serve with warm jasmine or basmati rice for the perfect base.
Add warm naan or flatbread for dipping and extra comfort.
Pair with a crisp cucumber salad or quick pickled veggies for contrast.

Pro Tips

Cut butternut squash into same-sized pieces for even cooking.
Bloom the curry paste fully—sauté until aromatic for max flavor.
Garnish with lime wedges and fresh herbs to brighten up each bowl!

FAQ

Can I use frozen butternut squash?

Absolutely! Thaw and drain before adding to the curry so it cooks evenly and the texture stays creamy.

What can I substitute for yellow curry paste?

You can use red or green curry paste for a different flavor profile, or make a mild version using curry powder.

How can I make this curry less spicy?

Choose a mild curry paste and omit any extra chilis. You can also add extra coconut milk to mellow the heat.

One Pot Butternut Squash Yellow Curry

Why You’ll Love This

Ingredients