Butternut Squash Coconut Curry

  • Recipe By
  • Published Feb 20th
  • Ready In35m
  • Servings4
  • Calories397
This is a quick and delicious mild-to-medium spicy south Indian stew that is best served over hot white rice.

Butternut Squash Coconut Curry Ingredients

The following are the ingredients needed to make delicious Butternut Squash Coconut Curry for 4 servings:

  • 2 cups diced butternut squash
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1 (15 ounce) can coconut milk
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro, or to taste

Butternut Squash Coconut Curry Cooking Instructions

  • Prep10m
  • Cook25m
  • Ready In35m

To cook Butternut Squash Coconut Curry, you need about 10 minutes of preparation time. The time needed to cook this Butternut Squash Coconut Curry is about 25 minutes , and you can serve your Butternut Squash Coconut Curry within 35 minutes . The following are the steps to cook Butternut Squash Coconut Curry easily:

  1. 1 Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
  2. 2 Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.


  • Cook's Note:
  • Navy beans can be used in place of the cannellini beans, if desired.

Nutrition Facts

Per Serving: 397 calories; 26.7 grams of fat; 34.2 grams of carbohydrates; 10.8 grams of protein; 0 milligrams of cholesterol; 607 milligrams of sodium.

  1. Oct 1st 2017

    Added a couple of tablespoons of peanut butter and used yellow split peas in place of the beans since that's what I had. Nice soup

  2. Dec 12th 2016

    I increased the cayenne and mustard seed a bit because I wanted it a little spicier. It did not disappoint.

  3. Oct 23rd 2016

    Very good! The spice combination is very good. I used chana dal instead of white beans; it's all I had. Thank you for the recipe.