Cumin-Spiced Butternut Squash Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Creamy curry featuring roasted butternut squash, cumin, and coconut milk for a comforting vegetarian meal. This indian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs coconut oil, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, peeled and diced 1/2-inch butternut squash
• 2 tbsp coconut oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1/2 cup diced tomatoes
• 1/4 cup, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp cayenne pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups diced butternut squash with 1 tbsp coconut oil, 1/2 tsp salt, and a pinch of black pepper, then spread on baking sheet and roast 20-25 minutes until tender and caramelized.
2. Step 2: Heat 1 tbsp coconut oil in large pot over medium heat, add 1 chopped onion, and cook 5 minutes until translucent.
3. Step 3: Stir in 3 minced garlic cloves, 1 tbsp minced ginger, 2 tsp ground cumin, and 1 tsp turmeric, cooking 2 minutes until fragrant.
4. Step 4: Add 1 can coconut milk and 1 cup vegetable broth, bring to simmer, and cook 5 minutes.
5. Step 5: Add roasted squash, 1/2 cup diced tomatoes, and 1/4 tsp cayenne, simmer 10 minutes, then stir in 1/4 cup chopped cilantro and adjust salt to taste.