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  • Writer's pictureNatalie Wilkinson

Butternut|Coconut Curry

I'm going to let you in on a secret. Super flavorful and nutrient-packed curry is not that difficult. I almost consider this recipe cheating, it's so easy.

The secret weapon: Curry paste. I used curry powder for years before I discovered the wonderfully concentrated flavor of curry paste. And like most of my recipes, it's super adaptable to what you have on hand.

This time of year, I give zucchini a break, and tap in butternut squash as my workhorse produce item. Pureed in soups and sauces, cubed and browned in salads and casseroles, spiraled to replace traditional noodles- The possibilities are seriously endless. The flavor of a butternut is mild enough that you can sneak it in here and there, but stand on it's own with a little coaxing. In this recipe, it really just adds some 'meat' to the spiced, silky sauce.

So next time you're perusing the interesting sauces in the Asian aisle of your grocery store, snag yourself a jar of curry paste. It's become a staple in my refrigerator, and yet again, another life-raft for busy weeknight dinners.


(Serves 2 hungry people, or 3-4 wimpy eaters)

-1 T olive oil

-Cubed butternut squash, 2 cups*

-1/2 yellow onion, diced (~1/2 cup)

-2 cloves+ crushed garlic (measure with your heart, friend)

-1 T freshly chopped ginger

-4 T mild or hot red curry paste

-2 T tomato paste

-1/3 cup vegetable broth

-1 can full fat coconut milk, unsweetened

-Salt to taste

-Cilantro leaves for serving (optional)


In a dutch oven or deep pot with a lid, add oil and heat until shimmering. Cook squash and onions at medium-high heat 4-5 minutes, until just browned. Use a few splashes of vegetable broth if they brown too quickly.

Stir in garlic, ginger, curry paste and tomato paste, and cook until slightly caramelized and aromatic. Pour in coconut milk and vegetable broth, and stir until combined. Turn heat down to low, and simmer with the lid on for 20 minutes.

Sauce will thicken as it cooks, and the vegetables will soften. If it thickens too much, you can add a few more splashes of vegetable broth.

Serve over nutty brown rice or this Chickpea Risoni for some extra protein, and top with torn cilantro leaves. I'll spare you for now from the sourdough naan recipe I usually make- This is a great recipe that I used before I had a sourdough starter.


*This sauce is delightful with cauliflower, sweet potato, cubed tofu, chickpeas, cod or chicken. Substitute any combination of these, if that's what you have. So if you're like me, and had a random 1/4 head of cauliflower hanging out in the produce drawer, toss that baby in there!

*This is also a fantastic freezer meal, so make double and save for a snowy day.

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