M’s Favourite Dinners

Butternut Squash Coconut Curry

4 servings


15 minutes

active time

1 hour

total time


1/4 cup coconut oil or ghee

2 large shallots (minced)

4 cloves garlic (grated)

2 tbsp grated ginger

2 tbsp garam masala

2 tsp turmeric

1/4 cup tomato paste

1 tbsp minced fresh chili like; Fresno, Serrano or Jalapeño (or 1 teaspoon chili powder)

2 cans full-fat coconut milk

1 medium butternut squash (peeled, seeded and cut into ½-inch pieces)

4 cups steamed basmati rice

1/4 cup chopped cilantro


Sauté the aromatics

Heat the coconut oil in a large skillet over medium heat. Sauté the shallot, garlic and ginger until soft and aromatic, about 5-7 minutes then add in the garam masala and turmeric. Stir the spices together with the shallot mixture for 1 minute to "bloom" them or bring out their full flavor. Once you can really smell them — mission accomplished.


Next, add the tomato paste. Sauté, stirring frequently for another 3-5 minutes, then add the minced chili (or chili powder) coconut milk, butternut squash cubes and a generous pinch of salt. Bring to a simmer, turn the heat down to low then cover and simmer for 10-20 minutes until the squash is tender and soft.


Taste and season the curry with additional salt or minced chili as needed. Serve over steamed basmati rice and top with chopped cilantro.


Serving Size



533 kcal

Total Fat

55 g

Saturated Fat

47 g

Unsaturated Fat

4 g

Trans Fat





159 mg

Total Carbohydrate

14 g

Dietary Fiber

2 g

Total Sugars

3 g


6 g

4 servings


15 minutes

active time

1 hour

total time
Start Cooking