Butternut Squash and Cashew Curry

one white bowl filled with orange butternut squash curry.

Butternut Squash and Cashew Curry

This Butternut Squash and Cashew Curry is thick, creamy, vegan, wholesome, and full of warming Indian spices. The contrast of soft-cooked squash with tender, buttery cashews makes every bite satisfying and delicious - cozy and comforting fall dinner!

Course Dinner

Cuisine Indian

Keyword butternut squash curry, cashew curry

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 442kcal

Author Maria Doss

Ingredients

3 tablespoons coconut or vegetable oil
¼ teaspoon cumin seeds
1 ½ cups chopped onion (about 1 medium)
1 serrano pepper (cut a small slit without cutting it in half)
4 cloves garlic (grated)
1 tablespoon grated ginger
1 to 2 teaspoons salt or to taste
4 teaspoons coriander powder
½ to 1 teaspoon cayenne pepper powder (use based on your spice tolerance)
½ teaspoon turmeric powder
½ teaspoon garam masala powder
4 to 5 cups cubed butternut squash (about 2 pound squash)
1 ½ cups raw cashews (not toasted)
1 can coconut milk (about 2 cups)
1 to 2 tablespoons brown sugar
½ cup chopped cilantro
½ lemon

Instructions

Saute aromatics. Heat 3 tablespoon oil in a deep pot over medium heat. Once hot, add ¼ teaspoon cumin seeds and let them sizzle for a few seconds until fragrant. Add 1 ½ cups onion, 1 pepper, and about ½ teaspoon of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 4 minutes.
Cook spices. Add the garlic and ginger and sauté for about 2 minutes. Stir in the 4 teaspoon coriander powder, ½ to 1 teaspoon cayenne, ½ teaspoon turmeric, and ½ teaspoon garam masala, along with about 2 tablespoons of water to prevent the spices from burning. Cook, stirring constantly, until the water evaporates and the mixture becomes dry and glossy.
Cook squash. Stir in the cubed butternut squash, 1 ½ cups cashews, 1 can coconut milk, and 1½ cups of water. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook for 15–20 minutes, or until the squash is tender and cooked through.
Finish. Uncover and add more salt, 1–2 tablespoons of brown sugar, ½ cup of cilantro, and a good squeeze of lemon juice. Mash a few pieces of the cooked squash with the back of your spoon to make the curry creamier. Taste and adjust the salt, sugar, and lemon juice to your liking.

Video

Notes

I recommend using raw cashew nuts for their mild, buttery flavor, which pairs perfectly with the creamy coconut cashew curry base.

This curry has a spicy kick from the jalapeño and cayenne, which helps balance the natural sweetness of the butternut squash—feel free to adjust the heat by skipping the jalapeño or reducing the cayenne.

If you’d rather skip cashews, you can substitute with 2 to 3 cups of cooked chickpeas for a hearty and protein-rich alternative.

Nutrition