Butternut Squash and Cashew Curry

butternut squash curry along with naan in a white bowl.

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 434kcal

Author Maria Doss

Ingredients

3 tablespoons coconut or vegetable oil
¼ teaspoon cumin seeds
1 ½ cups chopped onion about 1 medium
1 jalapeno slit in half
4 cloves garlic grated
1 tablespoon grated ginger
½ to ¾ teaspoon salt or to taste
4 to 5 cups cubed butternut squash
1 ½ cups raw cashews
4 teaspoons coriander powder
1 ½ teaspoons cayenne pepper powder (reduce if you prefer less spicy)
½ teaspoon turmeric powder
½ teaspoon garam masala powder
1 can coconut milk (about 2 cups)

Instructions

Heat oil in a deep pot over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds until fragrant. Stir in the onion, jalapeno, garlic, ginger, and about ½ teaspoon of salt. Cook, stirring occasionally, until the onions turn soft and translucent, about 3 to 5 minutes.
Add the chopped butternut squash, cashews and all spice powders (coriander, cayenne, turmeric and garam masala). Cook, stirring constantly, for about 4 minutes for the spices to toast.
Mix in the coconut milk, 2 cups of water and remaining salt. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender and cooked through.
Uncover, give it a taste, and add more salt if needed. For a thicker, creamier consistency, mash a few pieces of the cooked squash with the back of your spoon. Garnish with chopped cilantro and serve warm with naan or rice.

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