Name: Butternut Squash Butter Bean Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian-inspired
Ingredients: 1 butternut squash or 2 honeynut squashes; Olive oil, for roasting; Kosher salt, for roasting; 1 can (13.5 oz or 400 g) full-fat coconut milk; Olive oil or avocado oil, for frying (about 2 tablespoons); 2 medium shallots, finely minced; 5 cloves garlic, finely minced; 1-inch piece of ginger, finely minced; 1 tsp ground turmeric; 1 tsp kosher salt, plus more as needed; 1/2 tsp curry powder; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp cayenne pepper; 1/2 tsp paprika; 1/8 tsp black pepper (or a small pinch); 2 cans (28 oz or 800 g) butter beans, drained and rinsed; 2-3 tbsp butter or vegan butter; Lemon juice, to taste; Minced cilantro, for garnish

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If you’re looking for a comforting, hearty dish that bursts with vibrant flavors and creamy textures, the Butternut Squash Butter Bean Curry is absolutely the answer. This curry beautifully marries the natural sweetness of roasted butternut squash with the rich, velvety creaminess of coconut milk and butter beans, all elevated by a perfectly balanced blend of spices. It’s a one-pot wonder that feels indulgent yet wholesome, perfect for cozy dinners and sharing with friends. Once you try this Butternut Squash Butter Bean Curry, it just might become your new favorite weeknight recipe.

Butternut Squash Butter Bean Curry Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is key to creating the perfect balance of flavor and texture in this curry. Each element plays a vital role—from the sweetness of the squash to the warmth of the spices and the creaminess of the coconut milk.

Butternut squash or honeynut squashes: Roasting brings out their natural sweetness and soft texture, forming the curry’s base.
Olive oil and kosher salt: Essential for roasting and seasoning, they enhance the squash’s flavor and help create that caramelized edge.
Full-fat coconut milk: This adds richness and creaminess, making the curry luxuriously smooth.
Olive oil or avocado oil for frying: A neutral oil that carries the flavors of the aromatics and spices beautifully.
Shallots, garlic, and ginger: The holy trinity of curry bases, providing aromatic depth and warmth.
Spices (turmeric, curry powder, cumin, coriander, cayenne, paprika, black pepper): A complex, aromatic spice blend that gives the curry its signature kick and vibrant color.
Butter or vegan butter: Adds a silky richness that rounds out the curry’s flavors.
Butter beans: These tender legumes add protein and creamy texture, making the dish hearty and satisfying.
Lemon juice: A bright splash at the end to lift and balance the richness.
Minced cilantro: Fresh, fragrant garnish that adds a pop of green and freshness.

How to Make Butternut Squash Butter Bean Curry

Step 1: Roast the Squash

Start by preheating your oven to 450°F and prepping your squash. Whether you use a whole butternut or smaller honeynut squashes, pierce the skin and rub in olive oil and kosher salt. This simple prep ensures your squash roasts evenly with a beautifully caramelized surface. Roast for 30-35 minutes until tender and easily pierced with a fork, then let it cool before peeling and scooping out the sweet flesh.

Step 2: Blend the Curry Base

Add the freshly roasted squash flesh to a blender along with the luscious full-fat coconut milk. Blend until perfectly smooth. This creamy base will give your curry its luxurious, rich texture and a subtle sweetness that balances the spices perfectly.

Step 3: Prepare the Beans

Drain and rinse the butter beans thoroughly to remove any excess starchiness and canned flavors. This simple step keeps the beans fresh and helps them soak up the curry sauce better.

Step 4: Cook the Aromatics and Spices

Heat a generous glug of olive or avocado oil in a large deep pan over medium heat. Fry the minced shallots, garlic, and ginger until translucent and fragrant—this is the flavor foundation of your curry. Add your carefully measured spices and quickly fry for just about 30 seconds to unlock their aroma without burning them, ensuring a balanced and vibrant spice profile.

Step 5: Combine, Simmer, and Finish

Pour in the blended squash and coconut mixture along with the drained butter beans and butter. Mix everything well, reduce the heat to low, and cover the pot to let the flavors meld gently. Simmer for about 10 minutes until the curry is bubbling softly and the beans are infused with all the fragrant spices. Finish by stirring in a generous squeeze of lemon juice and a sprinkle of minced cilantro for brightness and color.

How to Serve Butternut Squash Butter Bean Curry

Garnishes

Fresh minced cilantro adds a refreshing herbal note and a beautiful burst of green that contrasts with the warm, golden curry. A squeeze of lemon juice right before serving adds zest and brightness, cutting through the richness and lifting the whole dish.

Side Dishes

This curry pairs wonderfully with toasted sourdough bread or soft, warm naan for sopping up every last bit of sauce. If you prefer something more traditional, fluffy white basmati rice is the perfect partner, absorbing the curry’s aromas and adding comforting bulk to your meal.

Creative Ways to Present

For a fun twist, try serving the Butternut Squash Butter Bean Curry with lightly toasted coconut flakes and a dollop of plain yogurt or vegan alternative. You can also pile it into warm pita pockets with fresh greens for a hearty, hand-held dinner that’s packed with flavor and texture.

Make Ahead and Storage

Storing Leftovers

This curry keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to maintain its lovely creamy texture and vibrant flavors. It’s perfect for meal prep or a quick, satisfying lunch.

Freezing

If you want to save some for later, the Butternut Squash Butter Bean Curry freezes beautifully. Portion it into freezer-safe containers or bags, leaving a bit of space for expansion. It can be frozen for up to 3 months without losing much of its delicious character.

Reheating

To reheat, gently warm the curry on the stove over low to medium heat, stirring occasionally. You might want to add a splash of water or coconut milk if it has thickened too much. Reheat slowly to keep the flavors fresh and the texture smooth.

FAQs

Can I use other types of beans in this curry?

Absolutely! While butter beans provide a creamy texture that works perfectly here, you can swap in chickpeas or cannellini beans for a different twist without compromising the flavor.

Is this recipe vegan-friendly?

Yes, it is! Just substitute the butter with your favorite vegan butter or a little extra oil, and the curry remains fully plant-based and just as delicious.

Can I make this curry spicier?

Definitely! Feel free to increase the cayenne pepper or add fresh chopped chili peppers when you’re frying the aromatics for an extra kick that suits your heat preference.

What if I don’t have a blender?

No worries! You can mash the roasted squash by hand with a fork or potato masher and then whisk in the coconut milk until you achieve a creamy consistency. The curry will still taste fantastic.

How long does it take to make this curry from start to finish?

Including roasting time, you’re looking at around 50-60 minutes. The roasting step is key for flavor, so it’s worth the wait for that caramelized sweetness in the squash.

Final Thoughts

This Butternut Squash Butter Bean Curry is one of those dishes that warms you up from the inside out and brings a smile to your face with every bite. It’s easy to prepare, packed with vibrant flavors, and comforting in every way. If you’re searching for a new curry recipe to make your weeknights special, give this a try—you might just find your new favorite staple.

Butternut Squash Butter Bean Curry Recipe

★★★★★

5 from 23 reviews

Author: Rafael
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A creamy, flavorful Butternut Squash Butter Bean Curry that combines roasted butternut squash with butter beans in a fragrant, spiced coconut milk base. This comforting vegan curry is perfect for a cozy meal and pairs wonderfully with rice, naan, or sourdough bread.

Instructions

Roast the Butternut Squash: Preheat your oven to 450°F (232°C). Line a baking tray with parchment paper. Poke the whole butternut or honeynut squashes all over with a knife or fork. Drizzle generously with olive oil and sprinkle kosher salt, rubbing it into the squash to evenly coat. Roast in the oven for 30-35 minutes until the squash is fork-tender.
Peel and Remove the Squash Flesh: Allow the roasted squash to cool on the counter for about 15 minutes. Once cooled, peel off the skin using your hands or a fork to assist. Scoop out the flesh, avoiding any seeds. Measure out 1 cup of this squash flesh for the curry.
Prepare the Curry Base: Place the roasted squash flesh and the coconut milk into a blender. Blend until smooth and creamy. Set this mixture aside for use later.
Prepare the Beans: Drain the butter beans thoroughly in a colander and rinse them well under cold water. Set aside to drain completely.
Make the Curry: Heat a generous amount (about 2 tablespoons) of olive or avocado oil in a large deep pan over medium heat until shimmering. Add the minced shallots, garlic, and ginger. Fry until the shallots turn translucent and the garlic is fragrant, about 3-4 minutes. Sprinkle in all the spices: turmeric, kosher salt, curry powder, cumin, coriander, cayenne, paprika, and black pepper. Fry for just 30 seconds to release the aromas—be careful not to burn the spices as they cook very quickly. Then add the butter beans, blended squash and coconut mixture, and butter to the pan. Stir everything together well, reduce the heat to low, and cover the pan.
Simmer and Serve: Let the curry simmer gently on low heat for about 10 minutes, allowing the flavors to meld and the curry to heat through. Remove the pan from heat, squeeze fresh lemon juice over the curry to brighten the flavors, and stir in minced cilantro. Serve hot alongside toasted sourdough bread, naan, or steamed white rice.

Notes

Use full-fat coconut milk for a creamy texture; light coconut milk can make the curry thinner.
Adjust cayenne pepper to control spiciness depending on your preference.
The roast time may vary slightly based on the size of the squash; ensure it is fork tender before peeling.
For a vegan version, use plant-based butter instead of dairy butter.
Leftover curry tastes great the next day and can be refrigerated for up to 3 days.
Serve with rice, naan, or crusty bread to soak up the delicious sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting and Simmering
Cuisine: Indian-inspired