Butternut Squash Curry


Serve this butternut squash curry with rice.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
5 servings


  • 1 tablespoon olive oil, or as needed

  • 1 medium butternut squash - peeled, seeded, and cubed

  • 1 medium red onion, diced

  • 2 tablespoons red curry paste

  • 1 ¼ cups vegetable broth

  • 4 medium tomatoes, chopped

  • 1 (15 ounce) can chickpeas, drained

  • salt and ground black pepper to taste

  • 3 tablespoons Greek yogurt

  • ½ tablespoon ground coriander


  1. Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.

  2. Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts (per serving)

254 Calories
5g Fat
51g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 254
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 419mg 18%
Total Carbohydrate 51g 18%
Dietary Fiber 10g 34%
Total Sugars 11g
Protein 7g
Vitamin C 69mg 344%
Calcium 162mg 12%
Iron 3mg 17%
Potassium 1242mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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