Squash & Apple Vegetable Curry

Indian home cooking often balances earthy vegetables with a touch of natural sweetness. This one-pot curry simmers butternut squash and Honeycrisp apples in coconut milk with fragrant curry spices for a cozy weeknight dinner.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 340 cal
• 6g protein
• 42g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 1.5 lb butternut squash
• 2 medium Honeycrisp apples
• 1 large yellow onion
• 4 garlic cloves
• 1 tbsp grated fresh ginger
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 2 tbsp olive oil
• 1.25 tsp kosher salt
• 1/4 cup chopped fresh cilantro
• 1 lime
• 3 cups baby spinach

Instructions

1. 1Peel and cube the butternut squash into 3/4-inch pieces. Core the apples and cut them into similar-sized chunks, leaving the skins on for texture and color.
2. 2Dice the onion and mince the garlic. Grate the fresh ginger until you have a heaping tablespoon.
3. 3Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook for 5 to 6 minutes until translucent and lightly golden at the edges.
4. 4Stir in the garlic, ginger, curry powder, cumin, and turmeric. Cook for 60 to 90 seconds, stirring constantly, until the spices bloom and smell fragrant.
5. 5Add the cubed squash and apple pieces. Toss well to coat them in the spice mixture, then pour in the coconut milk and vegetable broth.
6. 6Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and cook for 18 to 22 minutes, stirring once or twice, until the squash is tender when pierced with a fork.
7. 7Uncover and stir in the baby spinach. Let it wilt for 1 to 2 minutes in the hot curry. Taste and season with salt, adding a squeeze of lime juice to brighten the natural sweetness of the squash and apple.
8. 8If the curry seems too thick, loosen it with a splash of broth or water. It should be spoonable and lightly creamy without tasting heavy.
9. 9Ladle into bowls and finish with a generous handful of chopped fresh cilantro and an extra lime wedge on the side. Serve over basmati rice or with warm flatbread if desired.