Butternut Squash & Toasted Coconut Almond Butter Curry
Cozy season calls for cozy meals! This creamy butternut squash curry combines warming spices, coconut milk, tender squash, and chickpeas with a nutty twist from Nutterly Delicious Toasted Coconut Almond Butter.
The result? A comforting, plant-based meal that brings together seasonal produce, nourishing ingredients, and plenty of delicious flavor. Serve it over rice with fresh cilantro and a squeeze of lime for the perfect fall dinner.
The secret ingredient? Our Toasted Coconut Almond Butter! Its roasted almond flavor and subtle coconut notes bring extra creaminess and depth to this autumn-inspired curry.
🥜 Looking for more ways to enjoy Nutterly Delicious beyond the spoon? Try your favorite flavor in your next savory recipe!
1
Searing the Beef
*Recipe adapted from: Running on Real Food
- For more authentic Panang-style flavor: The original recipe is actually a simplified Panang-inspired curry made with curry powder rather than traditional Panang curry paste. For a more distinctly Thai-inspired version, you could use a vegan Panang curry paste in place of the curry powder and turmeric. Check the label for fish or shrimp ingredients.
- For extra protein: Chickpeas are an easy addition. You could also add cubed tofu or edamame.
- For the best flavor balance: Start with ¼ cup of Toasted Coconut Almond Butter. It should add richness and nuttiness without overpowering the squash. Lime juice at the end helps balance the creamy sauce.
- For meal prep: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of broth or coconut milk if the sauce thickens.
Notes
1
Peel, seed and cube the butternut squash into roughly ¾-inch pieces. For a deeper roasted flavor, roast at 425°F for 20–25 minutes until just tender and lightly browned. Alternatively, simmer it directly in the curry.
2
Heat the olive oil or broth in a large pot or deep skillet over medium heat. Add the onion and carrot, if using, and cook for 5–6 minutes. Add the garlic and red bell pepper and cook for another 2 minutes.
3
Stir in the curry powder, turmeric and tomato paste. Cook for 1 minute until fragrant. Add the vegetable broth and coconut milk, stirring to combine.
4
Add the raw squash, if you haven't roasted it, and bring the mixture to a gentle simmer. Cover partially and cook for 15–20 minutes, stirring occasionally, until the squash is fork-tender. Add a splash of broth if needed.
5
Reduce the heat to low. Whisk the Toasted Coconut Almond Butter with a little warm curry sauce in a small bowl, then stir it back into the pot. Add the chickpeas and maple syrup, if using. Simmer gently for 3–5 minutes. Season with salt and adjust the consistency with broth as needed.
6
Stir in the cilantro and serve over warm jasmine or brown rice with fresh lime wedges. Finish with chili flakes, green onions or toasted coconut if desired.
Instructions
~4 cups butternut squash peeled and diced (1 medium squash)
1 medium yellow onion diced
4 garlic cloves minced
1 red bell pepper sliced
1 medium carrot thinly sliced
1 Tbsp olive oil
Curry
1 Tbsp curry powder
1 tsp ground turmeric
2 Tbsp tomato paste
1 1/2 cups vegetable broth (more as needed)
1 (14oz) can coconut milk
1/4 cup Nutterly Delicious Toasted Coconut Almond Butter
1 Tbsp maple syrup (optional)
1/2-1 tsp salt to taste
Creamy Curry Sauce
1 (15oz) can chickpeas (drained and rinsed)
1/2 cup chopped fresh cilantro
fresh lime wedges
cooked jasmine or brown rice
Optional: sliced green onions; chili flakes; toasted coconut
To finish and serve
Butternut Squash & Toasted Coconut Almond Butter Curry
Kiley Huber
Warm, comforting, and full of fall flavor, this Butternut Squash & Toasted Coconut Almond Butter Curry puts a nutty twist on a cozy curry-inspired dish. Tender butternut squash, hearty chickpeas, and colorful vegetables simmer in a creamy coconut sauce infused with warming spices and Nutterly Delicious Toasted Coconut Almond Butter. The almond butter adds richness, depth, and a subtle toasted coconut flavor that brings everything together beautifully. Made with nourishing, plant-based ingredients and served over fluffy rice with fresh cilantro and a squeeze of lime, this is the perfect meal for crisp autumn evenings. It’s a delicious reminder that nut butter can do so much more than make the perfect snack — it can be the secret ingredient in your next savory creation!
Servings :
4-6 servings
Calories:
Prep Time
10 minutes
Cooking Time
40 minutes
Cold Rest Time (optional)
0
Total Time
~50 minutes
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