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Butternut Squash and Yam Curry

Butternut squash and yam curry makes a comforting fall and winter meal! Hearty vegetables stewed in coconut milk sauce, this flavor-packed recipe is a household favorite!
Butternut Squash and Yam Curry | www.theroastedroot.net

 

While I cook, I like to visualize all the steps it took for the ingredients to get to my door stoop. The seeds that grow, the water and soil that feed and nurture, the hands that harvest, the transportation from farm to store to home, and finally, the tools that create finished product out of raw material. Even simple recipes, like this butternut squash and yam curry, have a back story.

In my head, the process is likely far more romantic than the reality. The way my story goes, each vegetable was handpicked by someone in love, because let’s face it: produce picked with love trumps produce picked with anger any damn day.

And the spices. The way it goes in my fantastical story, each spice is grown in a remote, exotic place where the only way in or out is via elephant or blue whale ride. Each sowed, harvested, dried, transported with…you guessed it…love. And in this way, I can transfer all the lovey dovey goodness into my food. This is what I think about while I am cooking. Sometimes.

Sometimes I think about Snoop Dogg.

Butternut Squash and Yam Curry | www.theroastedroot.net

Seasonal fall vegetables stewed in an aromatic coconut milk sauce? I can’t think of anything more comforting!

This butternut squash and yam curry hits all the bases – it’s fairly quick and easy to prepare, comes with all sorts of carby deliciousness, is packed with flavor, and is perfect as a meal prep recipe or for serving the whole family. 

 

Recipe Adaptations:

  • Add your favorite animal protein if you aren’t vegan – chicken and shrimp are great!
  • Add 1 or 2 cans of garbanzo beans for some plant-based protein

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Butternut Squash and Yam Curry | www.theroastedroot.net

Butternut Squash & Yam Curry

Course: Main Course
Cuisine: Thai
Keyword: curry, gluten free, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 to 8 servings
Author: Julia

Vegan curry recipe with butternut squash and yam

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Ingredients

  • 2 Tbsp coconut oil
  • 1/2 medium yellow onion chopped
  • 1 large jewel yam chopped into ½” cubes (4 cups)
  • 1 small butternut squash peeled and chopped into ½” cubes (6 cups)
  • 1 Tbsp fresh ginger peeled and grated
  • 4 cloves garlic minced
  • 2 tsp coriander
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1/4 tsp cardamom
  • 1/8 tsp ground cayenne pepper optional
  • ½ tsp ground turmeric
  • 1 tsp kosher salt
  • 1 (14-ounce) can full-fat canned coconut milk*
  • 1 cup vegetable broth
  • Rice for serving

Instructions

  1. In a large sauté pan, heat oil to medium.
  2. Add the onion and sauté about 2 minutes.
  3. Add the butternut squash, yam, and grated ginger. Stir and sauté about 3 minutes.
  4. Add the garlic and spices, and sauté another 3 minutes before adding the coconut milk and broth. Stir to incorporate everything together.

  5. Cover and bring it to a full boil. Reduce the heat to a simmer and continue cooking until vegetables are cooked through, stirring periodically.

  6. If serving the curry with rice, prepare the rice while the curry is cooking.
  7. Serve with chopped basil, mint, or cilantro, and a dollop of plain yogurt.

Recipe Notes

You can replace the vegetable broth with chicken broth if you aren't vegan

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Gina

Sunday 19th of January 2014

Guess what we are having for dinner tonight? Yes, this curry. Can't wait to try it. My hubby always says my curry is bland bet he won't say that tonight. Will let you know how it goes.

Kari@Loaves n Dishes

Saturday 9th of November 2013

I love that you blended your own spice mix instead of buying a generic jar of "curry". It adds so much more personality to the dish! And I'm 100% with you on the microwave thing, although I do microwave corn on the cob in the husk.

Heather @ Kiss My Broccoli

Saturday 9th of November 2013

So this onion and squash wok into a bar...

Mimi

Wednesday 6th of November 2013

I'm glad you didn't just use curry powder, plus I love the combo of Indian and Thai flavors!

Julia

Wednesday 6th of November 2013

haha! I have to admit, I TOTALLY use curry powder when I'm feeling ultra lazy. But I do love coming up with my own flavor profiles. Thanks for the note! :)

Stephie @ Eat Your Heart Out

Tuesday 5th of November 2013

This post proves that you spend approximately 900x more time out in nature than I do. Mostly because I could get dirty out there, and lord knows I wouldn't want dirt under my fingernails. (I'm not kidding. Ask my momma.)

Speaking along the lines of Snoop Dogg...I heard on the radio the other day that Puff Daddy is going to go back to being called P.Diddy because he feels it gives him more "artistic somethingorother" (ok, I wasn't listening very closely, mostly rolling my eyes).

That was a truly horrible story.

Julia

Wednesday 6th of November 2013

Here I was thinking P.Diddy was P.Diddy this WHOLE time. When did he switch back?? Pick a freaking name, people! And maybe let's leave it our real name so that we don't have to go re-branding ourselves every 5 years. Sheesh!

Dirt under fingernails blows. That's that.

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