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Butternut squash and mushroom curry served

Butternut Squash and Mushroom Curry

Butternut squash and mushroom curry is a delicious, nourishing, and creamy dish inspired by Indian cuisine. The natural sweetness of butternut squash harmonizes perfectly with the rich flavors of the spices, while the mushrooms add a pleasant texture. The coconut milk provides a silky creaminess that balances the intensity of the spices. This dish is especially well-suited for cold autumn and winter evenings when you crave something soul-warming.

Prep Time 15 min
Preparation 25 min
Total 40 min
420 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g Butternut Squash
⭕ 300 g Cremini Mushrooms
⭕ 400 ml Coconut Milk
⭕ 1 Onion
⭕ 3 cloves Garlic
⭕ 10 g Ginger
⭕ 2 tsp Curry Powder
⭕ 1 tsp Turmeric
⭕ 1 tsp Ground Cumin
⭕ 1 tsp Salt
⭕ 1 pinch Black Pepper
⭕ 2 tbsp Olive Oil
⭕ 2 sprigs Fresh Cilantro

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    Preparation Steps

    1

    Peel and dice the butternut squash. Clean and slice the cremini mushrooms.

    2

    Finely chop the onion, garlic, and ginger. These are the base flavors that will give the curry its character.

    3

    Heat the olive oil in a large skillet or wok over medium heat.

    4

    Add the onion and sauté for 2-3 minutes, until translucent. Then, stir in the garlic and ginger.

    5

    Sprinkle in the curry powder, turmeric, and ground cumin. Stir for a few seconds, allowing the aromas and flavors to bloom in the oil.

    6

    Add the butternut squash and mushrooms, then toss to coat the vegetables evenly with the spiced base.

    7

    Pour in the coconut milk and stir well. Cover and simmer for 15-20 minutes, or until the butternut squash is tender.

    8

    Season with salt and pepper to taste, then garnish with fresh cilantro. The flavors should be well combined and ready to serve.

    9

    Serve over freshly cooked rice or with naan bread, and enjoy the rich, spiced flavors!