25+ Easy February Squash Curry Recipes to Warm Your Winter

As winter settles in and February brings chilly weather, there’s nothing quite as comforting as a warm, flavorful curry. Squash, with its naturally sweet and earthy flavor, is the perfect vegetable to pair with bold, aromatic spices.

Whether you prefer the smooth texture of butternut squash, the nutty taste of acorn squash, or the rich creaminess of kabocha, squash curry is a delightful and nutritious way to enjoy the season’s produce.

Packed with vitamins, fiber, and antioxidants, squash is not only good for your health but also makes for a satisfying meal when simmered with curry spices and creamy coconut milk.

In this article, we’ve gathered over 25 mouthwatering squash curry recipes to help you make the most of February’s seasonal squash. From hearty stews to light, fragrant curries, these dishes will warm you up and keep you nourished throughout the winter months.

Whether you’re a vegetarian or a meat lover, you’ll find a recipe that suits your taste, with variations to suit all dietary preferences.

So, grab your favorite squash and get ready to create comforting, flavorful curries that will make you fall in love with the season.

25+ Easy February Squash Curry Recipes to Warm Your Winter

February is the perfect time to enjoy hearty and nutritious squash curry dishes that bring warmth, comfort, and flavor to your table.

Whether you’re preparing a traditional curry with coconut milk or experimenting with unique spices and textures, squash curries are versatile and easy to make.

With over 25 recipes to choose from, you’ll have plenty of options to create meals that suit your cravings and dietary preferences.

So, as the winter days linger on, bring a little extra warmth and spice to your meals with these fantastic squash curry recipes. Happy cooking, and enjoy the rich flavors of the season!

Spicy February Winter Squash Curry

This Spicy February Winter Squash Curry combines the sweet and nutty flavors of winter squash with the rich heat of curry spices. A perfect dish to warm you up during the cold February days, it features ingredients like ginger, garlic, turmeric, and cumin, which complement the natural sweetness of squash, creating a satisfying and aromatic meal. You can easily customize the spice levels to suit your taste.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
2. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Stir in the curry paste, turmeric, cumin, and cinnamon, letting the spices toast for another 2 minutes.
4. Add the cubed butternut squash to the pot, stirring to coat in the spices.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer, then cover and cook for 20-25 minutes or until the squash is tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve hot with rice or flatbread.

This Spicy February Winter Squash Curry brings a flavorful blend of sweetness, heat, and creaminess. The smooth texture of the squash contrasts beautifully with the bold spices, making it an ideal choice for a hearty winter meal. Whether served over rice or paired with warm naan, this dish will bring comfort and warmth to your February dining table. The coconut milk adds a luscious creaminess that balances the curry’s richness, while the spices provide depth and complexity, making this curry an absolute crowd-pleaser.

February Pumpkin and Tomato Curry

This February Pumpkin and Tomato Curry is a warming and rich dish that combines the earthy sweetness of pumpkin with the tanginess of tomatoes, all infused with the fragrant spices of a traditional curry. It’s an easy yet impressive curry to prepare, perfect for cozy nights. The addition of cilantro and lime enhances the flavor, giving the dish a fresh, aromatic finish.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cut into cubes
• 2 medium tomatoes, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, minced
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 cup vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, chili powder, coriander, and turmeric. Cook for 2 minutes to toast the spices.
4. Add the pumpkin cubes and chopped tomatoes, stirring to coat with the spices.
5. Pour in the vegetable broth and coconut milk. Bring to a simmer, then cover and cook for 20-25 minutes, or until the pumpkin is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and lime wedges.

This February Pumpkin and Tomato Curry is a perfect fusion of sweet, savory, and tangy flavors that will brighten up your winter meal rotation. The natural sweetness of the pumpkin works wonderfully with the acidity of the tomatoes, and the coconut milk adds a velvety richness to the curry. The spices not only add warmth but also depth, creating a well-balanced dish that’s satisfying without being too heavy. The fresh cilantro and lime at the end bring a refreshing contrast, making each bite feel vibrant. It’s an ideal dish for chilly evenings, filling you up with comfort and warmth.

February Acorn Squash and Spinach Curry

This February Acorn Squash and Spinach Curry is a healthy and flavorful dish that highlights the nutty sweetness of acorn squash paired with the earthy spinach, all simmered in a creamy curry sauce. With the perfect balance of spices and textures, this dish provides both comfort and nutrition. The tender squash and wilted spinach soak up the rich curry sauce, making each bite satisfying and wholesome.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 cups fresh spinach leaves
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional for heat)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes.
2. Add the minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, cinnamon, and cayenne pepper. Cook for 2 minutes, letting the spices release their flavors.
4. Add the cubed acorn squash to the pot and stir to coat in the spices.
5. Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer. Cover and cook for 20-25 minutes, or until the squash is tender.
6. Stir in the spinach leaves, cooking for an additional 3-4 minutes until wilted.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

The February Acorn Squash and Spinach Curry is a warming, nutrient-packed dish that combines the comforting flavors of squash with the vibrant, green freshness of spinach. The rich coconut milk creates a creamy base, while the aromatic spices provide layers of flavor without overwhelming the natural ingredients. This dish is not only a treat for the senses but also an excellent choice for those looking for a wholesome, plant-based meal. The addition of fresh cilantro ties everything together, adding a fresh, zesty element that completes this satisfying curry. Perfect for a healthy, hearty meal during February’s colder days!

February Sweet Potato and Kale Curry

This February Sweet Potato and Kale Curry is a comforting and hearty dish packed with nutritious ingredients. The earthy sweetness of the sweet potatoes pairs perfectly with the richness of kale and the warming spices in the curry sauce. This dish is not only full of flavor but also a great source of fiber, vitamins, and antioxidants, making it a perfect choice for the winter months.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 cups kale, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp chili flakes (optional)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Add the minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, cinnamon, and chili flakes. Cook for 2 minutes to toast the spices.
4. Add the cubed sweet potatoes to the pot, stirring to coat with the spices.
5. Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
6. Stir in the chopped kale and cook for another 3-5 minutes until the kale is wilted.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

The February Sweet Potato and Kale Curry is the ultimate comfort food, perfect for the colder months. The soft, sweet potatoes absorb the rich, aromatic spices of the curry, while the kale adds a fresh, slightly bitter contrast that balances the dish. The coconut milk adds a silky, creamy texture, making each bite indulgent yet wholesome. This dish is not only nutritious but also satisfying, ideal for anyone seeking a hearty, plant-based meal to enjoy during February. The bright freshness of cilantro as a garnish elevates the dish, making it feel vibrant and complete.

February Spiced Acorn Squash and Chickpea Curry

This February Spiced Acorn Squash and Chickpea Curry is a vibrant, flavorful dish that pairs the nutty, tender acorn squash with protein-packed chickpeas. The spices create a warm, aromatic sauce that complements the natural sweetness of the squash, while the chickpeas provide heartiness and texture. It’s a delicious and balanced curry that’s perfect for any cozy dinner.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 tbsp curry powder
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/2 tsp chili powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, coriander, turmeric, cinnamon, and chili powder. Toast the spices for 2 minutes.
4. Add the cubed acorn squash and chickpeas to the pot, stirring to coat in the spices.
5. Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer. Cover and cook for 20-25 minutes, or until the squash is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This February Spiced Acorn Squash and Chickpea Curry offers a wonderful balance of textures and flavors. The sweet, tender squash contrasts beautifully with the protein-rich chickpeas, while the spices bring warmth and depth to the curry. The coconut milk ties everything together, creating a creamy, satisfying sauce that perfectly coats the squash and chickpeas. The fresh cilantro adds a burst of brightness, making each bite feel refreshing and vibrant. This curry is both nourishing and indulgent, ideal for February dinners when you need a hearty, flavorful meal to keep you warm.

February Cauliflower and Carrot Curry

This February Cauliflower and Carrot Curry is a light yet flavorful dish that brings together tender cauliflower and carrots in a fragrant curry sauce. The combination of spices, including cumin, coriander, and turmeric, gives this dish a warm, rich flavor, while the vegetables retain their natural sweetness and crunch. It’s a comforting and vibrant curry, perfect for a healthy winter meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, coriander, and turmeric, letting the spices toast for 2 minutes.
4. Add the cauliflower florets and sliced carrots to the pot, stirring to coat with the spices.
5. Pour in the vegetable broth and coconut milk, bringing the mixture to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This February Cauliflower and Carrot Curry is a delightful, nutritious dish that combines the earthiness of cauliflower with the natural sweetness of carrots. The spices in the curry sauce elevate the flavors, creating a rich, satisfying dish that feels both hearty and light. The coconut milk adds a smooth, creamy texture that binds the vegetables together, making it a comforting choice for cold February nights. The fresh cilantro garnish brightens the dish, offering a refreshing contrast to the warming spices. This curry is a perfect option for a quick, wholesome, and flavorful meal during the winter months.

February Butternut Squash and Lentil Curry

This Butternut Squash and Lentil Curry is a nutritious and filling dish, perfect for warming up during the chilly February evenings. The creamy butternut squash and hearty lentils cook together in a savory, spiced tomato-based sauce that is both comforting and satisfying. Packed with protein, fiber, and essential nutrients, this curry is not only delicious but also nourishing for the body.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp chili powder (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Add the minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and chili powder. Cook for 2 minutes to toast the spices.
4. Add the cubed butternut squash, red lentils, diced tomatoes, vegetable broth, and coconut milk. Stir to combine.
5. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the lentils are tender and the squash is soft.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Butternut Squash and Lentil Curry is the ultimate comfort food for a cozy February meal. The sweet butternut squash and protein-packed lentils create a hearty base, while the aromatic spices and creamy coconut milk tie everything together. The dish is rich in flavor and nutrients, offering a satisfying balance of sweetness, spice, and creaminess. Whether enjoyed on a cold winter night or as a hearty meal for lunch, this curry is both delicious and filling, making it a perfect addition to your winter recipe repertoire.

February Pumpkin and Spinach Curry

This Pumpkin and Spinach Curry is a vibrant and flavorful dish that brings together the sweet, tender pumpkin with the earthy, slightly bitter taste of spinach. The creamy coconut milk and warming spices make the curry rich and comforting, while the pumpkin provides a hearty, satisfying base. It’s a wonderful way to enjoy the flavors of February with a nourishing and delicious meal.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 tbsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, ground coriander, cumin, and turmeric. Toast the spices for 2 minutes.
4. Add the cubed pumpkin, vegetable broth, and coconut milk. Stir to combine, then bring the mixture to a simmer.
5. Cover and cook for 20-25 minutes, or until the pumpkin is tender.
6. Stir in the fresh spinach and cook for another 3-5 minutes, until wilted.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

The Pumpkin and Spinach Curry is a vibrant and nourishing dish that is perfect for February’s colder weather. The pumpkin’s natural sweetness blends beautifully with the earthy spinach, creating a satisfying and flavorful meal. The coconut milk makes the curry rich and creamy, while the spices add a depth of flavor that warms you from the inside out. This dish is an excellent choice for a hearty vegetarian meal that is not only delicious but also packed with essential nutrients, making it perfect for those seeking comfort and health in the winter months.

February Carrot, Parsnip, and Potato Curry

This Carrot, Parsnip, and Potato Curry is a hearty and satisfying dish that combines root vegetables in a flavorful curry sauce. The earthy flavors of the carrots, parsnips, and potatoes complement the warm spices, creating a comforting dish that is perfect for the winter months. Rich in fiber and vitamins, this curry is both nutritious and delicious, offering a wholesome meal to enjoy in February.

Ingredients:

• 2 large carrots, sliced
• 2 large parsnips, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/4 tsp cinnamon
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and cinnamon. Cook for 2 minutes to allow the spices to bloom.
4. Add the sliced carrots, parsnips, and cubed potatoes to the pot, stirring to coat with the spices.
5. Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a simmer.
6. Cover and cook for 25-30 minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

The Carrot, Parsnip, and Potato Curry is a warm and comforting dish that showcases the natural sweetness of root vegetables, balanced by the rich, creamy coconut milk and aromatic spices. This curry is not only a comforting meal on cold February nights but also a nourishing one, packed with vitamins and fiber. The tender vegetables and savory sauce come together perfectly, making it a satisfying and wholesome dish. Perfect for a plant-based dinner, this curry offers a filling, nutrient-rich meal that will leave you feeling satisfied and nourished.

February Spicy Sweet Potato and Chickpea Curry

This Spicy Sweet Potato and Chickpea Curry is a delightful combination of sweetness and spice, making it the perfect dish for February’s chilly evenings. The tender sweet potatoes and hearty chickpeas simmer in a rich, spiced tomato sauce, creating a flavorful and filling meal. Topped with fresh cilantro and a squeeze of lime, this curry is an aromatic, comforting choice that is both nourishing and satisfying.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp curry powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, for extra heat)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, smoked paprika, and cayenne pepper (if using), and cook for 1-2 minutes to toast the spices.
4. Add the cubed sweet potatoes, chickpeas, diced tomatoes, vegetable broth, and coconut milk. Stir well to combine.
5. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the sweet potatoes are tender and the curry has thickened.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This Spicy Sweet Potato and Chickpea Curry offers a beautiful balance of sweet and spicy flavors, creating a comforting yet exciting dish for February meals. The soft, tender sweet potatoes complement the creamy coconut milk, while the chickpeas add protein and texture to the curry. With the aromatic blend of spices, this dish is a wonderful way to warm up and nourish your body. The fresh cilantro and lime add brightness, making this curry a well-rounded, satisfying meal that is both hearty and healthy.

February Butternut Squash, Tomato, and Coconut Curry

This Butternut Squash, Tomato, and Coconut Curry is a comforting and vibrant dish that combines the sweetness of butternut squash with the acidity of tomatoes and the creaminess of coconut milk. The spices bring depth and warmth, making this curry a perfect dish to enjoy during the colder months. It’s vegan, easy to prepare, and full of flavor, offering a delicious way to get in your daily dose of vegetables.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/4 tsp turmeric
• 1/2 tsp ground coriander
• 1 tbsp olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and coriander. Toast the spices for 1-2 minutes.
4. Add the cubed butternut squash, diced tomatoes, vegetable broth, and coconut milk. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the butternut squash is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Butternut Squash, Tomato, and Coconut Curry is a perfect dish to brighten up any February day. The combination of sweet butternut squash, rich coconut milk, and tangy tomatoes creates a comforting base, while the spices elevate the flavors, giving the curry depth and warmth. This dish is not only flavorful but also full of nutritious ingredients, making it an ideal choice for a plant-based meal that is both satisfying and healthful. Perfect for a cozy dinner, this curry is sure to become a favorite during the winter months.

February Cauliflower and Green Bean Curry

This Cauliflower and Green Bean Curry is a healthy, vibrant dish that is as delicious as it is nutritious. The cauliflower florets absorb the aromatic spices and tenderize beautifully in the coconut milk-based sauce. The green beans add a fresh crunch, making each bite an enjoyable balance of texture and flavor. This curry is perfect for a comforting vegetarian dinner that is both light and filling.

Ingredients:

• 1 small cauliflower, cut into florets
• 2 cups green beans, trimmed and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, and turmeric. Toast the spices for 2 minutes.
4. Add the cauliflower florets, green beans, diced tomatoes, vegetable broth, and coconut milk. Stir to combine.
5. Bring the curry to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the cauliflower is tender and the green beans are cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

The Cauliflower and Green Bean Curry is a perfect dish to enjoy in February, combining tender cauliflower and crunchy green beans in a creamy coconut sauce with an aromatic blend of spices. This curry is light yet satisfying, making it an excellent option for those looking for a comforting meal without being overly heavy. The coconut milk adds richness, while the spices create a warm, inviting flavor profile. Whether served with rice or flatbread, this curry is a nourishing, flavorful meal that will keep you warm and content during the winter months.

February Spicy Winter Squash and Lentil Curry

This Spicy Winter Squash and Lentil Curry is a hearty and flavorful dish that combines the sweetness of winter squash with the earthiness of lentils. The addition of bold spices and coconut milk creates a rich, creamy texture that complements the vegetables perfectly. It’s a comforting, warming curry that’s not only filling but also packed with nutrients—ideal for the cold days of February when you want something satisfying and wholesome.

Ingredients:

• 1 medium winter squash (e.g., kabocha or acorn), peeled, seeded, and cubed
• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
2. Add the minced garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and cinnamon, and cook for 1-2 minutes to toast the spices.
4. Add the cubed winter squash, red lentils, diced tomatoes, vegetable broth, and coconut milk. Stir well to combine.
5. Bring the curry to a boil, then reduce the heat to low and simmer, uncovered, for 30-35 minutes, or until the squash is tender and the lentils are soft.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

The Spicy Winter Squash and Lentil Curry is a flavorful and hearty dish that brings warmth to any cold February evening. The combination of sweet squash, creamy coconut milk, and tender lentils makes for a nourishing meal that is both comforting and filling. The spices lend depth and heat, while the cinnamon adds a hint of warmth that perfectly complements the other flavors. This curry is a wonderful vegan and gluten-free option that can be enjoyed on its own or with a side of rice or bread. It’s an ideal dish to help you stay cozy and satisfied through the winter months.

February Pumpkin and Chickpea Curry

This Pumpkin and Chickpea Curry is a rich, comforting dish that blends the earthy flavors of pumpkin with the hearty texture of chickpeas. The smooth, coconut milk-based sauce is infused with aromatic spices, creating a warm, flavorful curry that is both nourishing and satisfying. Perfect for February, this curry is a wonderful way to celebrate the season’s produce in a cozy, one-pot meal.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed (or 3 cups canned pumpkin)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp ground coriander
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, cinnamon, and coriander, cooking for 1-2 minutes to enhance the flavors of the spices.
4. Add the cubed pumpkin, chickpeas, diced tomatoes, vegetable broth, and coconut milk. Stir to combine.
5. Bring the curry to a boil, then reduce the heat to low. Simmer for 25-30 minutes, or until the pumpkin is tender and the curry has thickened.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Pumpkin and Chickpea Curry is the perfect dish for warming up on a cold February night. The creamy coconut milk and tender pumpkin combine to create a velvety, comforting base, while the chickpeas add texture and protein. The aromatic spices—curry powder, cumin, cinnamon, and coriander—infuse the curry with depth and warmth, making each bite a delicious, flavorful experience. This vegan curry is easy to prepare and full of healthy ingredients, making it a great option for anyone looking for a comforting, plant-based meal during the winter months.

February Root Vegetable and Coconut Curry

This Root Vegetable and Coconut Curry is a warming, hearty dish that is perfect for February. Packed with a variety of root vegetables such as carrots, parsnips, and sweet potatoes, this curry is full of rich, earthy flavors. The creamy coconut milk adds a luxurious texture, while the spices bring a warm kick to every bite. It’s a filling, satisfying, and vibrant curry that celebrates the root vegetables of the season.

Ingredients:

• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 large sweet potato, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and coriander, cooking for 1-2 minutes to bloom the spices.
4. Add the carrots, parsnips, sweet potato, diced tomatoes, vegetable broth, and coconut milk. Stir to combine.
5. Bring the curry to a boil, then reduce the heat to low. Simmer, uncovered, for 30-35 minutes, or until the root vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

The Root Vegetable and Coconut Curry is a warming, wholesome dish that makes the most of seasonal root vegetables. The coconut milk creates a rich, creamy base, while the spices add complexity and warmth. This curry is not only delicious but also nourishing, with a wonderful mix of textures from the tender vegetables. It’s perfect for February when root vegetables are in season and you’re looking for a filling, comforting dish. This curry pairs wonderfully with rice or crusty bread, making it a complete and satisfying meal.

Note: More recipes are coming soon!