25+ Easy and Healthy January Squash Curry Recipes for the Whole Family

As the chilly winter months settle in, there’s nothing quite as comforting and satisfying as a warm, flavorful curry.

January squash, with its vibrant color and sweet, hearty flavor, is the perfect base for creating rich and hearty curry dishes.

Whether you’re cooking for a crowd or preparing a cozy meal for yourself, January squash offers a versatile canvas for endless curry recipes.

From creamy coconut-based curries to spice-filled tomato versions, this blog will guide you through 25+ irresistible January squash curry recipes that will surely become a winter staple in your kitchen.

These dishes are not only delicious but also packed with nutrients, making them a perfect choice for a wholesome meal.

25+ Easy and Healthy January Squash Curry Recipes for the Whole Family

Incorporating January squash into your curry recipes is an easy way to elevate your meals with seasonal ingredients that are both delicious and nutritious.

Whether you’re craving something mild and creamy or bold and spicy, there’s a squash curry for every palate.

These 25+ recipes offer an abundance of flavors and textures, showcasing the versatility of January squash in curries.

From vegetarian options to heartier meat-based dishes, each recipe offers a new way to enjoy the sweetness and comfort of winter squash.

So, as the cold weather lingers, why not try a few of these warming and flavorful curries to make your meals both exciting and wholesome?

Spicy Butternut Squash and Chickpea Curry

This Spicy Butternut Squash and Chickpea Curry is a hearty, flavorful dish perfect for winter meals. The natural sweetness of the butternut squash complements the earthy flavor of chickpeas, creating a wholesome and satisfying vegetarian curry. With a perfect balance of spices like cumin, coriander, and turmeric, this curry delivers a delightful warmth without being overwhelmingly spicy. A touch of coconut milk adds a creamy richness, making this dish a comforting option for any occasion.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can coconut milk (400ml)
• 1 can diced tomatoes (400g)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Stir in the cumin, coriander, turmeric, paprika, and cinnamon. Cook for 1-2 minutes until the spices release their aroma.
3. Add the butternut squash cubes to the pot, followed by the chickpeas. Stir to combine with the spices.
4. Pour in the coconut milk and diced tomatoes, and season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the squash is tender.
5. Serve the curry over rice, garnished with fresh cilantro.

This Spicy Butternut Squash and Chickpea Curry is a warm, comforting dish that offers a perfect balance of flavors. The natural sweetness of the squash pairs wonderfully with the earthy chickpeas, and the rich coconut milk ties everything together into a creamy, satisfying meal. It’s a fantastic vegetarian option, filling enough to be a main dish while still light enough to serve as part of a larger meal. This curry is sure to become a staple in your winter recipe rotation!

Coconut and January Squash Curry with Lentils

This Coconut and January Squash Curry with Lentils is a vibrant, nourishing dish that combines the goodness of squash with protein-packed lentils. The coconut milk adds a silky smooth texture, while the blend of spices brings a warm, aromatic depth to the dish. This curry is not only filling but also rich in nutrients, making it a perfect meal for those chilly January nights when you want something comforting yet healthy. It’s a great vegetarian option for those looking to add more plant-based meals to their menu.

Ingredients:

• 1 medium January squash (or pumpkin), peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 can coconut milk (400ml)
• 2 cups vegetable broth
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Stir in the cumin, turmeric, garam masala, and cinnamon. Cook for another 1-2 minutes until fragrant.
3. Add the cubed January squash and rinsed lentils, stirring well to coat with the spices.
4. Pour in the coconut milk and vegetable broth, and bring to a simmer. Cover the pot and let it cook for 25-30 minutes, or until the squash is tender and the lentils have absorbed most of the liquid.
5. Season with salt and pepper to taste, and serve with a garnish of fresh cilantro and lime wedges.

This Coconut and January Squash Curry with Lentils is a nourishing and hearty meal that offers both flavor and comfort in one bowl. The lentils provide a good source of protein, while the squash gives the curry a subtle sweetness that complements the spices beautifully. The coconut milk ties the dish together with its creamy richness, making every bite a satisfying experience. It’s an excellent choice for anyone looking to enjoy a wholesome, vegetarian dish that’s both nutritious and filling.

Sweet Potato and January Squash Curry with Spinach

This Sweet Potato and January Squash Curry with Spinach is a delicious fusion of sweet and savory flavors, making it the perfect choice for a hearty and nutritious meal. The natural sweetness of sweet potatoes and January squash pairs perfectly with the earthy spinach and aromatic curry spices. Rich in vitamins and fiber, this curry is not only a treat for your taste buds but also an excellent option for maintaining a balanced diet. It’s easy to make, vegan-friendly, and ideal for warming you up on a cold winter evening.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 medium January squash, peeled and cubed
• 3 cups fresh spinach leaves
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can coconut milk (400ml)
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and ginger, and sauté for 5 minutes until softened.
2. Stir in the curry powder, turmeric, and cumin. Let the spices cook for 1-2 minutes to release their flavors.
3. Add the cubed sweet potato and January squash to the pot, stirring to coat with the spices.
4. Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer. Cover and cook for about 20-25 minutes, or until the sweet potato and squash are tender.
5. Stir in the fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

This Sweet Potato and January Squash Curry with Spinach is a comforting and nutrient-dense dish that brings together the best of winter vegetables. The creamy coconut milk enhances the sweetness of the root vegetables, while the spinach adds a touch of freshness and color. It’s the perfect balance of flavors and textures, making it an ideal meal for vegans and anyone looking to enjoy a healthy, satisfying dish. This curry is easy to prepare, packed with nutrients, and perfect for warming up on chilly days.

Creamy January Squash and Tomato Curry

This Creamy January Squash and Tomato Curry is a vibrant and comforting dish that combines the sweetness of squash with the rich acidity of tomatoes. The addition of coconut milk creates a creamy texture that perfectly balances the savory spices. This curry is simple to make yet packed with flavor, making it an ideal dish for any occasion. It’s perfect for those looking for a quick and nourishing vegetarian meal that’s both satisfying and healthy. The dish is hearty, but light enough to enjoy on a cold winter day.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 can diced tomatoes (400g)
• 1 can coconut milk (400ml)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or cilantro for garnish
• Cooked quinoa or rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for about 5 minutes until softened.
2. Stir in the cumin, coriander, and smoked paprika. Let the spices toast for 1-2 minutes to develop their flavors.
3. Add the cubed January squash to the pot, and stir to coat with the spices.
4. Pour in the diced tomatoes (with juices) and coconut milk. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the squash is tender and the sauce has thickened.
5. Serve over quinoa or rice, garnished with fresh basil or cilantro.

This Creamy January Squash and Tomato Curry is the perfect blend of sweet, savory, and creamy flavors. The richness of the coconut milk enhances the delicate sweetness of the squash, while the tomatoes provide a tangy contrast, making each bite a delightful experience. It’s a simple yet satisfying dish that can easily become a go-to for weeknight dinners or a special treat on a cold day. Pair it with your favorite grain for a well-rounded meal that’s both comforting and nourishing.

January Squash and Cauliflower Curry with Tahini Dressing

This January Squash and Cauliflower Curry with Tahini Dressing is a beautifully spiced dish that combines roasted squash and cauliflower with a tangy, nutty tahini dressing. The curry itself is filled with aromatic spices like turmeric, cumin, and coriander, while the tahini adds a creamy element that brings everything together. This recipe is vegan, gluten-free, and full of rich flavors. It’s a perfect choice for a filling, plant-based meal that will keep you warm and satisfied.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 small cauliflower, cut into florets
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1 tbsp olive oil
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1/2 tsp maple syrup (optional)
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked couscous or rice for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Place the cubed squash and cauliflower florets on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the vegetables roast, heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
3. Stir in the cumin, coriander, turmeric, and paprika. Cook for 1-2 minutes to release the flavors of the spices.
4. Once the squash and cauliflower are roasted, add them to the pot and stir gently to combine with the spices.
5. In a small bowl, whisk together the tahini, lemon juice, and maple syrup (if using). Add a little water to thin out the dressing if necessary.
6. Serve the curry over couscous or rice, drizzling the tahini dressing over the top and garnishing with fresh parsley.

This January Squash and Cauliflower Curry with Tahini Dressing is an incredibly flavorful dish that showcases the perfect balance of warm spices and creamy, nutty tahini. The roasted squash and cauliflower lend a sweet, caramelized flavor that pairs beautifully with the depth of the spices. The tahini dressing adds a silky finish that elevates the entire dish. It’s a filling and hearty meal that is both comforting and healthy, perfect for a nourishing weeknight dinner or a special vegetarian feast.

Sweet and Spicy January Squash Curry

This Sweet and Spicy January Squash Curry is a lively and flavorful dish that combines the sweetness of the squash with the heat of chilies and the aromatic blend of spices. A perfect balance of flavors, this curry is slightly sweet, spicy, and packed with vibrant, earthy flavors. The addition of coconut milk provides a creamy richness that complements the heat, making this dish a perfect choice for those who enjoy a little kick in their curry. It’s an easy-to-make dish that will quickly become a family favorite.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 fresh red chilies, finely chopped (adjust to taste)
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 1 can coconut milk (400ml)
• 1 tbsp brown sugar or maple syrup
• 1 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Stir in the cumin, coriander, and chili powder, and cook for 1-2 minutes until the spices become fragrant.
3. Add the chopped chilies and cubed squash, stirring to combine. Cook for another 5 minutes, allowing the squash to absorb the flavors.
4. Pour in the coconut milk and brown sugar or maple syrup. Bring to a simmer, and cook for 25-30 minutes until the squash is tender and the sauce has thickened.
5. Season with salt to taste. Serve the curry over rice, garnished with fresh cilantro.

This Sweet and Spicy January Squash Curry is the perfect combination of sweetness, heat, and creaminess. The coconut milk adds a rich, smooth texture, while the brown sugar balances out the spice from the chilies. It’s a flavorful, satisfying dish that will keep you warm and cozy on even the coldest days. This curry is an excellent choice for those who love bold flavors and a touch of heat in their meals. Serve it over rice to soak up all the delicious sauce for a complete, comforting meal.

January Squash and Spinach Coconut Curry

This January Squash and Spinach Coconut Curry is a vibrant, flavorful dish that combines the sweetness of squash with the earthiness of spinach and the creaminess of coconut milk. The curry is rich in flavor thanks to the combination of fresh ginger, garlic, and aromatic spices. It’s a perfect vegan option for a hearty meal, yet light enough to enjoy on a chilly evening. The addition of spinach adds a nutritional boost, making this a well-rounded dish that’s both comforting and nourishing.

Ingredients:

• 1 medium January squash, peeled and cubed
• 4 cups fresh spinach, washed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 can coconut milk (400ml)
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5 minutes, or until softened.
2. Stir in the cumin, turmeric, and coriander, and cook for another 1-2 minutes until fragrant.
3. Add the cubed January squash, and stir to coat with the spices. Cook for about 5 minutes, allowing the squash to soften slightly.
4. Pour in the coconut milk, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to simmer. Cook for 20-25 minutes until the squash is tender.
5. Stir in the fresh spinach, allowing it to wilt into the curry. Continue to cook for another 2-3 minutes, then adjust the seasoning as needed.
6. Serve the curry over rice and garnish with fresh cilantro.

This January Squash and Spinach Coconut Curry is a comforting, warming dish perfect for cozy dinners. The coconut milk brings a creamy texture that beautifully complements the sweet squash and fresh spinach. The warming spices offer depth of flavor, while the spinach adds a refreshing and nutritious touch. This dish is both nourishing and satisfying, making it an excellent choice for a light yet filling meal. Serve it over rice to soak up the rich, flavorful sauce for a complete, well-rounded meal.

Sweet Potato and January Squash Curry

The Sweet Potato and January Squash Curry is a perfect winter dish that combines the sweet, earthy flavors of both sweet potato and squash with a hearty, spicy curry sauce. This dish features a blend of cumin, turmeric, and cinnamon, which complement the sweetness of the root vegetables, while coconut milk adds a rich creaminess. It’s an ideal vegan dish that’s comforting, nourishing, and full of rich, vibrant flavors. Whether you’re looking for a simple weeknight dinner or a special occasion meal, this curry is both satisfying and delightful.

Ingredients:

• 1 medium January squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 can coconut milk (400ml)
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked quinoa or basmati rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 5-7 minutes, or until softened.
2. Stir in the cumin, turmeric, and cinnamon, and cook for another minute until the spices become fragrant.
3. Add the cubed sweet potatoes and January squash to the pot, and toss to coat them in the spices.
4. Pour in the coconut milk and vegetable broth, then bring the mixture to a boil. Reduce the heat and let it simmer for 25-30 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste. Serve the curry over quinoa or basmati rice and garnish with fresh cilantro.

This Sweet Potato and January Squash Curry is a rich, comforting dish perfect for any time of the year, but especially warming on cold winter evenings. The creamy coconut milk blends beautifully with the natural sweetness of the squash and sweet potatoes. The spices enhance the flavor without overpowering the vegetables, making it a perfectly balanced dish. Serve it with rice or quinoa to complete the meal. This is a hearty, satisfying curry that’s sure to become a family favorite.

January Squash, Chickpea, and Spinach Curry

This January Squash, Chickpea, and Spinach Curry is a hearty and nutritious dish filled with bold flavors. The combination of tender squash, protein-packed chickpeas, and fresh spinach creates a satisfying meal that’s perfect for any day of the week. The coconut milk-based sauce adds a creamy texture, while a blend of spices like cumin, turmeric, and coriander provide depth and warmth. This curry is vegan, gluten-free, and ideal for those looking for a nourishing dish that is both filling and flavorful.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 4 cups fresh spinach, washed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 can coconut milk (400ml)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked brown rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for about 5 minutes until softened.
2. Stir in the cumin, coriander, and turmeric, cooking for another 1-2 minutes to release the flavors of the spices.
3. Add the cubed January squash to the pot and stir to coat with the spices. Let the squash cook for about 5 minutes.
4. Pour in the coconut milk and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
5. Add the chickpeas and spinach to the pot. Stir gently to combine, and cook for another 3-5 minutes until the spinach wilts.
6. Season with salt and pepper to taste. Serve the curry over cooked brown rice and garnish with fresh cilantro.

This January Squash, Chickpea, and Spinach Curry is a nourishing and flavorful meal that combines hearty vegetables, protein-rich chickpeas, and a creamy coconut sauce. The earthy spices create a beautiful depth of flavor that enhances the sweetness of the squash. With the added freshness of spinach and the creaminess of coconut milk, this dish is comforting, satisfying, and perfect for any occasion. It’s a versatile meal that pairs wonderfully with brown rice for a complete and wholesome dinner.

January Squash and Red Lentil Curry

This January Squash and Red Lentil Curry is a hearty, nourishing dish packed with protein-rich lentils and the comforting sweetness of squash. The curry features a rich, spiced sauce with a base of coconut milk, tomatoes, and an aromatic blend of cumin, coriander, and garam masala. The red lentils not only provide a substantial source of plant-based protein but also help to thicken the sauce, making it creamy and satisfying. This curry is perfect for a cozy, wholesome meal on cold winter days, and it’s an excellent vegan option for any dinner.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp garam masala
• 1 can coconut milk (400ml)
• 1 can diced tomatoes (400g)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5-7 minutes until softened.
2. Stir in the cumin, coriander, and garam masala. Cook for 1-2 minutes until the spices become fragrant.
3. Add the cubed January squash and red lentils to the pot, stirring to coat with the spices.
4. Pour in the coconut milk, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to simmer.
5. Let the curry cook for 25-30 minutes, or until the squash is tender and the lentils have softened. Stir occasionally to prevent the lentils from sticking.
6. Season with salt and pepper to taste. Serve the curry over basmati rice and garnish with fresh cilantro.

This January Squash and Red Lentil Curry is the epitome of comfort food, combining nutritious vegetables with hearty lentils and creamy coconut milk. The spices give the dish depth and complexity, while the squash adds a sweet, natural flavor that balances perfectly with the richness of the curry. The red lentils thicken the sauce, creating a creamy texture that makes every bite satisfying. This curry is ideal for meal prep, as it keeps well in the fridge for several days, and is an excellent vegan option for a filling, flavorful dinner.

Spicy January Squash and Potato Curry

This Spicy January Squash and Potato Curry is a flavorful, warming dish with a kick of heat. The potatoes and squash offer a satisfying combination of textures, while the spicy curry sauce, enriched with ginger, garlic, and chili, brings a bold and vibrant flavor. The heat of the curry is perfectly balanced by the creamy texture of the coconut milk, making it a comforting yet exciting dish for a cold winter night. It’s an ideal vegan option that’s both filling and full of flavor, with the perfect balance of spice and sweetness.

Ingredients:

• 1 medium January squash, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1-2 fresh chilies, chopped (optional)
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp ground paprika
• 1 can coconut milk (400ml)
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan bread for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, and chilies (if using), and sauté for 5-7 minutes, until softened.
2. Stir in the cumin, turmeric, and paprika. Cook for 1-2 minutes to allow the spices to release their aromas.
3. Add the cubed January squash and potatoes to the pot, stirring to coat in the spices.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the curry to a boil, then reduce the heat to a simmer.
5. Cover the pot and let it simmer for 25-30 minutes, or until the vegetables are tender and the sauce has thickened slightly.
6. Season with salt and pepper to taste. Serve the curry with rice or naan bread, garnished with fresh cilantro.

This Spicy January Squash and Potato Curry is a perfect balance of rich flavors and exciting heat. The combination of tender squash and potatoes provides a comforting base, while the spices and chilies bring warmth and boldness. The coconut milk creates a silky texture that tempers the heat, making it a well-rounded dish that is both satisfying and flavorful. Whether served over rice or with warm naan, this curry is perfect for a cozy, comforting meal with a bit of spice to keep things interesting.

January Squash and Cauliflower Curry

The January Squash and Cauliflower Curry is a vibrant, wholesome dish that pairs tender squash and cauliflower with a rich, spiced coconut sauce. This curry is vegan, gluten-free, and full of flavor thanks to an aromatic blend of turmeric, cumin, and ginger. The cauliflower adds a mild, savory flavor that complements the sweetness of the squash, while the coconut milk provides a creamy texture that ties the whole dish together. It’s a simple yet satisfying dish, perfect for warming you up during the cold winter months.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 small head of cauliflower, broken into florets
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 can coconut milk (400ml)
• 1 can diced tomatoes (400g)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or quinoa for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5-7 minutes until softened.
2. Stir in the cumin, turmeric, and coriander, and cook for 1-2 minutes to release the flavors of the spices.
3. Add the cubed January squash and cauliflower florets to the pot, stirring to coat with the spices.
4. Pour in the coconut milk and diced tomatoes, then bring the mixture to a boil. Reduce the heat to simmer.
5. Let the curry cook for 20-25 minutes, or until the vegetables are tender and the sauce has thickened.
6. Season with salt and pepper to taste. Serve the curry over cooked rice or quinoa and garnish with fresh cilantro.

This January Squash and Cauliflower Curry is a nourishing and flavorful dish that is both simple and satisfying. The creamy coconut milk, along with the blend of spices, enhances the natural sweetness of the squash and the earthiness of the cauliflower. It’s an ideal meal for those seeking a comforting yet light dish that is also packed with nutrients. Pair it with rice or quinoa to make it a complete, balanced meal that will warm you up during the colder months.

January Squash and Spinach Curry

This January Squash and Spinach Curry is a vibrant and nutrient-packed dish that combines the sweetness of squash with the earthiness of spinach. The curry is made with a flavorful, spiced base of garlic, ginger, cumin, and coriander, with a rich coconut milk sauce that gives it a creamy texture. The spinach adds a fresh, leafy contrast to the soft, tender squash. This curry is an excellent vegan and gluten-free option, offering a wholesome, satisfying meal that can be enjoyed over rice or with your favorite flatbread.

Ingredients:

• 1 medium January squash, peeled and cubed
• 4 cups fresh spinach, washed and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 can coconut milk (400ml)
• 1 can diced tomatoes (400g)
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5-7 minutes until softened and fragrant.
2. Stir in the cumin, coriander, and turmeric. Cook for 1-2 minutes until the spices are aromatic.
3. Add the cubed squash to the pot and stir to coat in the spices. Cook for 5 minutes, allowing the squash to slightly soften.
4. Pour in the coconut milk, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Let the curry simmer for 20-25 minutes, until the squash is tender and the sauce has thickened.
6. Add the chopped spinach to the pot, stirring until it wilts and incorporates into the curry.
7. Season with salt and pepper to taste. Serve the curry over rice or with naan, garnished with fresh cilantro.

The January Squash and Spinach Curry is a delightful, comforting dish that brings together the sweetness of squash with the rich, creamy coconut milk. The spices provide a warm depth of flavor, while the spinach adds a refreshing contrast. The dish is not only delicious but also packed with vitamins and nutrients, making it a perfect winter meal to boost your health and satisfy your hunger. Paired with rice or naan, this curry is a complete and filling dish that will keep you warm all season long.

January Squash and Chickpea Curry

This January Squash and Chickpea Curry is a hearty, protein-packed dish that combines the creamy texture of squash with the rich, earthy flavor of chickpeas. The curry is made with a blend of aromatic spices including cumin, coriander, and cinnamon, giving it a warm and comforting flavor profile. Coconut milk adds creaminess to the sauce, while the chickpeas provide a satisfying protein boost. This vegan curry is perfect for a wholesome winter meal and can be served with rice or crusty bread for a complete and filling dish.

Ingredients:

• 1 medium January squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 can coconut milk (400ml)
• 1 can diced tomatoes (400g)
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or bread for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5-7 minutes until softened and fragrant.
2. Stir in the cumin, coriander, and cinnamon. Cook for 1-2 minutes to allow the spices to become aromatic.
3. Add the cubed squash and chickpeas to the pot, stirring to coat in the spices.
4. Pour in the coconut milk, diced tomatoes, and vegetable broth, and bring the mixture to a boil.
5. Reduce the heat to a simmer and let the curry cook for 25-30 minutes, or until the squash is tender and the flavors are well combined.
6. Season with salt and pepper to taste. Serve the curry over rice or with crusty bread, and garnish with fresh cilantro.

The January Squash and Chickpea Curry is a satisfying and filling dish that combines the sweetness of squash with the hearty texture of chickpeas. The spices provide a warm, aromatic flavor that is balanced by the creamy coconut milk. This vegan curry is perfect for a nourishing winter meal, providing both protein and vegetables in one delicious bowl. Whether served over rice or with bread, this dish is a comforting and wholesome option for any day of the week.

January Squash and Tomato Curry

This January Squash and Tomato Curry is a fresh and vibrant dish that brings out the natural sweetness of the squash, complemented by the tangy brightness of tomatoes. The curry is infused with a variety of spices like cumin, coriander, and turmeric, creating a rich and aromatic sauce. The addition of coconut milk adds a creamy texture, making it a well-rounded and comforting dish. This curry is perfect for a quick, healthy dinner and pairs wonderfully with rice or naan bread.

Ingredients:

• 1 medium January squash, peeled and cubed
• 2 large tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 can coconut milk (400ml)
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5-7 minutes until softened.
2. Stir in the cumin, coriander, and turmeric, cooking for 1-2 minutes until fragrant.
3. Add the cubed January squash and chopped tomatoes to the pot, stirring to combine.
4. Pour in the coconut milk and vegetable broth. Bring the curry to a boil, then reduce the heat to simmer.
5. Let the curry simmer for 20-25 minutes, or until the squash is tender and the sauce has thickened slightly.
6. Season with salt and pepper to taste. Serve the curry over rice or naan and garnish with fresh cilantro.

This January Squash and Tomato Curry is a vibrant and flavorful dish that makes the most of winter produce. The combination of sweet squash and tangy tomatoes creates a delightful balance, while the spices add depth and complexity. The creamy coconut milk ties everything together, making this curry both comforting and satisfying. It’s an easy and nutritious meal that’s perfect for any night of the week and pairs beautifully with rice or naan for a complete and fulfilling dish.

Note: More recipes are coming soon!