35+ Irresistible Valentine’s Day Squash Curry Recipes to Celebrate Love

Valentine’s Day is more than just a celebration of romantic love—it’s an opportunity to show appreciation for those who matter most, whether it’s a partner, friend, or family member.

Food is at the heart of many celebrations, and when it comes to making this day special, a warm, comforting dish can truly set the mood.

If you’re looking to surprise your loved one with a unique and hearty meal, squash curry recipes are an excellent choice.

The natural sweetness of squash, coupled with aromatic spices, creates a dish that is not only nourishing but also full of flavor.

Whether you’re serving up a spicy red lentil and butternut squash curry, a creamy coconut squash stew, or an innovative take on curry with roasted acorn squash, these recipes are sure to impress.

In this blog post, we’ve curated 35+ exceptional Valentine’s Day squash curry recipes that span a variety of flavors, textures, and levels of spice.

Each recipe is designed to cater to different preferences—from rich and indulgent to light and aromatic—so there’s something here for everyone.

Whether you’re a seasoned chef or a novice cook, these recipes will help you create a beautiful, delicious meal that will bring smiles, warmth, and a touch of romance to your dinner table.

35+ Irresistible Valentine’s Day Squash Curry Recipes to Celebrate Love

Valentine’s Day is all about connecting with the ones we love and showing them how much they mean to us.

The recipes listed above will help you create a memorable and flavorful dining experience that adds to the special moments of the day.

With 35+ different ways to prepare squash curry, you can choose the perfect recipe to suit your taste, whether you’re in the mood for something rich and hearty or fresh and vibrant.

From cozy evenings spent at home to intimate dinners filled with laughter and conversation, these squash curry recipes are sure to make your Valentine’s Day meal unforgettable.

So gather your ingredients, turn on your favorite love songs, and let the kitchen become the heart of your celebration.

Creamy Coconut Butternut Squash Curry

This rich and velvety curry combines the sweetness of butternut squash with the deep, fragrant flavors of coconut milk and aromatic spices. Perfect for a cozy Valentine’s dinner, it pairs beautifully with basmati rice or naan bread.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tbsp coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp red curry paste
• 1 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp chili powder (adjust to taste)
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté for 5 minutes or until translucent. Stir in the garlic and ginger and cook for another minute.
2. Add the red curry paste, turmeric, cumin, coriander, and chili powder. Stir for about 1-2 minutes until the spices bloom and become aromatic.
3. Add the butternut squash cubes to the pot and toss to coat with the spice mixture. Pour in the coconut milk and vegetable broth, ensuring the squash is mostly submerged.
4. Bring the mixture to a simmer and cook for 20-25 minutes, or until the squash is tender and the flavors have melded together.
5. Season with salt to taste. Serve the curry over rice or with naan, garnished with fresh cilantro and a squeeze of lime juice.

The creamy texture of the coconut milk pairs perfectly with the soft, sweet squash, making this dish both comforting and elegant. It’s ideal for celebrating the warmth and affection of Valentine’s Day, bringing a sense of home-cooked love to the table.

Spicy Red Lentil and Acorn Squash Curry

This hearty, slightly spicy curry incorporates the nutty flavor of acorn squash and protein-rich red lentils, creating a dish that’s satisfying and perfect for a special Valentine’s meal.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 1 cup red lentils, rinsed and drained
• 2 tbsp olive oil or ghee
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp tomato paste
• 1 tbsp garam masala
• 1/2 tsp cumin seeds
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1/2 cup spinach or kale, chopped
• Salt to taste
• Fresh mint for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and ginger, and cook for 1 more minute.
2. Add the cumin seeds and allow them to toast for 1 minute before stirring in the tomato paste, garam masala, paprika, and cayenne pepper. Cook for 2 minutes, letting the flavors deepen.
3. Mix in the acorn squash cubes and red lentils, followed by the diced tomatoes and vegetable broth. Stir well to combine and bring the mixture to a boil.
4. Lower the heat and simmer for 25-30 minutes or until the lentils are tender and the squash is cooked through.
5. Add the chopped spinach or kale and simmer for an additional 5 minutes until wilted. Season with salt to taste.
6. Serve hot, garnished with fresh mint.

This warming curry is a perfect blend of heat and sweetness, making it ideal for a cozy, romantic dinner. The red lentils add a creamy texture, while the acorn squash infuses the dish with a natural, rich sweetness. Pair it with a glass of chilled white wine for an extra touch of elegance.

Thai-Style Yellow Squash Curry with Basil

Bright, aromatic, and full of layers of flavor, this Thai-inspired curry uses yellow squash as its main vegetable, infused with the fresh taste of Thai basil and a hint of lemongrass. It’s perfect for a vibrant Valentine’s meal that showcases a blend of spicy, sweet, and savory elements.

Ingredients:

• 2 yellow squash, sliced into thin half-moons
• 2 tbsp Thai red curry paste
• 1 can (400 ml) coconut milk
• 1 tbsp fish sauce or soy sauce for a vegetarian option
• 1 tbsp brown sugar
• 1 stalk lemongrass, trimmed and finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup Thai basil leaves
• 1 tbsp lime juice
• Salt and chili flakes to taste
• Jasmine rice for serving

Instructions:

1. Heat a pot or large skillet over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
2. Pour in the coconut milk and stir well, making sure the curry paste is fully dissolved. Add the fish sauce (or soy sauce) and brown sugar.
3. Add the lemongrass and sliced yellow squash. Cook for 10-12 minutes, or until the squash is tender but still has a slight bite.
4. Stir in the cherry tomatoes and simmer for 2 minutes. Remove the pot from heat and add the Thai basil leaves and lime juice. Adjust seasoning with salt and chili flakes as needed.
5. Serve the curry over jasmine rice, garnished with additional Thai basil.

This Thai-style squash curry is a perfect way to celebrate Valentine’s Day with something light yet full of flavor. The aromatic elements of lemongrass and basil create a refreshing and authentic dish that will add a touch of exotic flair to your celebration.

Sweet and Spicy Pumpkin Curry

A warming dish that balances the natural sweetness of pumpkin with bold, spicy flavors. This pumpkin curry is perfect for cozying up with your loved one and celebrating a Valentine’s Day filled with heartwarming flavors.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cut into cubes
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp cinnamon
• 1/2 tsp chili powder (adjust to taste)
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• Salt to taste
• 1/2 cup chopped fresh cilantro for garnish
• Cooked rice or crusty bread for serving

Instructions:

1. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until golden and fragrant, about 5 minutes. Add the garlic and ginger, and cook for another minute.
2. Stir in the curry powder, cumin, coriander, cinnamon, and chili powder, and cook for 1-2 minutes to toast the spices.
3. Add the pumpkin cubes and toss to coat in the spice mixture. Pour in the coconut milk and vegetable broth, stirring to combine.
4. Bring the mixture to a simmer and cook for 20-25 minutes, or until the pumpkin is tender and the flavors have melded.
5. Season with salt to taste. Serve the curry over rice or with crusty bread, garnished with chopped cilantro.

The creamy coconut milk and the sweetness of the pumpkin blend perfectly with the spicy and aromatic spices, making this dish a comforting and special way to celebrate Valentine’s Day.

Roasted Squash and Chickpea Curry

This curry is hearty, healthy, and perfect for sharing on a romantic night in. Roasted squash and chickpeas combined with a blend of warming spices make this a flavorful, filling dish that will impress your loved one.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp cumin powder
• 1/2 tsp paprika
• Salt to taste
• 1 can (400 ml) coconut milk
• 1/2 cup chopped tomatoes (canned or fresh)
• 1/2 cup baby spinach, chopped
• Fresh cilantro for garnish
• Lemon wedges for serving
• Steamed basmati rice for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the butternut squash cubes and chickpeas in a bowl with 1 tbsp of olive oil, garam masala, turmeric, cumin, paprika, and a pinch of salt. Spread the mixture evenly on a baking sheet and roast for 25-30 minutes or until the squash is golden and tender.
2. While the squash is roasting, heat the remaining olive oil in a large pan over medium heat. Add the chopped tomatoes and cook for 3-4 minutes until they begin to break down.
3. Pour in the coconut milk and stir to combine. Add the roasted squash and chickpeas to the pan and simmer for 10 minutes.
4. Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Adjust seasoning with salt as needed.
5. Serve over basmati rice and garnish with fresh cilantro and a wedge of lemon.

The combination of roasted squash and chickpeas provides a satisfying texture contrast, while the spices infuse the dish with rich, complex flavors. This hearty curry is perfect for an intimate dinner that celebrates warmth, love, and comfort.

Red Curry Kabocha Squash with Tofu

A delightful, vibrant curry that uses kabocha squash to create a dish that is both sweet and savory. The addition of tofu adds a protein boost, making it a well-rounded dish that is sure to be a showstopper for Valentine’s Day.

Ingredients:

• 1 small kabocha squash, peeled, seeded, and cubed
• 1 block firm tofu, pressed and cubed
• 2 tbsp red curry paste
• 1 can (400 ml) coconut milk
• 1 tbsp soy sauce or tamari
• 1 tbsp brown sugar
• 1/2 cup baby carrots, sliced
• 1/2 cup snap peas
• Fresh basil or Thai basil for garnish
• Jasmine rice or noodles for serving

Instructions:

1. In a large skillet or wok, heat a bit of oil over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides. Remove from the pan and set aside.
2. In the same pan, add a bit more oil and the red curry paste. Cook for 1-2 minutes until the paste is fragrant.
3. Pour in the coconut milk and stir well. Add the soy sauce, brown sugar, and kabocha squash. Bring to a simmer and cook for 10-15 minutes or until the squash is tender.
4. Add the baby carrots and snap peas and cook for 3-4 minutes, allowing them to remain slightly crisp.
5. Return the tofu to the pan and gently stir to combine. Cook for another 2 minutes to ensure everything is heated through.
6. Serve hot over jasmine rice or noodles, garnished with fresh basil or Thai basil.

This dish is a balance of rich, sweet, and spicy flavors, with the kabocha squash providing a deep, natural sweetness. The tofu soaks up the flavorful coconut curry, making every bite satisfying and perfect for a special Valentine’s Day meal.

Moroccan-Spiced Squash and Chickpea Curry

This hearty and aromatic dish brings the warmth of Moroccan spices to your Valentine’s Day table. The combination of tender squash and chickpeas in a flavorful, spiced sauce is perfect for sharing and impressing your loved one with a unique, exotic dish.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp ras el hanout (Moroccan spice blend)
• 1/2 tsp cumin powder
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup dried apricots, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked couscous or crusty bread for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger, and cook for another minute.
2. Stir in the ras el hanout, cumin, cinnamon, paprika, and turmeric, and cook for 1-2 minutes until the spices release their fragrance.
3. Add the butternut squash and chickpeas, tossing to coat them with the spices. Stir in the diced tomatoes, vegetable broth, and chopped apricots.
4. Bring the mixture to a simmer and cook for 25-30 minutes, or until the squash is tender and the flavors are well combined.
5. Season with salt and pepper to taste. Serve the curry over couscous or with crusty bread, garnished with fresh cilantro.

The rich spices and sweet apricots create a delightful contrast with the earthy flavors of the squash and chickpeas, making this a perfect dish for a special Valentine’s meal. It’s a unique blend that will transport you and your loved one to the heart of Morocco.

Spiced Winter Squash and Spinach Curry

A warm and comforting curry, perfect for a Valentine’s Day meal that combines seasonal ingredients with an aromatic blend of spices. The addition of spinach adds a burst of color and nutrients, making this dish both delicious and visually appealing.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp cumin powder
• 1 can (400 ml) coconut milk
• 1/2 cup chopped tomatoes (fresh or canned)
• 1/2 cup chopped spinach
• Salt and black pepper to taste
• Cooked rice or naan bread for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until golden and soft, about 5 minutes. Stir in the garlic and ginger and cook for another minute.
2. Add the curry powder, turmeric, chili powder, and cumin to the pot, stirring for 1-2 minutes to toast the spices.
3. Add the acorn squash cubes and chopped tomatoes, stirring to coat them in the spices. Pour in the coconut milk and bring the mixture to a gentle simmer.
4. Cover the pot and cook for 20-25 minutes, or until the squash is soft and infused with the flavors.
5. Stir in the chopped spinach and cook for an additional 3-4 minutes until wilted. Season with salt and black pepper to taste.
6. Serve the curry over rice or with warm naan bread.

This dish offers a wonderful balance of warmth and spice, perfect for an intimate dinner. The creamy texture of the coconut milk and the hint of sweetness from the acorn squash make it an inviting and satisfying meal.

Thai Red Curry with Delicata Squash and Basil

This Thai-inspired curry highlights delicata squash, known for its delicate sweetness and tender texture. Infused with Thai flavors, this dish is a bright and vibrant option for a Valentine’s Day meal that’s both light and rich.

Ingredients:

• 1 small delicata squash, peeled, seeded, and sliced into half-moons
• 1 tbsp red curry paste
• 1 can (400 ml) coconut milk
• 1 tbsp fish sauce or soy sauce for a vegetarian option
• 1 tbsp brown sugar
• 1/2 cup baby corn, sliced
• 1/2 cup snow peas
• 1/2 cup Thai basil leaves, plus extra for garnish
• 1/2 tsp lime zest
• Lime wedges for serving
• Steamed jasmine rice for serving

Instructions:

1. Heat a large skillet or wok over medium-high heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
2. Pour in the coconut milk and stir well. Add the fish sauce (or soy sauce) and brown sugar, mixing thoroughly.
3. Add the delicata squash and baby corn. Cook for 8-10 minutes or until the squash becomes tender.
4. Stir in the snow peas and cook for an additional 2-3 minutes. Add the Thai basil leaves and lime zest, stirring to combine.
5. Serve the curry over steamed jasmine rice and garnish with extra Thai basil and a squeeze of lime.

The delicata squash lends a subtly sweet flavor that complements the bold spices in the red curry paste. This dish is perfect for a Valentine’s celebration with its beautiful presentation and layers of flavor that are sure to impress.

Coconut Squash and Lentil Curry

This coconut squash and lentil curry is rich, hearty, and perfect for a romantic Valentine’s Day meal. The combination of tender squash, hearty lentils, and creamy coconut milk, all seasoned with aromatic spices, creates a dish that’s comforting and nourishing.

Ingredients:

• 1 medium spaghetti squash, cooked and shredded
• 1 cup red lentils, rinsed
• 1 can (400 ml) coconut milk
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup diced tomatoes (fresh or canned)
• 2 cups vegetable broth
• 1/2 cup chopped spinach or kale
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Steamed basmati rice or naan for serving

Instructions:

1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion and sauté until golden and soft, about 5 minutes. Stir in the garlic and ginger and cook for another minute.
2. Add the curry powder, cumin, and cayenne pepper (if using), and cook for 1-2 minutes to release the flavors.
3. Stir in the diced tomatoes, coconut milk, and vegetable broth. Add the red lentils and bring to a simmer.
4. Cook for 15-20 minutes, stirring occasionally, until the lentils are tender and the flavors have melded. Add the cooked spaghetti squash and spinach or kale and stir until the greens are wilted.
5. Season with salt and black pepper to taste. Serve the curry over basmati rice or with naan, garnished with fresh cilantro.

This dish is full of warm, hearty flavors and textures, perfect for sharing with someone special. The sweetness of the spaghetti squash combined with the protein-rich lentils and creamy coconut milk creates a comforting and satisfying meal.

Spiced Acorn Squash and Tofu Curry

This spiced acorn squash and tofu curry is a colorful, nutrient-packed dish that pairs well with jasmine rice or crusty bread. The natural sweetness of the acorn squash pairs perfectly with the hearty tofu and the blend of warm, aromatic spices.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cut into cubes
• 1 block firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/2 tsp chili flakes (adjust to taste)
• 1 can (400 ml) coconut milk
• 1/2 cup frozen peas
• 1/2 cup chopped cilantro for garnish
• Cooked jasmine rice for serving

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Remove the tofu from the pan and set aside.
2. In the same pan, add a bit more oil and sauté the chopped onion for 5 minutes until soft. Stir in the garlic and ginger and cook for 1 more minute.
3. Add the curry powder, cinnamon, turmeric, and chili flakes. Stir for 1-2 minutes to toast the spices.
4. Add the acorn squash cubes and coconut milk, stirring to combine. Bring to a simmer and cook for 15-20 minutes or until the squash is tender.
5. Stir in the frozen peas and cooked tofu and cook for an additional 2-3 minutes until everything is heated through.
6. Season with salt and pepper to taste. Serve over jasmine rice and garnish with chopped cilantro.

The combination of sweet acorn squash, tender tofu, and the rich, creamy coconut sauce makes this dish an excellent choice for a special Valentine’s dinner. The spices add warmth and complexity, making each bite delightful.

Red Lentil and Butternut Squash Curry

This red lentil and butternut squash curry is rich, hearty, and perfect for a cozy, romantic evening. The sweet butternut squash pairs beautifully with the earthy red lentils and the aromatic spices for a balanced and satisfying meal.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 1 cup red lentils, rinsed
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1/2 tsp turmeric
• 1 can (400 ml) coconut milk
• 2 cups vegetable broth
• Salt and black pepper to taste
• 1/2 cup chopped cilantro for garnish
• Cooked basmati rice or naan for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden, about 5 minutes. Stir in the garlic and ginger and cook for another minute.
2. Add the curry powder, coriander, cumin, and turmeric, cooking for 1-2 minutes to toast the spices.
3. Add the butternut squash, red lentils, coconut milk, and vegetable broth. Stir to combine and bring to a boil.
4. Reduce the heat to low and simmer for 20-25 minutes or until the squash is tender and the lentils are soft.
5. Season with salt and black pepper to taste. Serve over basmati rice or with naan, garnished with fresh cilantro.

The natural sweetness of butternut squash and the protein-rich red lentils create a dish that’s both filling and full of flavor. This curry is sure to bring warmth and a touch of spice to your Valentine’s Day.

Sweet Potato and Spinach Curry

A comforting dish that pairs well with rice or flatbread, this sweet potato and spinach curry is both vibrant and nourishing. The combination of sweet potatoes, spices, and creamy coconut milk makes it an irresistible option for a cozy Valentine’s Day meal.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• 1 can (400 ml) coconut milk
• 2 cups vegetable broth
• 2 cups fresh spinach, chopped
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Steamed basmati rice or flatbread for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger, cooking for another minute.
2. Stir in the curry powder, cumin, paprika, and cinnamon, and cook for 1-2 minutes to enhance the flavors of the spices.
3. Add the sweet potato cubes and stir to coat with the spices. Pour in the coconut milk and vegetable broth, and bring to a boil.
4. Reduce the heat to low and let simmer for 20-25 minutes or until the sweet potatoes are tender and the flavors meld together.
5. Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
6. Serve the curry over steamed rice or with flatbread, and garnish with fresh cilantro.

This sweet potato and spinach curry is a delightful combination of sweet, spicy, and creamy flavors. It’s perfect for sharing a warm, satisfying meal with someone special on Valentine’s Day.

Spicy Pumpkin and Chickpea Curry

This spicy pumpkin and chickpea curry is full of bold flavors and heartwarming spice, perfect for a romantic and comforting Valentine’s Day meal. The blend of pumpkin’s natural sweetness and the protein-rich chickpeas is balanced with a touch of heat and aromatic spices.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed (or 2 cups canned pumpkin puree)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp red curry paste
• 1/2 tsp ground coriander
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper (optional for more heat)
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• 1/2 cup chopped fresh cilantro for garnish
• Cooked basmati rice or naan bread for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Add the garlic and ginger and cook for an additional minute.
2. Stir in the red curry paste, ground coriander, cumin, and cayenne pepper (if using), cooking for 1-2 minutes until fragrant.
3. Add the pumpkin cubes and chickpeas, stirring to coat them with the spices. Pour in the coconut milk and vegetable broth, and bring to a simmer.
4. Cook for 20-25 minutes or until the pumpkin is tender and the flavors are well blended.
5. Season with salt and black pepper to taste. Serve over basmati rice or with naan bread, garnished with chopped cilantro.

This curry is a wonderful combination of spicy and sweet flavors that will make for a memorable Valentine’s Day dish. It’s full of comforting, rich flavors and is sure to be a hit.

Red Curry with Kabocha Squash and Green Beans

This red curry with kabocha squash and green beans is a colorful, satisfying, and aromatic dish that is perfect for a special Valentine’s Day dinner. The natural sweetness of the kabocha squash pairs perfectly with the spicy, fragrant red curry sauce.

Ingredients:

• 1 small kabocha squash, peeled, seeded, and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp red curry paste
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1 can (400 ml) coconut milk
• 1 tbsp soy sauce or fish sauce (for vegetarian option, use soy sauce)
• 1/2 tsp brown sugar
• Fresh basil leaves for garnish
• Cooked jasmine rice or steamed rice for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the garlic and cook for another minute.
2. Stir in the red curry paste, turmeric, and coriander, cooking for 1-2 minutes to let the spices bloom.
3. Add the kabocha squash cubes and green beans, stirring to coat them with the spices. Pour in the coconut milk, soy sauce, and brown sugar, and bring to a boil.
4. Reduce the heat to a simmer and cook for 20-25 minutes or until the squash is tender and the curry is thickened.
5. Serve over jasmine rice or steamed rice, and garnish with fresh basil leaves.

This dish is both visually striking and full of flavor. The combination of spicy red curry and the subtle sweetness of kabocha squash creates a comforting and satisfying meal that will make your Valentine’s Day special.

Turmeric Butternut Squash and Chickpea Curry

This turmeric butternut squash and chickpea curry is full of warm flavors and rich, hearty textures, making it a great choice for a cozy Valentine’s Day dinner. The earthy turmeric pairs beautifully with the sweetness of butternut squash and the protein-rich chickpeas.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder (optional for heat)
• 1 can (400 ml) coconut milk
• 2 cups vegetable broth
• 1/2 cup fresh cilantro, chopped (for garnish)
• Salt and black pepper to taste
• Cooked jasmine rice or naan for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the garlic and grated ginger and cook for another minute.
2. Add the turmeric, cumin, paprika, and chili powder (if using). Cook for 1-2 minutes until the spices are fragrant.
3. Add the cubed butternut squash and chickpeas, stirring to coat them with the spice mixture. Pour in the coconut milk and vegetable broth and bring to a boil.
4. Reduce the heat and let the curry simmer for 20-25 minutes or until the butternut squash is tender and the flavors are well combined.
5. Season with salt and black pepper to taste. Serve over jasmine rice or with naan, garnished with chopped cilantro.

This curry is both comforting and flavorful, making it the perfect dish to enjoy with someone special on Valentine’s Day. The combination of turmeric’s earthiness, the sweet butternut squash, and chickpeas creates a balanced and satisfying meal.

Roasted Acorn Squash and Black Bean Curry

This roasted acorn squash and black bean curry is a unique take on classic curry recipes. The roasting brings out the natural sweetness of the squash, while the black beans add texture and a protein boost. This dish is perfect for a hearty and flavorful Valentine’s Day celebration.

Ingredients:

• 1 large acorn squash, halved, seeded, and sliced into wedges
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 can (400 ml) coconut milk
• 1/2 cup chopped fresh cilantro (for garnish)
• Salt and black pepper to taste
• Cooked basmati rice or quinoa for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Place the acorn squash wedges on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and black pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
2. While the squash is roasting, heat the remaining oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute.
3. Add the curry powder, ground coriander, cumin, and smoked paprika. Cook for 1-2 minutes to bloom the spices.
4. Stir in the black beans and coconut milk. Bring to a simmer and cook for 5-7 minutes to let the flavors meld.
5. Remove the roasted squash from the oven and add it to the curry pot. Stir gently to combine.
6. Season with salt and black pepper to taste. Serve over basmati rice or quinoa, and garnish with fresh cilantro.

This dish combines the sweetness of roasted acorn squash with the rich, creamy coconut milk and hearty black beans for a flavorful and nutritious meal that’s perfect for celebrating love.

Spiced Carrot and Squash Curry

This spiced carrot and squash curry is a flavorful, vibrant dish that’s perfect for warming up on Valentine’s Day. The blend of spices with the natural sweetness of the carrots and squash makes this curry rich and satisfying.

Ingredients:

• 2 medium carrots, peeled and sliced into rounds
• 1 small butternut squash, peeled, seeded, and cubed
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp chili powder (optional for heat)
• 1 can (400 ml) coconut milk
• 2 cups vegetable broth
• 1/2 cup chopped fresh spinach or kale
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or crusty bread for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden, about 5 minutes. Stir in the garlic and ginger and cook for another minute.
2. Add the curry powder, cinnamon, turmeric, and chili powder (if using). Cook for 1-2 minutes until the spices release their aroma.
3. Add the carrots and butternut squash, stirring to coat them in the spices. Pour in the coconut milk and vegetable broth and bring to a boil.
4. Reduce the heat and let simmer for 20-25 minutes or until the carrots and squash are tender and the flavors are blended.
5. Stir in the spinach or kale and cook for an additional 2-3 minutes until wilted. Season with salt and black pepper to taste.
6. Serve over basmati rice or with crusty bread, and garnish with fresh cilantro.

This spiced carrot and squash curry is a comforting, hearty dish full of flavor and texture. The natural sweetness of the vegetables and the aromatic spices make it an ideal Valentine’s Day meal to share.

Note: More recipes​ are coming soon!