50+ Easy and Flavorful Winter Squash Curry Recipes for Cozy Nights

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As the chill of winter sets in, there’s nothing quite like a warm, comforting bowl of curry to brighten up those frosty days.

Winter squash, with its rich flavors and hearty textures, makes an excellent base for a variety of curry dishes.

From the sweet, nutty taste of butternut squash to the creamy decadence of kabocha, the versatility of winter squash allows for endless culinary creativity.

Whether you’re a seasoned cook or just starting your culinary journey, these 50+ winter squash curry recipes will inspire you to explore the comforting world of curries, turning your kitchen into a cozy haven filled with aromatic spices and vibrant colors.

Each recipe is designed to be easy to follow and packed with nutrients, ensuring that you can enjoy a delicious meal without the fuss.

Perfect for weeknight dinners or festive gatherings, these curries are sure to impress family and friends alike.

So, roll up your sleeves, grab your favorite squash, and let’s dive into these delightful winter squash curry recipes that are sure to become staples in your kitchen!

50+ Easy and Flavorful Winter Squash Curry Recipes for Cozy Nights

With over 50 winter squash curry recipes to choose from, you’re bound to find something that tantalizes your taste buds and warms your soul.

Whether you prefer creamy coconut curries, spicy and savory blends, or simple one-pot wonders, these recipes highlight the incredible versatility of winter squash.

Not only are these dishes comforting and delicious, but they also offer a nutritious boost during the colder months.

As you explore these recipes, feel free to experiment with different spices, ingredients, and cooking methods to make them your own.

The beauty of cooking lies in its creativity, and with winter squash at the forefront, you can whip up meals that are both satisfying and memorable.

So gather your ingredients, invite some friends over, and enjoy the warmth of homemade winter squash curry this season!

Spiced Butternut Squash Curry

This spiced butternut squash curry is a warm, hearty dish perfect for chilly winter evenings. With a blend of spices, coconut milk, and fresh herbs, it’s not only easy to prepare but also packed with nutrients. The sweetness of the butternut squash beautifully balances the warmth of the spices, creating a dish that is both comforting and satisfying.

Ingredients:

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Add the curry powder, cumin, and coriander, stirring to combine, and let it cook for about 1-2 minutes to release the spices’ aromas.
  4. Add the diced butternut squash and stir to coat it with the spices. Cook for about 5 minutes, stirring occasionally.
  5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Cover the pot and let it cook for 20-25 minutes, or until the squash is tender.
  6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This butternut squash curry is not only a feast for the taste buds but also an excellent way to incorporate seasonal vegetables into your diet. The combination of spices creates a rich flavor profile, while the creamy coconut milk adds a luxurious texture. Pair it with rice or naan for a complete meal, and enjoy the warmth and comfort it brings on cold winter nights.

Thai Pumpkin Curry

This Thai pumpkin curry is a vibrant, flavorful dish that showcases the best of winter squash. With a rich blend of coconut milk, Thai red curry paste, and fresh vegetables, this recipe is a delightful way to warm up during the winter months. The sweetness of the pumpkin complements the spices, creating a unique and satisfying dish.

Ingredients:

  • 1 small sugar pumpkin, peeled and diced
  • 1 can (14 oz) coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 bell pepper, sliced
  • 1 cup snap peas
  • 1 tablespoon vegetable oil
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh basil or cilantro, for garnish

Instructions:

  1. Heat vegetable oil in a large skillet over medium heat. Add the Thai red curry paste, cooking for about 1 minute to release its aroma.
  2. Stir in the diced pumpkin and cook for another 3-4 minutes, allowing it to soak up the flavors.
  3. Pour in the coconut milk and bring the mixture to a simmer. Cover and let it cook for about 15 minutes, or until the pumpkin is tender.
  4. Add the sliced bell pepper and snap peas, cooking for an additional 5 minutes until the vegetables are just tender.
  5. Stir in the fish sauce and brown sugar, followed by the lime juice. Adjust seasoning if necessary.
  6. Serve hot, garnished with fresh basil or cilantro.

This Thai pumpkin curry is a delightful combination of sweet and savory, making it a perfect winter dish. The creamy texture of the coconut milk, combined with the spicy kick from the curry paste, creates a warming meal that’s sure to please. Serve it over jasmine rice for a fulfilling dinner that will transport your taste buds to Thailand.

Moroccan-Style Acorn Squash Curry

This Moroccan-style acorn squash curry brings the vibrant flavors of North Africa into your kitchen. With warming spices, chickpeas, and a hint of sweetness from dried fruit, this dish is both hearty and nutritious. It’s a great way to enjoy acorn squash during the colder months while introducing exciting new flavors to your meal rotation.

Ingredients:

  • 2 medium acorn squashes, halved and seeded
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ras el hanout (Moroccan spice blend)
  • 1 teaspoon cinnamon
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/2 cup dried apricots, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Place the acorn squash halves on a baking sheet, cut side up, and drizzle with olive oil. Roast in the oven for about 25-30 minutes or until tender.
  2. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
  3. Stir in the minced garlic, ras el hanout, and cinnamon, cooking for another minute until fragrant.
  4. Add the diced tomatoes, chickpeas, vegetable broth, and dried apricots to the pot. Bring to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
  5. Once the acorn squash is roasted, scoop out some of the flesh and mix it into the curry. Season with salt and pepper to taste.
  6. Serve the curry in the acorn squash halves, garnished with fresh parsley.

This Moroccan-style acorn squash curry is not only visually stunning but also incredibly flavorful. The combination of sweet and savory elements, along with the spices, creates a dish that is both comforting and exotic. It’s perfect for a winter gathering or a cozy night in, providing a delightful way to enjoy the season’s bounty while expanding your culinary horizons.

Curried Spaghetti Squash with Spinach and Chickpeas

This curried spaghetti squash recipe offers a healthy twist on traditional pasta dishes. The spaghetti squash, when cooked, creates strands similar to pasta, and combined with chickpeas and spinach, this dish is both nutritious and filling. The mild spices allow the flavors of the vegetables to shine, making it a great option for a light winter meal.

Ingredients:

  • 1 medium spaghetti squash, halved and seeded
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 can (14 oz) coconut milk
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Place the spaghetti squash halves cut side down on a baking sheet. Roast for about 30-40 minutes, until tender.
  2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  3. Stir in the minced garlic, curry powder, and turmeric, cooking for another minute until fragrant.
  4. Add the chickpeas and coconut milk, stirring to combine. Let it simmer for 5-10 minutes until slightly thickened.
  5. Once the spaghetti squash is done, use a fork to scrape out the strands and add them to the skillet along with the fresh spinach. Stir until the spinach wilts and everything is well combined.
  6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This curried spaghetti squash is a delightful and healthy option that highlights the light and fluffy texture of the squash. The combination of chickpeas adds protein, while the spices create a flavorful, aromatic dish that can be enjoyed as a main or a side. It’s a fantastic way to incorporate more vegetables into your winter diet without sacrificing flavor.

Red Lentil and Kabocha Squash Curry

This red lentil and kabocha squash curry is a hearty, satisfying dish that combines the creaminess of lentils with the sweet, nutty flavor of kabocha squash. Packed with protein and fiber, this dish is not only delicious but also nutritious, making it a perfect winter meal.

Ingredients:

  • 1 medium kabocha squash, peeled and diced
  • 1 cup red lentils, rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons curry powder
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft.
  2. Stir in the garlic, ginger, and curry powder, cooking for another minute until fragrant.
  3. Add the diced kabocha squash, red lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce to a simmer.
  4. Cover and let it cook for about 25-30 minutes, or until the lentils and squash are tender. Stir occasionally to prevent sticking.
  5. Season with salt and pepper to taste. If the curry is too thick, add a bit more broth or water to reach your desired consistency.
  6. Serve hot, garnished with fresh cilantro.

This red lentil and kabocha squash curry is a warming, nourishing dish that embodies the essence of winter comfort food. The combination of creamy lentils and sweet squash creates a satisfying texture, while the spices infuse each bite with flavor. Serve it with crusty bread or rice to soak up the delicious sauce, and enjoy the wholesome goodness it offers.

Coconut Curry Delicata Squash and Kale

This coconut curry delicata squash and kale recipe is a vibrant and nutritious dish that combines sweet delicata squash with hearty kale in a creamy coconut sauce. This colorful curry not only looks appealing but is also packed with vitamins and minerals, making it a great option for a healthy winter meal.

Ingredients:

  • 2 medium delicata squashes, halved and sliced
  • 4 cups kale, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Lime wedges, for serving

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  2. Stir in the garlic, ginger, and curry powder, cooking for another minute until fragrant.
  3. Add the sliced delicata squash to the skillet, stirring to coat with the spices. Cook for about 5 minutes.
  4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cover and cook for about 15 minutes or until the squash is tender.
  5. Add the chopped kale to the skillet, stirring until wilted and tender, about 3-4 minutes.
  6. Season with salt and pepper to taste. Serve hot with lime wedges for squeezing over the top.

This coconut curry delicata squash and kale dish is a delightful fusion of flavors and textures. The sweet, tender squash pairs beautifully with the earthy kale, while the creamy coconut sauce ties everything together. This recipe is not only easy to prepare but also makes for a visually stunning meal that is sure to impress. Enjoy it on its own or with rice for a wholesome, satisfying dinner during the cold winter months.

Sweet Potato and Acorn Squash Curry

This sweet potato and acorn squash curry combines the natural sweetness of the vegetables with warm spices to create a comforting dish that’s perfect for winter. It’s rich in flavor and nutrients, making it a delicious option for a hearty meal that will leave you feeling satisfied.

Ingredients:

  • 1 medium acorn squash, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1 can (14 oz) coconut milk
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  2. Stir in the minced garlic, ginger, curry powder, and cumin, cooking for an additional minute until fragrant.
  3. Add the diced acorn squash and sweet potato, stirring to coat with the spices. Cook for about 5 minutes.
  4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cover and cook for about 20-25 minutes or until the squash and sweet potato are tender.
  5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This sweet potato and acorn squash curry is a delightful combination of sweet and savory flavors. The creamy coconut milk adds richness, while the spices provide warmth and depth. It’s a perfect dish for a cozy night in, and it pairs wonderfully with rice or naan, allowing you to soak up all the delicious sauce.

Curry Pumpkin and Cauliflower Stew

This curry pumpkin and cauliflower stew is a hearty, nutritious dish that combines the sweetness of pumpkin with the nutty flavor of cauliflower. The addition of lentils makes it a complete meal, providing protein and fiber. This comforting stew is perfect for warming you up on a cold winter day.

Ingredients:

  • 1 small pumpkin, peeled, seeded, and cubed
  • 1 small head of cauliflower, cut into florets
  • 1 cup green or brown lentils, rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro or parsley, for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  2. Stir in the minced garlic, ginger, curry powder, and turmeric, cooking for another minute until fragrant.
  3. Add the cubed pumpkin, cauliflower florets, lentils, vegetable broth, and coconut milk. Bring the mixture to a boil, then reduce to a simmer.
  4. Cover and cook for about 30-35 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
  5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley.

This curry pumpkin and cauliflower stew is a warming and filling dish that showcases the best of winter produce. The combination of lentils and vegetables creates a satisfying texture, while the spices offer a delightful kick. This stew can be served on its own or with a side of crusty bread for a comforting winter meal.

Indian-Spiced Butternut Squash and Chickpea Curry

This Indian-spiced butternut squash and chickpea curry is a flavorful and hearty dish that celebrates the rich flavors of Indian cuisine. The combination of spices, chickpeas, and creamy coconut milk creates a satisfying meal that’s both nutritious and filling.

Ingredients:

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
  2. Stir in the minced garlic, ginger, garam masala, cumin, and coriander, cooking for another minute until fragrant.
  3. Add the diced butternut squash, chickpeas, vegetable broth, and coconut milk to the pot. Bring to a simmer.
  4. Cover and cook for about 20-25 minutes, or until the squash is tender.
  5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This Indian-spiced butternut squash and chickpea curry is a delightful blend of flavors and textures. The sweetness of the butternut squash balances the savory spices, while the chickpeas provide a hearty protein boost. This curry is perfect served over rice or with warm naan, making it a satisfying and comforting winter meal.

Thai Pumpkin Coconut Curry

This Thai pumpkin coconut curry is a fragrant and vibrant dish that brings the flavors of Southeast Asia to your table. The creamy coconut milk, paired with tender pumpkin and colorful bell peppers, creates a delightful harmony of flavors and textures. This dish is perfect for those seeking a hearty meal with a hint of sweetness and spice.

Ingredients:

  • 1 medium pumpkin, peeled and cubed
  • 1 bell pepper (red or yellow), sliced
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • 2 tablespoons vegetable oil
  • Fresh basil or cilantro, for garnish
  • Salt to taste

Instructions:

  1. In a large pot or skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  2. Stir in the minced garlic, ginger, and red curry paste, cooking for an additional minute until fragrant.
  3. Add the cubed pumpkin and sliced bell pepper, stirring to coat with the spice mixture. Cook for about 5 minutes.
  4. Pour in the coconut milk and soy sauce, bringing the mixture to a simmer. Cover and cook for 15-20 minutes, or until the pumpkin is tender.
  5. Stir in the lime juice and season with salt to taste. Serve hot, garnished with fresh basil or cilantro.

This Thai pumpkin coconut curry is a delightful dish that balances sweetness and spice, making it an excellent choice for a comforting winter meal. The creamy coconut milk and red curry paste create a rich sauce that complements the natural sweetness of the pumpkin and bell peppers. Serve it over jasmine rice or with rice noodles for a complete and satisfying dinner.

Curried Delicata Squash with Lentils and Spinach

This curried delicata squash with lentils and spinach is a nutritious and satisfying dish that highlights the unique flavor of delicata squash. Packed with protein from lentils and vibrant greens, this curry is both filling and healthy, perfect for a cozy winter night.

Ingredients:

  • 2 medium delicata squashes, halved, seeded, and sliced
  • 1 cup green or brown lentils, rinsed
  • 4 cups fresh spinach
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  2. Stir in the minced garlic, ginger, and curry powder, cooking for another minute until fragrant.
  3. Add the sliced delicata squash and lentils, stirring to combine. Pour in the vegetable broth and bring to a boil.
  4. Reduce the heat to a simmer, cover, and cook for about 25-30 minutes, or until the lentils and squash are tender.
  5. Stir in the coconut milk and fresh spinach, cooking until the spinach is wilted. Season with salt and pepper to taste.
  6. Serve hot, optionally with a sprinkle of fresh herbs on top.

This curried delicata squash with lentils and spinach is a vibrant, wholesome dish that captures the essence of winter flavors. The delicata squash adds a sweet, nutty element, while the lentils provide heartiness. This curry can be enjoyed on its own or served over rice or quinoa, making it a versatile meal option that is both delicious and nutritious.

Moroccan-Spiced Butternut Squash and Chickpea Tagine

This Moroccan-spiced butternut squash and chickpea tagine is a fragrant, warming dish that brings the essence of North African cuisine to your kitchen. The combination of spices creates a beautiful balance of flavors, while the chickpeas and squash provide substance, making this tagine a satisfying meal for chilly evenings.

Ingredients:

  • 1 medium butternut squash, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro or parsley, for garnish

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft.
  2. Stir in the minced garlic, ginger, cumin, cinnamon, coriander, and cayenne pepper (if using), cooking for another minute until fragrant.
  3. Add the cubed butternut squash and chickpeas, stirring to coat with the spices. Cook for about 3-4 minutes.
  4. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a simmer. Cover and cook for about 25-30 minutes, or until the squash is tender.
  5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley.

This Moroccan-spiced butternut squash and chickpea tagine is a rich, flavorful dish that offers a unique twist on traditional curry recipes. The spices create an aromatic experience, while the chickpeas and squash provide heartiness and nutrition. This tagine pairs beautifully with couscous or crusty bread, making it an excellent option for a comforting winter dinner that is sure to impress.

Spiced Kabocha Squash Curry with Coconut and Spinach

This spiced kabocha squash curry is a rich and comforting dish that brings together the sweetness of kabocha squash with fragrant spices and creamy coconut milk. The addition of spinach adds a pop of color and nutrients, making this a wholesome meal that’s perfect for chilly evenings.

Ingredients:

  • 1 medium kabocha squash, peeled and cubed
  • 4 cups fresh spinach, washed and chopped
  • 1 can (14 oz) coconut milk
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • Fresh lime juice, for garnish

Instructions:

  1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
  2. Stir in the minced garlic, ginger, curry powder, and turmeric, cooking for another minute until fragrant.
  3. Add the cubed kabocha squash, stirring to coat with the spices. Cook for about 5 minutes, allowing the squash to absorb the flavors.
  4. Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for about 20-25 minutes or until the squash is tender.
  5. Stir in the fresh spinach and cook until wilted. Season with salt and pepper to taste and a splash of fresh lime juice.
  6. Serve hot over rice or with naan.

This spiced kabocha squash curry is a delightful combination of flavors and textures. The creamy coconut milk complements the sweet, nutty squash, while the spices elevate the dish to a comforting and satisfying meal. It’s perfect for serving on a chilly night, offering warmth and nourishment.

Caribbean Pumpkin and Black Bean Curry

This Caribbean pumpkin and black bean curry is a vibrant and hearty dish that showcases the unique flavors of Caribbean cuisine. The combination of pumpkin and black beans creates a satisfying meal that’s packed with protein and fiber, while the spices offer a delightful kick.

Ingredients:

  • 1 medium pumpkin, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon allspice
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic, ginger, curry powder, and allspice, cooking for another minute until fragrant.
  3. Add the cubed pumpkin and cook for about 5 minutes, allowing it to absorb the spices.
  4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cover and cook for about 20 minutes or until the pumpkin is tender.
  5. Stir in the black beans and cook for an additional 5 minutes to heat through. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro, over rice or quinoa.

This Caribbean pumpkin and black bean curry is a colorful and flavorful dish that brings warmth and comfort to your table. The spices create a deliciously aromatic experience, while the combination of pumpkin and black beans makes for a filling and nutritious meal. It’s perfect for serving at gatherings or enjoying a cozy dinner at home.

Savory Acorn Squash and Chickpea Curry

This savory acorn squash and chickpea curry is a delightful combination of flavors and textures, featuring tender acorn squash paired with hearty chickpeas. The spices create a warm and aromatic dish that’s perfect for winter nights, offering both comfort and nourishment.

Ingredients:

  • 1 medium acorn squash, halved and sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley or cilantro, for garnish

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
  2. Stir in the minced garlic, ginger, curry powder, and cumin, cooking for another minute until fragrant.
  3. Add the sliced acorn squash and chickpeas, stirring to combine with the spices. Cook for about 3-4 minutes.
  4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cover and cook for about 20-25 minutes or until the squash is tender.
  5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or cilantro.

This savory acorn squash and chickpea curry is a hearty and satisfying dish that highlights the natural sweetness of the squash. The spices add warmth and depth, making it an ideal meal for winter. Enjoy it served over fluffy rice or with warm naan to soak up the delicious sauce.

Note: More recipes​ are coming soon!