I love ordering curry when we go out to eat, but I was determined to make it at home so I could have it anytime I wanted. 

Since butternut squash is one of my favorite things ever, I decided to make a butternut squash curry! 

In go the usual curry suspects. Including the biggest curry time hack–jarred curry paste.

I use Thai Kitchens and almost always have it on hand for a quick flavor boost. 

And of course, the beautiful butternut! 

I love butternut squash to pieces–and it’s soo good in curry–but to be honest it can be a little bit of a pain to peel and cube. SO if you’re not in the mood, you can totally sub sweet potato too. 

(I actually do that a lot.) 

And of course – creamy, dreamy coconut milk from the food Gods! 

I use full fat coconut milk, but also “cut it” with broth. I love how creamy and thick coconut milk is, but adding the broth lightens the curry up a bit and in my opinion makes for a better eating experience. 

Turmeric, because I put that ish in everything I can (like with this soup, and this lemonade). Not only does it make whatever you’re eating glow bright and beautifully, it is one of the most medicinally beneficial spices in the world!

And mushrooms because how could you not?! I feel like mushrooms are a very important part of a good bowl of curry. 

I used these cutie little beech mushrooms, but feel free to use whatever you love/can find at the grocery store. 

Really, this curry is so adaptable so feel free to use whatever veggies float your boat. 

It would be equally delicious with some broccoli, green beans, bamboo shoots…you know, whatever you’ve got hanging out in your fridge. 

And something to soak up all that luscious butternut squash curry, shall we? 

I love to whip up a cilantro lime cauliflower rice. In this picture I riced my own cauliflower in the food processor, but we all know that these days it’s MEGA easy to just grab a bag of pre-riced cauli from the grocery store. 

If you don’t love cilantro, leave it out! Plain cauli rice is perfectly delish. 

You can also just make regular white rice, which we do a lot too when we’re in the mood for a few more carbs. 

TA DA! 

Welcome to yum town! 

You can leave this recipe as it is for a vegetarian meal. 

OR you can add shrimp or chicken, which we also do a lot. 

Do what works for you. 

Either way, you are now a curry magician. Congratulations.