Creamy Curry with Zucchini, Bell Pepper & Butternut Squash

This creamy vegetable curry is a vibrant, comforting dish that perfectly balances sweet, earthy, and mildly smoky flavors. The natural sweetness of butternut squash pairs beautifully with tender zucchini and crisp bell pepper, while a hint of chipotle adds a subtle smoky warmth. Coconut milk creates a silky, rich sauce that clings to the vegetables, making it perfect to serve over rice, quinoa, or alongside warm naan bread. Quick to prepare and packed with flavor, this curry is an easy way to bring a cozy, satisfying meal to your table any night of the week.

Ingredients

• 500 g butternut squash, peeled and diced into 2–3 cm cubes

• 250–300 g zucchini, sliced

• 1 red bell pepper (about 150 g), sliced

• 1 yellow onion (about 120 g), chopped

• 2 garlic cloves, finely chopped

• 1 tbsp fresh grated ginger (optional)

• 1–2 tbsp curry powder

• ½–1 tsp chipotle paste (start with a little, adjust to taste)

• 1 can coconut milk (400 ml)

• 1 tbsp oil (rapeseed or coconut oil)

• 1 tsp turmeric (optional)

• 1 tsp ground cumin

• 1 tbsp soy sauce or tamari

• Juice of ½ lime

• Fresh cilantro or parsley for garnish

To serve: Rice, quinoa, or naan bread

Equipment

• Enameled Cast iron Dutch oven or Pumpkin Pot
• Cast Iron Serving Pans

Instructions

1. Heat the oil in a large pot. Sauté the onion, garlic, and ginger over medium heat until soft.

2. Add curry powder, turmeric, and cumin. Fry for 30 seconds until fragrant.

3. Stir in the chipotle paste and fry for another 10–15 seconds.

4. Add the diced butternut squash and pour in the coconut milk. Simmer gently for about 15 minutes until the squash is almost tender.

5. Add the zucchini and bell pepper. It’s okay if the sauce doesn’t fully cover them – cook with the lid on and stir occasionally. The vegetables will soften from the steam and release some of their own moisture, making the sauce more plentiful after a few minutes.

6. Continue cooking for 5–7 minutes until the zucchini and bell pepper are tender but still slightly firm.

7. Season with soy sauce and lime juice. Adjust salt, acidity, and heat to taste.

8. Garnish with fresh cilantro or parsley and serve with rice, quinoa, or naan.