Curry Night Ramblings from My Kitchen

Hey, so you know those dinners where you want something a little special, but the thought of dirtying every pan in the kitchen makes you want to call for takeaway? Yup, that inspired this one pot butternut squash yellow curry! First time I tried it, I was convinced I’d need three pots and a blender—turns out, one trusty big pot and a wooden spoon does the trick. Honestly, once my dog tried to steal a piece of squash off the counter while I was making this, so it’s not just a hit with humans! Anyway, curry nights are a staple here, mostly because I can throw things in, get distracted for five minutes, and it somehow still turns out delicious.

Why I Always Come Back to This Curry

I make this when we’ve had “one of those” days—like, everything’s slightly off, and you need some edible comfort. My family goes a bit wild over it because (confession coming) it’s the only way I can get them to eat butternut squash without a fight. Sometimes I throw in whatever is lurking greengrocer-fresh in the fridge; once I tossed in half a bag of wilting spinach and even that worked. It’s got that golden sauce you want to mop up with rice or—on lazy nights—just bread (shhh don’t tell the rice loyalists). Oh, there was a spell when my curry always tasted kind of flat, until I upped the ginger. Game changer.

Gathering Up Ingredients (or Why I Raid My Pantry)

1 medium butternut squash (about 900g, peeled & cubed, or if I’m feeling lazy, I grab pre-cut from the shop—no shame in that)
1 can coconut milk (my grandmother likes Chaokoh, but you do you; full fat makes it dreamy, but lite will do in a pinch)
2 tbsp yellow curry paste (homemade if I’m energetic, otherwise the jar from the supermarket is fine. Tried green curry paste once; still not sure if I’d do that again.)
1 onion (chopped, or sliced, or whatever mood you’re in; red or white, both fair game)
3 cloves garlic (smashed and minced, or, if you must, a wee spoon of the stuff in a jar)
Thumb-sized piece of ginger (grated; or powder if your fresh ginger grew legs and ran away—it’s happened to me!)
1 red bell pepper (optional, but makes it pretty; green works, too)
250ml veggie or chicken broth (I sometimes just use water and extra salt—no tragedies yet.)
1-2 tsp brown sugar (or honey, or even a sneaky spoonful of maple syrup if it’s lurking at the back of the cupboard)
Splash of soy sauce or fish sauce (depends on who’s eating; skip if you’re feeling traditional)
Handful of fresh coriander (I call this optional—my partner thinks cilantro tastes like soap, so I pile it on my bowl only)
Lime wedges to finish (if I remember to buy limes, which is like 60 percent of the time)

How I Throw It All Together (Directions!)

Get your big ol’ pot (or Dutch oven if you’re fancy) on medium heat. Slosh in a bit of oil, then chuck in your onions. Stir them until translucent—don’t rush and burn them; I did that before and…nope.
Toss in garlic and ginger. When it smells amazing (about a minute), stir in your curry paste. Let it sizzle a bit—this is where the magic happens, so don’t skip giving it a good stir!
Add in your butternut squash and bell peppers. Give everything a friendly mix (it’ll look a bit odd here, don’t panic). This is where I usually sneak a taste of the paste and burn my tongue. Learn from me: wait until you add the milk.
Tip in the coconut milk and broth. Stir, then bring to a gentle simmer. Sometimes at this point it’ll look like a hot mess of colors. That’s fine! The flavors need time to make friends.
Add sugar and a glug of soy/fish sauce. Pop the lid on. Let it simmer for about 20-25 minutes, or until the squash is fork-tender. (Some folks like it firmer, but I’m all about squash that melts in your mouth.) Stir every now and then so nothing sticks.
Have a taste—add salt, more sugar, another splash of broth, whatever seems right. Don’t stress! It’s meant to be cozy, not uptight.
When you’re happy, serve it up with rice, or bread, or straight from the pot if you’re flying solo and fancy a late supper. Garnish with coriander and lime if that’s your jam.

Kitchen Notes from Too Many Tries

Don’t bother peeling the squash super-perfectly. A little bit left on adds texture (plus, who’s got the time?).
If you accidentally add too much curry paste, a blob of yogurt on top will mellow things out—I learned the hard way.
Actually, letting it sit for a bit before eating does wonders. I think this tastes better the next day (if it lasts that long!).

Variations (Some Experiments, Some Not-So-Great)

Swap the squash for sweet potatoes—tried it once, and it was just as tasty. Actually, maybe even easier to cut.
Added chickpeas once for extra protein. Came out chunky, in a good way.
Tried frozen peas near the end. Umm… probably wouldn’t do that again. Turns it a bit weird green and mushy.
Bought a random Japanese curry block and tried it in place of paste. Interesting, but not very Thai-ish; mostly just brown!

What if I Don’t Have a Dutch Oven?

No Dutch oven, no problem! I use my biggest saucepan or even a nonstick soup pot. Once, during a weekend at a mate’s flat, we made this in a battered frying pan. Just stir gently and keep an eye on it so nothing burns.

Do I Ever Have Leftovers? (Storage Stuff)

Officially, this keeps in the fridge for up to 4 days. I use a big lidded container. But honestly, in my house, it never lasts more than a day; someone always polishes it off for lunch (or breakfast—yes, it’s been done). If you must freeze it, the texture goes a little odd, but still tastes good.

Dig In! (My Serving Suggestions)

I swear by loads of steamed jasmine rice, but sometimes we scoop with flatbread, especially when we forget to make rice. When it’s just me, I’ve even eaten straight from the pot with a mug of tea. Sunday tradition? We double the recipe and let everyone grab a bowl while watching TV together—curry + old British comedies is the combo you never knew you were missing.

Pro Tips, AKA What I’ve Messed Up Before

Don’t try to speed up softening the squash by cranking the heat. I did that, and ended up with burnt bits on the bottom (plus some uneven crunch, and not the fun kind).
If the sauce seems thin, just keep simmering. At first, I kept adding more coconut milk to thicken it, but it’s actually patience that does the trick.

Real Chat: Your (Actual) Questions

Can I prep this ahead of time?
Yep! Actually, I find the flavors get even better if you let it hang out in the fridge overnight. Just reheat gently so it doesn’t catch on the bottom—it’s a sticky one!
Is there something I can use instead of butternut squash?
Oh, loads! Sweet potato, pumpkin, even carrots in a pinch. Last week I almost used parsnips but chickened out (maybe next time).
Does it have to be yellow curry paste?
I mean, ideally yes for that classic warmth, but if you’re all out, red paste works though it’s a tad spicier. Green is a wild card—I tried it, not my favorite but hey, you do you.
Can I make it vegan?
It basically already is, just skip fish sauce. I like a splash of tamari or extra soy sauce. Never missed the fish, honestly.
How spicy is this?
With two tablespoons curry paste, it’s just a friendly nudge of warmth—not too fiery. But you can absolutely dial it up (or down) to taste!

If you make it, promise you’ll let me know what you tried (or what went off the rails)? Always curious!

One Pot Butternut Squash Yellow Curry