Mild Butternut Squash & Lamb Curry

This simple, cozy curry is the kind of weeknight dinner busy families dream about—quick to make, full of nourishing ingredients, and bursting with those feel-good flavors that warm you to the bone on a chilly autumn night.

What I love most about this recipe is that it’s mild enough for my kiddos (ages 3 and 5) to dig in without hesitation, but still packed with rich, comforting flavor. Don’t mistake “mild” for “boring”—this curry has just the right amount of warmth and depth to keep everyone coming back for seconds.

If you’re craving a hearty, wholesome meal that feels like comfort food without leaving you weighed down, this one’s for you. It comes together in no time, fills the kitchen with the most amazing aroma as it simmers, and makes dinner feel a little more special even on a busy weeknight.

I can’t wait for you to try it! If you make this recipe, drop a comment below and let me know what you think—your feedback helps others (and totally makes my day).

Mild Butternut Squash Lamb Curry

Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 4-6

Ingredients

  • 2 tablespoons ghee
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 1/2 pounds ground lamb
  • 1 1/2 tablespoons curry powder
  • 2 Tablespoons tomato paste
  • 1 medium butternut squash peeled and cut into 1/2-inch chunks
  • One 14-ounce can full- fat coconut milk
  • 1 cup chicken bone broth or stock
  • hefty pinch of salt and freshly ground pepper
  • 1/3 cup coarsely chopped cilantro for serving
  • cooked white rice for serving
  • chopped peanuts for serving

Preparation

  1. In a large, deep skillet, heat the ghee until melted. Add the onion, garlic and ginger and cook over moderately high heat until lightly softened, about 4 minutes. Add the lamb and cook, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes. Add the curry powder, tomatoe paste, and butternut squash. Cook for 2 minutes. Add the coconut milk and stock and season with plenty of salt and pepper. Cover partially and simmer over moderate heat until the squash is tender, about 20 minutes.

  2. While everything simmers cook your rice according to package directions.

  3. Serve the curry with rice, cilantro and chopped peanuts.

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