As the holidays wrap up and the year comes to a close, I always find myself craving a little reset. This is the time I start thinking about goals, vision boards, and everything I want to call in for the year ahead, and food plays a huge role in that for me. Warm, nourishing meals like this Butternut Squash Panang Curry help me feel grounded while I dream big. I’m heading into the new year feeling excited, inspired, and deeply aligned with where my business and life are going. More cozy recipes, more intentional nourishment, and some really exciting things coming down the road. And honestly, this curry is exactly the kind of meal I want on repeat as I step into what’s next.

Why This Curry Is So Good for You

This recipe leans heavily on spices that support recovery.

Turmeric + Fat

Turmeric is one of the most well-studied spices when it comes to inflammation. Its active compound, curcumin, is responsible for many of its benefits, but curcumin is fat-soluble, meaning your body absorbs it better when paired with fat.

That’s where the coconut milk and peanut butter come in. Not only do they make this curry rich and creamy, they also help your body absorb the curcumin so it can support recovery through it’s anti-inflammatory properties.

Curry Powder

Curry powder isn’t just turmeric, but a blend of warming spices that often includes coriander, cumin, ginger, and sometimes black pepper. These compounds work together to enhance absorption and amplify anti-inflammatory effects.

Plant-Based

Butternut squash provides fiber and natural sweetness, chickpeas add plant protein and staying power, and miso brings a subtle fermented depth that supports gut health.

Butternut Squash Panang Curry

Ingredients

• A splash of olive oil
• 1 onion, diced
• 4–5 cloves garlic, minced
• 2 cups diced, peeled butternut squash
• 1 tablespoon curry powder
• ½ teaspoon cayenne pepper
• 1–2 teaspoons salt (to taste)
• ¼ cup tomato paste
• 1 teaspoon white miso paste
• 1–2 teaspoons tamari
• 2 cups vegetable broth
• ¼ cup peanut butter
• 1 can coconut milk
• 1 can chickpeas, rinsed and drained
• 1 teaspoon coconut sugar
• Steamed rice, for serving

For Topping

• Chopped peanuts
• Fresh cilantro
• Sliced chilies
• Lime wedges

How to Make It

1. Heat a large saucepan over medium heat and add olive oil.
2. Add the onion and garlic and cook until soft and fragrant, about 3–4 minutes.
3. Stir in the curry powder, cayenne, salt, miso, tamari, and tomato paste. Cook for 1 minute to bloom the spices.
4. Add the vegetable broth, cover, and simmer for about 10 minutes, until the butternut squash is fork-tender.
5. Stir in the peanut butter, coconut milk, chickpeas, and coconut sugar.
6. Cook uncovered for another 5 minutes, until warmed through and creamy.
7. Spoon over steamed rice and finish with your favorite toppings.

Serving & Storage Tips

• Make it heartier: Add sautéed spinach or kale at the end for extra greens.
• Protein boost: Serve with extra chickpeas or pair with crispy tofu.
• Leftovers: This curry tastes even better the next day as the flavors deepen. Store in an airtight container for up to 4 days.

Takeaway

This is one of those recipes that reminds me food can be comforting and functional at the same time. Perfect for busy weeknights, slow Sundays, or anytime you want something nourishing without overthinking it.

If you loved this recipe
If cozy, nourishing, plant-forward dinners are your thing, you’ll also love my Red Lentil Soup. It’s just as warming, simple, and perfect for reset season. And if you want even more easy, no-stress meals, my Lazy Girl Dinners Cookbook is packed with weeknight-friendly recipes that make eating well feel effortless.

Recipe adapted from Chloe Flavor.