Golden Butternut Curry with Millet: A Hormone-Supporting Autumn Favourite
There’s something deeply comforting about a golden curry simmering away on a cool evening - fragrant, creamy and nourishing from the inside out.
This Butternut Squash Curry with Millet brings together warming spices, silky coconut milk and hormone-supportive nutrients that make it a perfect dish for perimenopause, menopause and beyond.
It’s grounding, anti-inflammatory and beautifully balanced: complex carbohydrates to stabilise blood sugar, healthy fats for hormone production and colourful phytonutrients to protect your cells.
Whether you’re cooking for yourself or for the whole family, it’s one of those simple, satisfying recipes that everyone loves and your body will thank you for.
There’s something deeply comforting about a golden curry simmering away on a cool evening - fragrant, creamy and nourishing from the inside out.
Why This Curry Supports Women’s Health
Butternut squash - rich in beta-carotene, vitamin C and potassium to support collagen production, immune health and cardiovascular balance. Its slow-release carbohydrates help steady blood sugar, a key for hormonal harmony.
Coconut milk - provides medium-chain triglycerides (MCTs) and lauric acid, healthy fats that support hormone synthesis and brain function.
Millet - a naturally gluten-free ancient grain high in magnesium, B vitamins and plant compounds that calm the nervous system and support energy metabolism.
Turmeric & ginger - anti-inflammatory and circulation-boosting spices that help ease joint pain, reduce oxidative stress and support liver detox pathways.
Pak choy - from the brassica family, offering indole-3-carbinol and calcium to aid oestrogen metabolism and bone health.
Fresh coriander - adds vitamin K and natural detox-supportive compounds that help your body clear used hormones efficiently.
These ingredients together create a gently spiced, hormone-nourishing meal that feels indulgent yet deeply restorative. Velvety and lightly spiced, this soup offers more than nutrition - it’s a calming, restorative embrace in every spoonful.
Ingredients (Serves 4)
1 tbsp coconut oil
1 tbsp grated fresh ginger
1 tsp ground turmeric
½ tsp ground coriander
300 ml coconut milk
1 kg butternut squash (or pumpkin), cubed
3 pak choy, sliced
200 g millet (naturally gluten-free)
Sea salt, to taste
Ground white pepper, to taste
1 bunch fresh coriander, for garnish
2 medium onions, finely chopped (optional) - For a low-FODMAP version, use the green part of spring onions instead.
2 garlic cloves, crushed (optional) - For a low-FODMAP version, use the green part of spring onions instead.
Instructions
Sauté the aromatics - Heat coconut oil in a large pan. Add onions and garlic (if using) and cook until softened and fragrant.
Build the flavour - Stir in ginger, turmeric, ground coriander, salt and pepper. Pour in the coconut milk, cover and simmer gently for about 10 minutes.
Add the vegetables - Tip in the cubed butternut squash and sliced pak choy. Simmer for another 15 minutes, until the vegetables are tender and the sauce is creamy.
Cook the millet - While the curry cooks, rinse millet thoroughly. Combine 1 part millet to 2½ parts water in a saucepan with a pinch of salt. Bring to a boil, then reduce heat and simmer, lid slightly ajar, until the water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
Serve & enjoy - Spoon the curry over warm millet, sprinkle with fresh coriander and enjoy a bowl that nourishes from the inside out.
Kitchen Tips
Swap it up - Quinoa or brown rice also pair beautifully with this curry.
Batch-friendly - This dish freezes well for effortless mid-week meals.
Balanced plate - Add a squeeze of lime or serve with a handful of greens for extra vibrancy and phytonutrients.
This Butternut Squash Curry is comfort food with a purpose - creamy, colourful and crafted to support hormonal balance and vibrant energy through every stage of womanhood.
