This vegan butternut squash curry is creamy, mildly spicy and perfect for a delicious plant-based dinner. Healthy comfort food in a bowl.
This butternut squash curry is a regular dinner favorite for us.
It’s hearty, filling, perfectly spiced and veggie-packed. It also keeps really well so it’s ideal for advance meal prep.
And if you love a good curry then check out our delicious vegan Thai red curry and our simple and veggie-packed vegan curry recipe too. Our vegan katsu curry is also a treat and our jackfruit curry is divine!
What Goes Into This Curry:
Ingredient Notes
- Crushed tomatoes – we used canned crushed tomatoes, but canned chopped tomatoes will also work fine.
- Coconut milk – this should be canned full fat and unsweetened coconut milk for the best taste results in this curry.
- Mild curry powder – you can use any curry powder but if you prefer it milder then a mild curry powder is a good option.
- Coconut sugar – this is just for flavor balance and doesn’t make the curry sweet at all. But you can use any sugar or omit it if you prefer.
- Chickpeas – we used canned chickpeas. If you happen to have cooked chickpeas on hand, then the amount to use is 1 and ½ cups.
- Butternut squash – you will need 5 cups (800g/1.8 pounds) peeled and chopped butternut squash for this curry. This is about one large butternut squash.
- Roasted, salted cashews – these are for sprinkling on top of the curry when serving. Can easily be omitted or replaced with roasted salted peanuts.
How To Make Vegan Butternut Squash Curry
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil and chopped onions to a pot and sauté until the onions are softened.
- Add crushed garlic, finely grated ginger, curry powder, ground coriander, turmeric and chili flakes and toss with the onions to toast the spices.
- Add peeled and chopped butternut squash and toss to mix with the onions and spices.
- Now add in the crushed tomatoes and coconut milk and stir in.
- Bring to a simmer and then reduce the heat, cover and leave to simmer until the butternut squash is soft but firm (around 15-20 minutes).
- Add chickpeas and coconut sugar (for flavor balance) and stir in. Leave to simmer for a few minutes.
- Add chopped baby spinach and stir in until the spinach is just wilted.
- Your curry is ready to serve.
Serving Suggestions
Serve with basmati rice topped with a sprinkle of roasted salted cashews and fresh chopped cilantro with lime wedges on the side. This would also be delicious served with vegan naan.
Recipe FAQ
Sure! If you want to make this recipe with pumpkin instead of the butternut squash you can definitely do so. Another good option to use instead of butternut squash would be sweet potato.
Simply sauté the onions in a little water or vegetable stock for an oil free version.
Storing and Freezing
Keep leftovers stored in the fridge in a covered container for 3-4 days.
It’s also freezer friendly. Let the curry cool completely before freezing. You can freeze it for up to 3 months and then thaw it in the fridge overnight before reheating.
More Delicious Curry Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Butternut Squash Curry
Ingredients
- 2 Tablespoons Olive Oil Extra Virgin
- 1 Medium Onion White, Yellow or Brown, Chopped
- 4 Cloves Garlic Crushed
- 2 Tablespoons Fresh Ginger Finely Grated
- 2 Tablespoons Mild Curry Powder
- ¼ teaspoon Ground Coriander
- ¼ teaspoon Turmeric
- ¼ teaspoon Red Pepper Flakes or Chili Flakes
- 5 cups Butternut Squash (800g) Peeled and Chopped
- 14 ounces Crushed Tomatoes (400g) or Canned Chopped Tomatoes
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- 15 ounce Can Chickpeas Drained, or 1 ½ cups cooked chickpeas
- ½ Tablespoon Coconut Sugar or Light Brown Sugar
- 2 cups Baby Spinach (60g) Chopped
For Serving:
- Basmati Rice
- Roasted Salted Cashews
- Fresh Cilantro Chopped
- Lime Wedges
Instructions
- Add olive oil and chopped onion to a pot and sauté until the onions are softened.
- Add crushed garlic, finely grated ginger, curry powder, ground coriander, turmeric and chili flakes and toss with the onions to toast the spices.
- Add peeled and chopped butternut squash and toss to mix with the onions and spices.
- Add the crushed tomatoes and coconut milk and stir in.
- Bring to a simmer and then reduce the heat, cover and leave to simmer until the butternut squash is soft but firm (around 15-20 minutes).
- Add chickpeas and coconut sugar (for flavor balance) and stir in. Leave to simmer for a few minutes.
- Add baby spinach and stir in until the spinach is just wilted.
- Serve with basmati rice and top with a sprinkle of roasted salted cashews, fresh chopped cilantro and lime wedges.
Notes
- Chickpeas: We used one 15-ounce can of chickpeas (drained). If you would prefer to use cooked chickpeas (not canned) then you can use 1 and ½ cups cooked chickpeas.
- Storing: Keep leftovers stored in the fridge in a covered container for 3-4 days.
- Freezing: Freezer friendly for up to 3 months. Let the curry cool completely before freezing. Thaw in the fridge overnight before reheating.
- Nutritional information is for curry only and excludes rice.
Love this recipe. Tried it with broccoli florets. Wonderful.
Awesome! Thanks for sharing Joe!
I made this Butternut Squash Curry yesterday and it is delicious! I love it
Thanks so much Merson!
Could I use frozen squash? I can’t find fresh…
Yes you can. 🙂
I just made the Butternut Squash Curry and it is delicious!
Awesome! 🙂
This recipe is delicious!!! Lovely flavors. Thanks again for so many of your recipes. Vegetarian for 50 years and now Vegan cooking.
So glad you enjoyed it! Thanks for sharing and the great review Daisy! 🙂
Very, very tasty! How could it not be with all this yummy goodness.
Oh absolutely delicious!
OMG! I just made this butternut squash curry bowl recipe and it is AMAZING! Not only was it delicious it was fast and easy to make. I think the fact that my husband had purchased steam in the bag butternut squash, which it was already cubed helped a lot! I much rather use the whole squash, you get more squash, but there were none available at the store, soooo used the bagged ones. I also used jasmine rice instead of the basmati (again, they were out in the store) but I think it gave it and extra layer of fragrance and flavor…loved it !
That’s fantastic! So happy you enjoyed it! 🙂