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    Home » Entrees

    Butternut Squash Curry (Vegan)

    Published: Oct 11, 2022 Updated: Oct 11, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Butternut Squash Curry

    This vegan butternut squash curry is creamy, mildly spicy and perfect for a delicious plant-based dinner. Healthy comfort food in a bowl.

    Vegan butternut squash curry with rice in black bowls.

    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:

    Photo of the ingredients needed to make vegan butternut squash 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.
    Vegan butternut squash curry with rice in a black bowl.

    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.
    Two photo collage showing onions and olive oil added to pot and sautéed.
    • Add crushed garlic, finely grated ginger, curry powder, ground coriander, turmeric and chili flakes and toss with the onions to toast the spices.
    Two photo collage showing garlic, ginger and spices added to pot and sautéed.
    • Add peeled and chopped butternut squash and toss to mix with the onions and spices.
    Two photo collage showing chopped butternut squash added to pot and tossed with the onions and spices.
    • Now add in the crushed tomatoes and coconut milk and stir in.
    Two photo collage showing crushed tomatoes, coconut milk added to pot and mixed 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).
    Butternut squash curry cooking in a ceramic pot.
    • Add chickpeas and coconut sugar (for flavor balance) and stir in. Leave to simmer for a few minutes.
    Two photo collage showing chickpeas and coconut sugar added to pot and mixed in.
    • Add chopped baby spinach and stir in until the spinach is just wilted.
    Two photo collage showing chopped baby spinach added to pot and mixed in.
    • Your curry is ready to serve.
    Cooked butternut squash curry in a ceramic pot with a black serving spoon.

    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.

    Vegan butternut squash curry with rice in a black bowl.

    Recipe FAQ

    Can pumpkin be used instead?

    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.

    Can you make this butternut squash curry oil free?

    Simply sauté the onions in a little water or vegetable stock for an oil free version.

    Vegan butternut squash curry and rice in a black bowl.

    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.

    Butternut squash curry and rice in a black bowl with a rice.

    More Delicious Curry Recipes

    • Vegan Cauliflower Curry
    • Easy Thai Pumpkin Curry
    • Vegan Massaman Curry
    • Vegan Sweet Potato Curry

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan butternut squash curry in a black bowl.

    Butternut Squash Curry

    This vegan butternut squash curry is creamy and mildly spicy and perfect for a delicious plant-based dinner. Healthy comfort food in a bowl.
    4.86 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 532kcal
    Author: Alison Andrews

    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
    Prevent your screen from going dark

    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

    1. 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. 
    2. Storing: Keep leftovers stored in the fridge in a covered container for 3-4 days. 
    3. Freezing: Freezer friendly for up to 3 months. Let the curry cool completely before freezing. Thaw in the fridge overnight before reheating. 
    4. Nutritional information is for curry only and excludes rice.

    Nutrition

    Serving: 1Serve | Calories: 532kcal | Carbohydrates: 56g | Protein: 12g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 469mg | Potassium: 1525mg | Fiber: 14g | Sugar: 14g | Vitamin A: 20306IU | Vitamin C: 57mg | Calcium: 214mg | Iron: 7mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Joe Phaneuf says

      November 09, 2022 at 2:40 am

      Love this recipe. Tried it with broccoli florets. Wonderful.5 stars

      Reply
      • Alison Andrews says

        November 09, 2022 at 9:59 am

        Awesome! Thanks for sharing Joe!

        Reply
    2. Merson Española says

      March 17, 2021 at 5:57 pm

      I made this Butternut Squash Curry yesterday and it is delicious! I love it

      Reply
      • Alison Andrews says

        March 18, 2021 at 9:41 am

        Thanks so much Merson!

        Reply
    3. Cindy says

      January 25, 2021 at 9:07 am

      Could I use frozen squash? I can’t find fresh…

      Reply
      • Alison Andrews says

        January 25, 2021 at 11:36 am

        Yes you can. 🙂

        Reply
    4. M says

      January 23, 2021 at 9:16 pm

      I just made the Butternut Squash Curry and it is delicious!5 stars

      Reply
      • Alison Andrews says

        January 24, 2021 at 3:33 pm

        Awesome! 🙂

        Reply
    5. daisy Skinner says

      October 13, 2019 at 3:18 pm

      This recipe is delicious!!! Lovely flavors. Thanks again for so many of your recipes. Vegetarian for 50 years and now Vegan cooking.5 stars

      Reply
      • Alison Andrews says

        October 14, 2019 at 12:20 pm

        So glad you enjoyed it! Thanks for sharing and the great review Daisy! 🙂

        Reply
    6. Violet says

      February 22, 2017 at 12:03 pm

      Very, very tasty! How could it not be with all this yummy goodness.4 stars

      Reply
    7. Anna Andrews says

      February 01, 2017 at 1:28 pm

      Oh absolutely delicious!5 stars

      Reply
    8. María Pedrosa says

      February 01, 2017 at 1:01 am

      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 !

      Reply
      • Alison Andrews says

        February 01, 2017 at 5:51 am

        That’s fantastic! So happy you enjoyed it! 🙂

        Reply

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