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Vegan butternut squash curry in a black bowl.
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4.91 from 11 votes

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 532kcal

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

  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