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Vegan butternut squash curry in a black bowl.
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4.80 from 5 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 mins
Cook Time30 mins
Total Time50 mins
Course: Entree, Gluten-Free, Savory
Cuisine: Vegan
Diet: Vegan
Servings: 4
Calories: 473kcal

Ingredients

  • 2 Tablespoons Olive Oil
  • 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 and ½ cups cooked chickpeas
  • ½ Tablespoon Coconut 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 a month. Let the curry cool completely before freezing. Thaw in the fridge overnight before reheating. 
  4. Nutritional information is for curry only and excludes rice and anything else it may be served with. 

Nutrition

Serving: 1Serve | Calories: 473kcal | Carbohydrates: 53.5g | Protein: 10.9g | Fat: 27g | Saturated Fat: 15.3g | Sodium: 398mg | Fiber: 15.1g | Sugar: 15.5g