Vegan Butternut Squash Curry
This hearty and comforting vegan curry combines sweet butternut squash with warm spices and creamy coconut milk for a deliciously filling meal that everyone will love.
Ingredients
Main ingredients
- 1 medium butternut squash, peeled & chopped (about 2 pounds)
- 1 onion, diced (red or yellow)
- 3 cloves garlic, chopped or more, to taste
- 1 tablespoon ginger, grated fresh is best
- 1 can (14 oz) coconut milk full-fat preferred
- 1 can (14 oz) diced tomatoes
- 2 teaspoons curry powder mild or bold, based on preference
- 1 teaspoon ground cumin
- Salt & black pepper, to taste
- 1 tablespoon oil olive or coconut oil recommended
- Fresh cilantro & a squeeze of lime, for topping
- Optional: Handful of baby spinach added at the end
Optional ingredients
- 1 can chickpeas, drained for extra protein
- Peas, if desired for added texture
Instructions
Cooking
- Heat oil in a big pot.
- Add onions, garlic, and ginger and sauté until golden for about five minutes.
- Add spices and let them sizzle until fragrant.
- Add chopped butternut squash, tomatoes, and coconut milk to the pot.
- Stir well, then let the mixture simmer for 20-25 minutes, or until the squash is soft enough to mash with a spoon.
- Taste and add salt, pepper, or more curry powder as needed.
- For a burst of freshness, stir in baby spinach at the end.
- Serve hot, garnished with cilantro and lime.
Notes
Cubing butternut squash can be tough; microwave it for a few minutes to soften. For a creamier texture, blend half of the curry and mix it back in. Roasting the squash first adds a caramel flavor and maple syrup can elevate the dish. Leftovers are perfect for wraps or baked potatoes.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 5gSodium: 400mgFiber: 6gSugar: 6g
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