If you’re looking for a nourishing, plant-based meal that is both comforting and packed with flavor, this vegan butternut squash curry is a must-try. Made with roasted butternut squash, rich coconut milk, and warming spices, this curry is the perfect blend of sweet, savory, and slightly spicy.
Not only is butternut squash incredibly delicious, but it’s also a nutritional powerhouse. It’s rich in vitamins A, C, and fiber, making it an excellent choice for a healthy, balanced meal. Plus, roasting the squash enhances its natural sweetness, creating an even more flavorful curry. Learn more about the health benefits of butternut squash in this article.
Cooking butternut squash properly is key to getting the best texture in your curry. Roasting it at the right temperature brings out a deep caramelized flavor, making the dish even more delicious. Follow this guide on how to roast butternut squash perfectly to get it just right.
Table of Contents
Why Butternut Squash is Perfect for Vegan Curries
1. Natural Sweetness & Creaminess
- Butternut squash has a naturally sweet taste that balances well with spicy curry flavors.
- When roasted, it develops a deeper caramelization, adding complexity to the dish.
2. High in Nutrients & Fiber
- Rich in vitamins A, C, and E, which support immune health.
- High fiber content promotes digestion and gut health.
- Low in calories but keeps you full for longer.
3. Great Meat Substitute for Vegan Meals
- Adds hearty texture to replace meat in curries.
- Works well with chickpeas, lentils, and tofu for extra protein.
Ingredients for the Best Vegan Butternut Squash Curry
Main Ingredients:
- 1 medium butternut squash (peeled, cubed, and roasted)
- 1 red onion (finely chopped)
- 4 cloves garlic (minced)
- 1 thumb-sized piece of ginger (grated)
- 1 can (400ml) coconut milk
- 1 can (400g) chickpeas (drained and rinsed)
- 1 can (400ml) chopped tomatoes
- 200ml vegetable broth
Spices & Seasonings:
- 1 tbsp curry powder
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp turmeric
- ¼ tsp chili powder
- Salt and black pepper to taste
Optional Additions:
- Fresh spinach or kale for extra greens
- Sweet potatoes or carrots for additional sweetness
- Coconut cream for extra richness
Step-by-Step: How to Make Butternut Squash Curry
1. Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper.
- Spread it evenly on a baking sheet and roast for 30-40 minutes until golden brown.
2. Prepare the Curry Base
- Heat coconut oil in a large pot.
- Sauté onions, garlic, and ginger until fragrant.
- Add all spices and cook for about 1 minute until aromatic.
3. Build the Sauce
- Stir in chopped tomatoes and vegetable broth.
- Let simmer for 10 minutes to develop flavor.
4. Add Protein & Final Touches
- Stir in chickpeas and coconut milk.
- Fold in roasted butternut squash and let cook for another 5 minutes.
- Add fresh spinach and allow it to wilt.
5. Serve & Enjoy!
- Garnish with fresh coriander and toasted peanuts.
- Pair with rice, naan, or flatbread.
For more delicious vegan curries, check out this guide on different types of vegan curries.
Best Ways to Serve Butternut Squash Curry
1. With Grains
- Steamed basmati rice
- Brown rice for extra fiber
- Quinoa or millet for a protein boost
2. With Bread
- Naan or chapati for scooping up the curry
- Toasted pita or roti for a crunchy texture
3. Low-Carb Options
- Cauliflower rice
- Zucchini noodles
Variations of Vegan Butternut Squash Curry
1. Thai-Style Version
- Add lemongrass, lime leaves, and Thai basil for an authentic Thai flavor.
2. Moroccan-Inspired Version
- Use cinnamon, cumin, and apricots for a unique North African twist.
3. Protein-Packed Curry
- Add tofu, lentils, or tempeh for an extra protein boost.
Meal Prep & Storage Tips
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheating:
- On the stovetop with a splash of coconut milk.
- In the microwave, stirring halfway through.
For more vegan meal prep ideas, check out this guide on meal prepping on a budget.
Frequently Asked Questions
1. Can I use frozen butternut squash?
Yes, you can absolutely use frozen butternut squash! If you’re roasting it, you can cook it directly from frozen—just spread the pieces on a baking sheet, drizzle with oil, and roast at 400°F (200°C) until tender and caramelized, stirring occasionally.
If you’re using it in soups, stews, or other dishes, you can let it thaw first for easier handling. Frozen butternut squash is a convenient and time-saving option that works just as well as fresh in most recipes! For more tips on using frozen butternut squash, check out this guide from The Spruce Eats.
2. How do I make this curry spicier?
- If you’re looking to make your curry spicier, try adding extra chili powder, cayenne pepper, or fresh green chilies like jalapeños or serranos. These ingredients will kick up the heat while adding depth and complexity to the flavor.
- Start with a small amount and adjust to your preferred spice level, tasting as you go. For an extra punch, you can also include a pinch of red pepper flakes or a dash of hot sauce. Just remember, a little goes a long way, so add gradually until you reach the perfect level of heat! For more tips on making spicy curries, check out this guide from BBC Good Food.
3. What can I substitute for coconut milk?
If you’re looking to make your curry spicier, try adding extra chili powder, cayenne pepper, or fresh green chilies like jalapeños or serranos. These ingredients will kick up the heat while adding depth and complexity to the flavor. Start with a small amount and adjust to your preferred spice level, tasting as you go. For an extra punch, you can also include a pinch of red pepper flakes or a dash of hot sauce. Just remember, a little goes a long way, so add gradually until you reach the perfect level of heat! This way, you can tailor the spiciness to suit your taste without overwhelming the dish.
4. Can I make this in an Instant Pot?
Yes, you can easily make this recipe in an Instant Pot! Here’s how:
- Use the Sauté function to cook the onions and spices until the onions are soft and fragrant.
- Add all the remaining ingredients, such as the butternut squash, liquids, and any other vegetables or proteins.
- Secure the lid and cook on high pressure for 8 minutes.
- Once the cooking time is up, allow for a natural release for about 10 minutes, then carefully release any remaining pressure.
This method is quick, convenient, and ensures your dish is packed with flavor and perfectly cooked. The Instant Pot is a fantastic tool for simplifying the process while delivering delicious results! For a detailed guide on making butternut squash dishes in an Instant Pot, check out this article from The Kitchn.
Final Thoughts
Vegan butternut squash curry is a warm, nourishing, and deeply satisfying dish that’s perfect for any occasion. The natural sweetness of the butternut squash pairs beautifully with the aromatic spices, creamy coconut milk, and hearty vegetables, creating a rich and flavorful curry that’s both comforting and wholesome. Whether you serve it with steamed rice, fluffy naan, or enjoy it on its own, this dish is guaranteed to be a crowd-pleaser. Plus, it’s entirely plant-based, making it a great option for vegans and anyone looking to incorporate more plant-based meals into their diet. With its vibrant flavors and hearty texture, this curry is sure to become a favorite in your recipe collection!
Looking for more delicious plant-based curries? Check out this creamy roasted butternut squash curry recipe for another variation.
Try this recipe and let us know how it turns out in the comments below! 😊🔥