If you’re looking for a flavor packed vegan curry that will please almost anyone- this is the dish for you. This Butternut Squash Curry has all the flavor with little spice and to top it all off – it’s completely vegan!
I made this recipe for some friends and everyone of them loved it, even a few who said they usually don’t like curry. The butternut squash is creamy and delicious. Curry is naturally gluten free and can be changed to accommodate many different diets.
Related: Sweet Curried Beef
Ingredients
- Butternut squash- I like to use frozen bags to make it easy, but you can dice up a fresh butternut squash
- Oil- extra virgin is what I use, but I’m sure other oils will work just as well
- Garlic- I get a huge jar of pre-minced garlic and add at least 1 tbsp when I make anything that asks for garlic. If you love garlic feel free to add even more!
- Ginger- to make it easier on myself I use a tube of pre-minced ginger
- Onion- rough chop an onion of any variety
- Red Curry paste- this paste is the main curry flavor of this recipe. I highly recommend getting a small jar to use for this and other curry recipes
- Curry powder- you can make your own or use a premade spice mix
- Sugar- for a hint of sweet, you can omit or replace with maple syrup or a similar sweetener
- Coconut milk- this is the can that is more liquidy
- Coconut cream- for the right consistency, this needs to be the thick cream that is difficult to get out of the can, alternatively, you can scrape the cream off the top of a can of coconut milk.
- Chickpeas- this is the protein that makes this curry a complete meal, you can try using tofu for a vegan option or chicken for a non-vegan option
- Spinach- to make it easy, I like to buy frozen spinach but you can replace it with 2-3 cups of fresh spinach
- Rice – to serve over
Instructions
- Bake squash at 400 F for 25-40 minutes until browned
- Sauté garlic, ginger, onion in oil until translucent
- Add paste, curry powder, sugar, coconut milk and cream
- Stir in your choice of protein
- Add spinach and cook until well combined and completely defrosted
- Serve over rice
Related: Yellow Curry
Tips
- Try adding cauliflower
- Try carrots or sweet potatoes instead of butternut squash
- Try using chicken instead of chickpeas
- Try adding lime juice or topping with crushed peanuts
Whole30 Option
Make sure the oil is Whole30 compliant, Coconut oil, Olive oil or Ghee are great options
Omit the chickpeas or replace them with 4 cooked chicken thighs
Do you love this curry? Let me know in the comments!
Butternut squash curry
Ingredients
- 16 oz Butternut squash frozen
- 1 tbsp Oil
- 1 tbsp Garlic
- 1/2 tbsp Ginger fresh
- 1 Onion rough chopped
- 1 tbsp Red Curry paste
- 1 tsp Curry powder
- 1 tbsp Sugar
- 1 can Coconut milk
- 1 can Coconut cream
- 1 can Chickpeas
- 1 cup Spinach frozen
Instructions
- Bake squash at 400 F for 25-40 minutes until lightly browned
- Sauté garlic, ginger, onion in oil until translucent
- Add paste, curry powder, sugar, coconut milk and cream
- Stir in your choice of protein
- Add spinach and cook until well combined and defrosted
- Serve over rice
