This vegan butternut squash curry is packed with nourishing ingredients and fragrant spices. The best part? The comforting dish does without curry paste and is ready in 30 minutes.
When it comes to fall vegetables, squash and pumpkin are by far my favourite. They are versatile and delicious when made into soups, stews or this quick roasted butternut sqush as a side dish. I especially love to add squash to curries this time of the year. The fall vegetable is easy to handle and makes for a deliciously healthy ingredient.#
Moreover, this butternut squash curry does without the addition of curry paste. A few fragrant spices roasted in oil and cooked with coconut milk make for an aromatic and delicious dish.
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Why you’ll love this recipe
- Just a few ingredients needed – Unlike other curry recipes, which often have an endless list of ingredients, this recipe does with just a few. I’m sure most of them you already have in your pantry.
- Fragrant – The combination of spices makes this butternut squash curry aromatic and rich. It will be hard to put your spoon down.
- Creamy texture – Coconut milk and cooking the squash in the curry make it super creamy and rich.
- Naturally vegan – All the ingredients in this curry are plant-based, making it naturally vegan.
- Nourishing – Ingredients like butternut squash adds complex carbs, while chickpeas deliver a dose of protein and iron. Moreover, the onion, garlic and spices like turmeric and chilli come with antioxidants and anti-inflammatory properties, which are said to boost the immune system.
- Ready in 30 minutes – This curry is easy to make and ready in half an hour. Ideal for busy weeknights.
- Meal-prep favourite – This butternut squash curry is also perfect for meal-prep as leftovers can easily be stored in the fridge or freezer and kept for up to 5 days.
Love a comforting dish made with coconut milk? Try this rich and creamy curried carrot ginger soup. It is easy to make and ready in 30 minutes.
How to cut a butternut squash
Handling a whole butternut squash can be intimidating, but it is easier than you think. Just follow these three easy steps, and you’re good to go:
- Lay the butternut squash down and cut off the ends with a big sharp knife.
- Peel the skin with a vegetable peeler and cut the squash in half.
- Remove the seeds with a spoon and cut the flesh into bite-sized chunks or as desired.
Ingredients
- Butternut squash
- Chickpeas
- Onion
- Garlic
- Ginger
- Coconut oil
- Coconut milk
- Vegetable stock
- Tomato paste
- Spices: Curry powder, turmeric, cumin, and chilli flakes
See recipe card for quantities.
Instructions
Cut off the ends of the butternut squash and peel the skin with a vegetable peeler. Remove the seeds with a spoon and chop the squash into bite-sized chunks. (Alternatively, you can use pre-cut butternut squash.)
Peel and mince the onion, garlic, and ginger. Drain the chickpeas through a sieve until the water runs clear.
Heat the coconut oil in a big pot on medium heat. Put in the onion and sauté until lightly browned.
Add minced garlic and ginger as well as tomato paste, curry, turmeric, cumin, and chilli flakes (optional) and sauté for about a minute.
Pour the coconut milk and vegetable stock into the pot, and add the butternut squash. Bring to a boil and let it simmer on low to medium heat for about 15 to 20 minutes until the squash is tender.
Add the chickpeas and cook for another minute. If the curry is too thick, add more vegetable stock.
Remove from heat, sprinkle with fresh cilantro or parsley if you like and serve.
Tips and substitutions
- Use pre-cut squash – You can save some time by using pre-cut butternut squash for this recipe.
- Add other veggies – Try vegetables like bell peppers, carrots, cauliflower, or broccoli in this curry to switch it up.
Recipe FAQs
It can seem intimidating to cut a whole squash if you haven’t done it before. But it is easier than you think. Cut off both ends of the butternut squash, cut the squash in half, and peel the skin with a vegetable peeler. Remove the seeds with a spoon and chop the squash into bite-sized chunks. Alternatively, you can use pre-cut butternut squash.
I wouldn’t recommend substituting the coconut milk as it makes for a creamy consistency.
This comforting curry is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 5 days. Or, store it in the freezer for up to 3 months.
Related recipes
📖 Recipe
Butternut Squash Curry
Ingredients
- 1 medium butternut squash (about 600 g / 3 cups)
- 1 medium yellow onion
- 2 garlic cloves
- 1 teaspoon fresh ginger (grated)
- 3 tablespoon coconut oil
- 400 ml (full-fat) coconut milk (13.5 oz)
- 100 ml vegetable stock (3.5 oz)
- 1 can chickpeas (pre-cooked)
- 2 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 1 tablespoon tomato paste
- ⅛ teaspoon chilli flakes (optional)
- salt and pepper to taste
- cilantro or parsley to serve
Instructions
- Cut off the ends of the butternut squash and peel the skin with a vegetable peeler. Remove the seeds with a spoon and chop the squash into bite-sized chunks. Alternatively, you can use pre-cut butternut squash.
- Peel and mince the onion, garlic, and ginger. Drain the chickpeas through a sieve until the water runs clear.
- Heat the coconut oil in a big pot on medium heat. Put in the onion and sauté until lightly browned.
- Add minced garlic and ginger as well as tomato paste, curry, turmeric, cumin, and chilli flakes (optional) and sauté for about a minute.
- Pour the coconut milk and vegetable stock into the pot, and add the butternut squash. Bring to a boil and let it simmer on low to medium heat for about 15 to 20 minutes until the squash is tender.
- Then add the chickpeas and cook for another minute. If the curry is too thick, add more vegetable stock. Remove from heat and serve.
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