Vegan Butternut Squash Curry Recipe
Feel like dinner needs a glow-up? This vegan butternut squash curry serves up cozy comfort with a spicy kick. Tender squash cubes soak in rich coconut milk, blending perfectly with aromatic spices that scream “eat me now.” Forget boring veggie dishes—this recipe transforms humble squash into a flavor-packed superstar. It’s quick, easy, and perfect for impressing guests or your own picky taste buds. Plus, it’s plant-based, so you’re basically saving the planet while devouring creamy curry goodness. If you want a dish that’s as bold and sassy as you are, this is your new go-to. Ready to stir the pot?
Vegan Butternut Squash Curry Recipe
This vegan butternut squash curry blends creamy coconut milk and warm spices into a satisfying, vibrant meal.
Ingredients
Method
- Heat oil in pot over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent.
- Stir in curry powder, turmeric, cumin, and cayenne; cook for 1 minute to toast spices.
- Add butternut squash cubes, stirring to coat in spices.
- Pour in coconut milk and vegetable broth; season with salt and pepper.
- Bring to a simmer, cover, and cook 20-25 minutes until squash is tender.
- Garnish with fresh cilantro before serving.
Notes
Nutritional Values (per serving)
Calories: 280Total Fat: 18g
Saturated Fat: 14g
Carbohydrates: 26g
Fiber: 6g
Protein: 4g
Vitamins & Minerals (per serving)
- Vitamin A: 140%
- Vitamin C: 25%
- Calcium: 8%
- Iron: 12%
- Magnesium: 10%
Additional Tips
- Roast squash first for extra caramelized flavor.
- Add chickpeas or spinach for protein and greens.
- Spice it up or down—cayenne is your best friend here.
- Serve with rice or naan to soak up that curry goodness.
