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Vegan Butternut Squash Curry Recipe

This vegan butternut squash curry blends creamy coconut milk and warm spices into a satisfying, vibrant meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash about 2 lbs, peeled and cubed
  • 1 can 14 oz coconut milk
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 tbsp olive oil or coconut oil
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper optional, for sass
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat oil in pot over medium heat. Sauté onion, garlic, and ginger until fragrant and translucent.
  2. Stir in curry powder, turmeric, cumin, and cayenne; cook for 1 minute to toast spices.
  3. Add butternut squash cubes, stirring to coat in spices.
  4. Pour in coconut milk and vegetable broth; season with salt and pepper.
  5. Bring to a simmer, cover, and cook 20-25 minutes until squash is tender.
  6. Garnish with fresh cilantro before serving.

Notes

Nutritional Values (per serving)

Calories: 280
Total 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.