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Butternut Squash Curry: coconut butternut squash curry — Vegan Recipes recipe | AfoodrinkVegan Recipes

Butternut Squash Curry

This cozy butternut squash curry simmered with coconut milk, chickpeas, tomatoes, and spinach is creamy without being heavy. It is weeknight-friendly, fully vegan, and good with rice, naan, or a spoon straight from the锅.

Total time
55 min
Yield
4 servings
Difficulty
Easy

Prep 20mCook 35mThai-inspiredVegan Recipes

Butternut squash is a natural fit for curry. It turns tender and sweet as it simmers, then soaks up coconut milk, curry paste, garlic, and ginger.

This version uses canned chickpeas for protein and baby spinach for a quick green finish. The curry is hearty enough for dinner but still simple enough for a regular weeknight.

Serve it as-is, or spoon it over rice if you want a bigger meal. The leftovers keep well, and the flavor gets even deeper by the next day.

01What you'll need

Ingredients

16 items · 4 servings

  • 1 tablespoon coconut oil or neutral cooking oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons vegan red curry paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes, about 1 1/2 pounds prepared squash
  • 1 can (14.5 ounces) no-salt-added diced tomatoes, with juices
  • 1 can (13.5 ounces) light coconut milk
  • 1 can (15 ounces) no-salt-added chickpeas, drained and rinsed
  • 1 cup low-sodium vegetable broth
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 2 packed cups baby spinach
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro

02How to make it

Step-by-step

  1. 1. Prep the squash

    Peel the butternut squash, cut it in half, scoop out the seeds, and cut the flesh into 1-inch cubes. Try to keep the pieces close in size so they cook evenly.

  2. 2. Soften the onion

    Warm the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring often, until it looks soft and lightly golden at the edges.

  3. 3. Bloom the aromatics

    Add the garlic, ginger, curry paste, cumin, and turmeric. Cook for 1 minute, stirring constantly. This step is called blooming, which means heating spices in fat to bring out their flavor.

  4. 4. Add the main ingredients

    Stir in the cubed butternut squash, diced tomatoes with their juices, coconut milk, chickpeas, vegetable broth, and salt. Scrape the bottom of the pot with your spoon to loosen any flavorful browned bits.

  5. 5. Simmer until tender

    Bring the curry to a gentle boil, then lower the heat to medium-low. Cover the pot with the lid slightly ajar and simmer for 22 to 28 minutes, stirring now and then, until the squash is tender when pierced with a fork.

  6. 6. Thicken the curry slightly

    Use the back of a spoon to mash a few pieces of squash against the side of the pot. This makes the sauce a little thicker while leaving plenty of chunks for texture.

  7. 7. Finish with spinach and lime

    Stir in the baby spinach and cook for 1 to 2 minutes, just until wilted. Turn off the heat and stir in the lime juice and cilantro. Taste and add a pinch more salt or lime if needed.

  8. 8. Serve warm

    Ladle the curry into bowls. Serve it on its own, or add cooked rice or warm flatbread if you want a more filling meal.

03From our kitchen

Cook's tips

  • Make-ahead: You can make the whole curry up to 3 days ahead. The squash will soften more as it sits, but the flavor will be rich and rounded.
  • Storage: Let leftovers cool, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce thickens too much.
  • Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Spinach may darken after freezing, but it will still taste fine.
  • Squash swap: Sweet potato works well in place of butternut squash. Cut it into similar 1-inch chunks and check for tenderness around the 20-minute mark.
  • Curry paste note: Check the label if you need the recipe to stay vegan. Some Thai curry pastes contain shrimp paste or fish sauce.
  • Heat level: Red curry paste varies by brand. Start with 1 tablespoon if you are spice-sensitive, then add more after the curry has simmered.

Cook's note

Nutrition is calculated for the curry only and does not include optional rice, naan, or other serving additions. For easier prep, many grocery stores sell peeled and cubed butternut squash; use about 1 1/2 pounds.

04Frequently asked

Questions & answers

Can I use frozen butternut squash?

Yes. Add it straight from frozen and start checking for tenderness after about 18 minutes. Frozen squash can break down faster, so stir gently if you want to keep some chunks.

Can I make this curry without coconut milk?

You can use unsweetened oat milk or cashew cream, but the curry will taste less rich. If using a thinner milk, simmer uncovered for a few extra minutes to reduce the sauce.

Is this butternut squash curry spicy?

It is mildly to moderately spicy, depending on the curry paste. For a milder curry, use 1 tablespoon curry paste. For more heat, add extra curry paste or a pinch of cayenne.

How do I know when the squash is done?

The squash is ready when a fork slides into the center of a cube with little resistance. If the outside is soft but the center feels firm, simmer for 5 more minutes and check again.

Can I add more protein?

Yes. Add cubed tofu during the last 10 minutes of simmering, or stir in extra chickpeas. If you eat dairy, a spoonful of plain yogurt on top is also good, but it will no longer be vegan.

05Per serving

Nutrition facts

Nutrition Facts

4 servings

Amount per serving

Calories316

% Daily Value*

Total Fat12 g
15%
Saturated Fat9 g
45%
Cholesterol0 mg
0%
Sodium575 mg
25%
Total Carbohydrate48 g
17%
Dietary Fiber10 g
36%
Total Sugars13 g
Protein9 g
18%
Vitamin D0 mcg
0%
Calcium169 mg
13%
Iron4.4 mg
24%
Potassium1265 mg
27%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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