Vegan curry lovers, here’s one for you!
This butternut squash curry is my go-to for cozy weeknight dinners or lazy Sunday meal prep. It’s simple, wholesome, and satisfying without feeling heavy.
While it’s completely plant-based, it tastes just as rich and indulgent as any restaurant-style curry. Serve it with fluffy rice, warm naan, or even quinoa for a hearty, comforting meal that everyone (vegan or not) will love.
What Makes This Curry Special
The star of this dish is, of course, butternut squash. When roasted, it turns irresistibly caramelized and slightly sweet. It’s the perfect balance to the savory curry sauce.
The creamy coconut milk ties everything together, and the spices give it that bold, warming flavor we all crave when the weather cools down.
How to Roast and Prep the Butternut Squash
Here’s how to do it:
Start by cutting off both ends, then use a sharp vegetable peeler to remove the skin. Slice it in half lengthwise and scoop out the seeds.
Cut it into bite-sized cubes, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 25–30 minutes until golden and tender.
Roasting the squash before adding it to the curry is my secret weapon. It deepens the flavor and keeps the squash from turning mushy in the sauce. You can also air-fry the cubes for a quicker option!
What Curry Spices to Use
There are countless types of curry—Indian, Thai, Japanese, Caribbean—each with its own flavor profile. For this vegan butternut squash curry, I like to use Indian-inspired spices that bring depth and warmth without overwhelming the dish.
A good blend usually includes: curry powder (mild or medium), ground cumin, ground coriander, turmeric, and garam masala.
I’m sure that there are pre-made curry powder spice blends available in your local grocery stores, so you can try those as well.
If you like a bit of heat, add a pinch of chili flakes or cayenne.
Can I Make This Not Spicy?
Absolutely! The beauty of curry is that you can control the spice level completely. If you’re sensitive to heat, simply use a mild curry powder and skip the chili. You’ll still get tons of flavor from the cumin, turmeric, and garam masala.
If you want a touch of warmth without actual heat, add a bit of fresh ginger. It gives a gentle kick that feels cozy, not fiery.
To counteract the spice, you can also include pineapple chunks in the mix.
Tips for Cooking and Prepping
I always recommend roasting the squash first. Again, it’s the key to rich flavor and perfect texture.
When making the sauce, sauté your aromatics (onion, garlic, and ginger) until they’re golden and fragrant before adding the spices. This step “blooms” the spices, bringing out their full flavor instead of leaving them tasting raw.
If the sauce starts to get too thick, don’t panic! Just splash in a little vegetable broth or water until it reaches your preferred consistency. I like mine creamy enough to coat the back of a spoon but not too soupy.
And one more thing, be generous with the garlic. Seriously. Garlic and coconut milk are magic together, especially with the sweetness of the squash.
Storage and Make-Ahead Tips
This curry tastes even better the next day, once the flavors have had time to meld together. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
When reheating, add a splash of coconut milk or water to loosen it up because the sauce thickens as it chills.
It’s also perfect for meal prep. Make a big batch on Sunday, portion it into containers with rice or quinoa, and you’ll have cozy lunches ready all week.
Serving Suggestions
You can serve this vegan butternut squash curry in so many ways. The classic pairing is steamed jasmine rice or basmati rice, but it’s also amazing with warm naan bread or roti to scoop up the sauce.
If you’re on a low-carb diet or regulating your blood sugar, you can also eat this dish with cauliflower rice or quinoa.
Don’t forget to top it with a sprinkle of chopped cilantro or toasted cashews for extra texture.
Easy Vegan Butternut Squash Curry with Coconut Milk
Image credit: @platingsandpairings
Ingredients
For the Curry
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder (mild or medium)
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- ½ cup vegetable broth or water
- Salt and pepper, to taste
- Juice of ½ lime (optional)
Optional Add-ins
- 1 cup chickpeas or lentils (for extra protein)
- 1 cup spinach or kale (stirred in at the end)
Instructions
- Roast the squash. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender and caramelized.
- Cook aromatics. In a large pot or skillet, heat olive oil over medium heat. Add onion, garlic, and ginger. Cook for 3–4 minutes until fragrant and lightly golden.
- Add spices. Stir in curry powder, cumin, and turmeric. Toast for about 30 seconds to release their flavor.
- Make the sauce. Pour in coconut milk and vegetable broth. Bring to a gentle simmer. Add roasted squash and chickpeas (if using). Simmer for 10–15 minutes until the sauce thickens.
- Finish and serve. Season with salt, pepper, and a squeeze of lime juice. Serve hot with rice or naan, and garnish with fresh cilantro.
Featured image credit: @olivemumbai
