Butternut Squash Curry

Butternut Squash Curry Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 30 minutes


2 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

4 Cloves Garlic Crushed

2 Tbsp Fresh Ginger Finely Grated

2 Tbsp Mild Curry Powder

1/4 tsp Ground Coriander

1/4 tsp Turmeric

1/4 tsp Red Pepper Flakes or Chili Flakes

5 cups Butternut Squash (800g) Peeled and Chopped

14 ounces Crushed Tomatoes (400g) or Canned Chopped Tomatoes

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

15 ounce Can Chickpeas Drained

1/2 Tbsp Coconut Sugar

2 cups Baby Spinach (60g)

For Serving:

Basmati Rice

Roasted Salted Cashews

Fresh Cilantro Chopped

Lime Wedges


1Add olive oil and chopped onion to a pot and sauté until the onions are softened.

2Add crushed garlic, finely grated ginger, curry powder, ground coriander, turmeric and chili flakes and toss with the onions to toast the spices.

3Add peeled and chopped butternut squash and toss to mix with the onions and spices.

4Add the crushed tomatoes and coconut milk and stir in.

5Bring to a simmer and then reduce the heat, cover and leave to simmer until the butternut squash is soft but firm (around 15-20 minutes).

6Add chickpeas and coconut sugar (for flavor balance) and stir in. Leave to simmer for a few minutes.

7Add baby spinach and stir in until the spinach is just wilted.

8Serve with basmati rice and top with a sprinkle of roasted salted cashews, fresh chopped cilantro and lime wedges.

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