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This butternut squash curry is rich, flavorful, and also easy to make. In addition, it is gluten free, vegan, and perfect for a weeknight dinner or meal prep!
I love buying butternut squash at the farmer’s market when it’s in season since it is so versatile. This curry is perfect for a cozy night and it comes together so quickly as well just like my vegan pumpkin curry.
You can serve this dish with some white or brown rice on the side. You can also easily swap the vegetables and use up whatever you have in the fridge.
Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
HOW TO PEEL AND CUT BUTTERNUT SQUASH
- First, put the butternut squash on its side on a large cutting board. Use a very sharp knife to carefully slice off the top and bottom about 1/2-inch and discard.
- And then, hold it upright and use a sharp vegetable peeler to peel all of the skin off. Discard the peel.
- Put the peeled squash on its side and slice it in half. And then slice the larger top part in half vertically.
- Use a spoon to scoop out the seeds and pulp.
- Now, you are ready to cut it in even cubes.
How to make butternut squash curry
I usually get the smallest one I can find since it’s easier to cut. You can use frozen butternut squash if you like but keep in mind it may not be as flavorful.
Potatoes make this curry creamy and filling so I don’t recommend omitting them. I used Yukon gold variety but you can use russet or purple potatoes instead.
Fresh green beans add a crunch and also color to this dish. Make sure to trim the ends and cut them in half so it’s easier to eat.
I like using yellow onions for cooking but you can also use white or red. I find that yellow onions caramelize a lot better.
Fresh ginger really makes this dish so I don’t recommend subbing for ground ginger. Also, it is important to mince the ginger really well so it blends with the flavors.
We will be using a 14-ounce full-fat unsweetened coconut milk in a can. When coconut milk and curry mix, it creates a delicious and also creamy sauce.
Curry Powder and Cumin
Spices really make this dish so we will be adding a mixture of curry powder and cumin. I think good quality spices make the biggest difference!
How to make it step by step
- First, you will cook the diced onions until they start to soften. And then we will add the minced ginger, diced potatoes, curry powder, and cumin.
- When the potatoes soften a little, we will add the diced butternut squash, trimmed green beans, coconut milk, water, and salt.
- Next, we’ll cover the pot with the lid and bring everything to a boil and then simmer until potatoes are tender.
Tips & Variations
- If you use light coconut milk, the dish won’t be as creamy so keep that in mind.
- Add chopped tomatoes, bell peppers, and also carrots if you like.
- You can add a dash of maple syrup for a little sweetness. You can also squeeze lime juice for citrusy flavor.
- If you like it to be spicy, you can add cayenne pepper as well.
- Always adjust to taste and add more salt if needed!
How to store butternut squash curry
You can store the curry leftovers for 4 to 5 days in the refrigerator, stored in a covered container. Reheat on the stovetop over low heat until warmed through. Keep in mind, you may also need to add a little water as needed.
This creamy and coconutty butternut squash curry is easy and quick to make. It’s also:
- Warming & Flavorful
- Perfect for cold weather
- Meal prep friendly
- Healthy & gluten-free
- And delicious!
So did you make this recipe? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin
More Vegan Recipes With Potatoes
- EASY NICOISE SALAD RECIPE (VEGAN)
- POTATO LEEK SOUP RECIPE (HEALTHY & CREAMY)
- VEGAN CHILI FRIES (HEALTHY & EASY)
- VEGAN SPLIT PEA SOUP (STOVETOP OR INSTANT POT)
This butternut squash curry is rich, flavorful, and also easy to make. It is gluten-free, vegan, and perfect for a weeknight dinner or meal prep!
- Heat a large pot over medium-high heat and add oil. When the oil is hot, add the diced onions. Cook the onions about 5 minutes until they start to soften.
- Add the minced ginger, potatoes, curry powder, and cumin into the pot, cook for another 5 minutes.
- When the potatoes soften a little, add the diced butternut squash, trimmed green beans, coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil and then simmer.
- Cook for about 15 minutes, add more water if needed. Check the potatoes with a fork to test. After the potatoes are tender, turn off the heat and serve.
Add more water for a thinner consistency. If you use light coconut milk, the dish won’t be as creamy so keep that in mind.
Always adjust to taste and add more salt if needed!
Serve it with a side of brown rice or your favorite grain.
- Serving Size: 4
- Calories: 324
- Sugar: 6.3g
- Sodium: 625.9mg
- Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43.3g
- Fiber: 8g
- Protein: 6.2g
- Cholesterol: 0mg
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