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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