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    Home » Recipes » Main Course

    Published: Dec 8, 2021 · Updated: Sep 10, 2024 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Butternut Squash Curry

    Jump to Recipe 8 Comments Share Pin Save Saved!
    A collage: Above - a close up of curry, below - a bowl of curry a rice from above. Text reads Butternut Squash Curry.

    This creamy and warmly spiced butternut squash curry is so comforting and delicious. With tender roasted butternut squash, a rich curry sauce and fresh kale, this is the perfect vegan dinner for the chilly season! 

    A thick roasted butternut squash curry in a white bowl.
    Table of Contents
    • Ingredient tips
    • Step by step
    • Variations and substitutions
    • Serving
    • Storage
    • More vegan butternut squash recipes
    • 📖 Recipe

    Butternut squash is one of our favourite autumn/winter veggies. There’s something about its natural sweetness and its tender and creamy texture that makes it a delicious ingredient in many dishes. 

    It works brilliantly in our vegan butternut squash risotto, and makes wonderful butternut squash soup too. But for a cosy and comforting dinner, you can’t beat this vegan butternut squash curry! 

    For this recipe, we like to roast the butternut squash first. This brings out more of its sweet and nutty flavour. In the meantime, you can start cooking the delicious curry sauce!

    Ingredient tips

    Here’s what you’ll need for this yummy vegan butternut squash curry recipe:

    Ingredients for butternut squash curry on a wooden surface.

    Butternut squash - To choose a ripe butternut, look for an even and matte, dark beige skin with no green. You can also choose a squash that seems heavy for its size, when compared to others.

    Onion, garlic and ginger - This classic trio of ingredients provides the deep base flavour for the curry.  

    Spices - For this recipe we use hearty and warming spices to make a rich, but not overly hot, curry sauce. We use medium curry powder, whole cumin seeds, turmeric and mild chilli powder. Garam masala, a traditional and aromatic Indian spice blend, is added towards the end of cooking. 

    Coconut milk - We like to use full fat organic coconut milk for the richest flavour. 

    Chopped tomatoes - We mostly use organic chopped tomatoes from a can. If fresh tomatoes are in season, then you can substitute 2 cups or 400g chopped tomatoes for 1 can of chopped tomatoes. 

    Vegetable stock or broth - We use vegetable bouillon powder to make our stock. It’s quick and convenient. 

    Peanut butter - This adds a delicious extra creaminess to the curry sauce, and offsets the sweetness of the squash beautifully. We recommend a natural peanut butter containing just peanuts. 

    Kale - For a green and nutritious boost we like to add in some chopped kale at the end of cooking. 

    Step by step

    Here's a visual overview of how to make this butternut squash curry. You'll find the full recipe and quantities at the end of the post.

    Cubes of butternut squash on a roasting tray.

    Step 1 - Roast the cubed squash, lightly coated in vegetable oil, in the oven at 200℃ (390℉) fan, for 30 minutes.

    Frying whole cumin seeds in oil in a frying pan.

    Step 2 - In a large frying pan, fry the cumin seeds in vegetable oil on medium-high heat for 30 seconds.

    Softening sliced onion in a frying pan.

    Step 3 - Add the onions to the pan and sauté on medium heat for about 10 minutes until soft and beginning to brown.

    Stirring in ginger and garlic to sauteed onions in a pan.

    Step 4 - Add the garlic and ginger and sauté for 2 more minutes.

    Adding spices to a mixture of fried onion, garlic and ginger.

    Step 5 - Stir in the curry powder, chili powder, turmeric and salt and fry for 30 seconds.

    Stirring in tinned tomatoes to the curry sauce.

    Step 6 - Add the chopped tomatoes, combine and simmer on medium-high heat for 5 - 10 minutes.

    Tomato and coconut curry sauce bubbling in a pan.

    Step 7 - Stir in the coconut milk and simmer for another 5 - 10 minutes to thicken the curry sauce.

    Adding kale to the curry sauce.

    Step 8 - Add the washed and chopped kale, stir in and cook for 2 minutes.

    Stirring in the roasted butternut squash and garam masala to the curry sauce.

    Step 9 - Finally, stir in the roasted butternut squash and garam masala.

    Variations and substitutions

    To add some extra protein to the curry, you can add a can of chickpeas or lentils towards the end of cooking the sauce.

    This butternut squash curry is gluten free, as long as you use vegetable stock, spice mixes and other ingredients that don’t contain gluten.  

    Instead making this butternut squash curry with kale, you can use spinach leaves or other seasonal greens such as chard. As spinach cooks down quicker than kale, cook it for about 1 minute less or until has wilted down.

    Cubes of roasted butternut squash and dark green kale in a thick orange coloured curry sauce.

    Serving

    So, what goes great with this roasted butternut squash curry?

    Our favourite way to garnish this curry is with some extra crunchy ingredients on top -  toasted peanuts, flaked almonds or coconut chips work great. 

    Fresh herbs, such as coriander leaves / cilantro or mint, and a lime wedge are also a refreshing addition.

    Serve the curry alongside some brown rice or quinoa for a higher protein accompaniment.

    As a side dish we love to make our vegan naan breads or these gluten free red lentil flatbreads. 

    A fork digs into the vegan butternut squash curry.

    Storage

    Leftovers can be stored covered in the fridge for up to 3 days. Reheat in a pan on the stove, stirring occasionally until piping hot.

    Can I freeze curry? 

    Yes, we love making extra curry to freeze or freezing leftovers for a quick and easy meal! It is possible that freezing curries containing coconut milk can affect the texture, but we’ve personally never had an issue with that.  

    Simply leave the curry to cool, transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the fridge, or in the microwave and reheat until piping hot.

    Cubes of roasted butternut squash in a thick and creamy curry sauce, topped with herbs and toasted coconut.

    More vegan butternut squash recipes

    We hope you enjoy this vegan butternut squash curry! If you’ve got leftover squash, or want to make the most of butternut squash season, give these a try:

    Lentil Risotto with Butternut Squash

    Vegan Butternut Squash Risotto

    Or use it to make our yummy Vegan Pumpkin Gnocchi

    📖 Recipe

    Roasted butternut squash curry garnished with cilantro and toasted nuts in a white bowl.

    Butternut Squash Curry

    by Sophie & Paul
    5 from 4 votes
    Roasted butternut squash in a creamy, spicy Indian inspired sauce. This vegan butternut squash curry with coconut milk and kale is so delicious and comforting!
    Print Pin Save Saved!
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Makes: 4 servings
    Course: Main Course
    Cuisine: British, Indian

    Ingredients
     

    Roasted butternut squash

    • 1 medium (6 cups / 800g) butternut squash ¾ inch / 2 cm cubes
    • 1 tbsp vegetable oil

    Curry sauce

    • 1 tbsp vegetable oil
    • 1 tsp cumin seeds
    • 1 medium onion finely sliced
    • 4 cloves garlic minced or pressed
    • 2 tbsp ginger minced or grated
    • ½ tsp turmeric
    • 1 tbsp medium curry powder
    • ½ tsp mild chilli powder
    • 1 tsp salt
    • 1 can (400 g / 14 oz) chopped tomatoes
    • 1 can (400 ml / 14 oz) coconut milk
    • ½ cup (120 ml) vegetable stock or broth
    • 1 tbsp peanut butter
    • 2 cups kale washed and chopped
    • 1 tsp garam masala

    Topping (optional)

    • 2 tbsp coconut chips
    • 1 tbsp flaked almonds or blanched peanuts
    • 2 tbsp cilantro / coriander leaves chopped

    Instructions
     

    • Preheat the oven to 200℃ (390℉). On a roasting tray, lightly coat the cubed squash in vegetable oil and spread them out evenly. Roast in the preheated oven for 30 minutes.
      1 medium (6 cups / 800g) butternut squash, 1 tbsp vegetable oil
    • For the sauce, heat vegetable oil in a large frying pan on medium-high heat and fry cumin seeds for 30 seconds.
      1 tbsp vegetable oil, 1 tsp cumin seeds
    • Add the sliced onion into the frying pan. Stir regularly and saute on medium heat for about 10 minutes, until soft and starting to brown.
      1 medium onion
    • Add the garlic and ginger and saute for 1 - 2 minutes.
      4 cloves garlic, 2 tbsp ginger
    • Stir in the turmeric, curry powder, chilli powder and salt and fry for 30 seconds.
      ½ tsp turmeric, 1 tbsp medium curry powder, ½ tsp mild chilli powder, 1 tsp salt
    • Add the chopped tomatoes, and simmer on medium-high heat for about 10 minutes while stirring occasionally, until the tomatoes have reduced to a thick sauce.
      1 can (400 g / 14 oz) chopped tomatoes
    • Stir in the coconut milk, vegetable stock and peanut butter, and let simmer for about 10 more minutes to thicken a bit again.
      1 can (400 ml / 14 oz) coconut milk, ½ cup (120 ml) vegetable stock or broth, 1 tbsp peanut butter
    • Stir in the washed and chopped kale and cook for another 2 minutes.
      2 cups kale
    • Finally, add the roasted squash and garam masala and stir to mix well and coat the squash in sauce.
      1 tsp garam masala

    Topping

    • Toast the coconut chips, flaked almonds or peanuts in a saucepan or skillet on medium-high heat. Stir very frequently so they don't get burnt as the pan gets up to temperature.
      When the nuts are aromatic and light brown, remove from heat. Continue to stir or quickly transfer to a small bowl for serving, as the pan stays hot for a while and the toppings can still burn.
    • Serve your curry with a sprinkle of the toasted nuts, chopped cilantro and your favourite side dish. Enjoy!
      2 tbsp cilantro / coriander leaves

    Notes

    Spice level
    For us, the level of heat in this curry is mild, but warming. The heat of the curry will depend on the exact brand of spice mixes you use.
    If you aren't sure how hot your curry or chilli powder is, then you can add less initially and increase to taste.
    And if you know you like your curries with a lot of heat, do feel free to up the chilli powder, or add some fresh or dried chillies to the mix!
    Kale
    Kale can have a tough stem that is stringy and hard to chew. Cut away particularly strong parts of the stem, and chop the kale across the stem into ½ inch (~1.5 cm) strips to make it more managable.
    Try not to overcook the kale as it wilts, goes a bit soggy and turns a brownish green and we prefer it on the fresher side.
     

    Nutrition

    Serving: 1serving | Calories: 459kcal | Carbohydrates: 41g | Protein: 9g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 965mg | Potassium: 1439mg | Fiber: 8g | Sugar: 9g | Vitamin A: 24917IU | Vitamin C: 96mg | Calcium: 230mg | Iron: 7mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
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    Comments

      5 from 4 votes (2 ratings without comment)

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      Recipe Rating




    1. Barb R says

      January 22, 2024 at 2:34 am

      This was amazing! Even my husband who dislikes butternut squash loved it. Definitely top with chopped peanuts and cilantro.

      Reply
      • Sophie and Paul says

        February 21, 2024 at 11:28 am

        Thanks Barb, great to hear that it was a hit! And yes, we love the addition of garnishes to take it to the next level.

        Reply
    2. Barbara says

      December 18, 2022 at 1:07 pm

      5 stars
      Loved this recipe, even my meat eating husband said he loved it, and didn’t miss the meat. It also froze really well and was just as delicious when re heated.

      Reply
      • Sophie and Paul says

        December 29, 2022 at 11:56 am

        Thank you Barbara, glad the both of you enjoyed it! 🙂 Frozen curries are much loved in our house too.
        Take care, Sophie & Paul

        Reply
    3. Rebekah says

      July 21, 2022 at 12:15 pm

      What country would you say this typically would be made in?

      Reply
      • Sophie and Paul says

        July 21, 2022 at 3:12 pm

        Hi Rebekah, I would probably say you would make this in Britain and the US. Although this recipe and the method of preparing the curry take a load of inspiration from Indian cuisine, butternut and kale are not such typical ingredients used in India. So I would probably call the recipe Anglo-Indian 🙂 Take care

        Reply
    4. Anna says

      December 19, 2021 at 2:45 pm

      5 stars
      This curry is amazing! I swapped kale for baby spinach because kale is rare to find where I live. Thank you for another great recipe!

      Reply
      • Sophie and Paul says

        December 20, 2021 at 1:53 pm

        So glad you made it Anna! Spinach is a great swap for the kale. Thanks so much for your lovely feedback.

        Reply

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