Go Back
–+ servings

Butternut Squash Curry

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!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings

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.
  • For the sauce, heat vegetable oil in a large frying pan on medium-high heat and fry cumin seeds for 30 seconds.
  • 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.
  • Add the garlic and ginger and saute for 1 - 2 minutes.
  • Stir in the turmeric, curry powder, chilli powder and salt and fry for 30 seconds.
  • 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.
  • Stir in the coconut milk, vegetable stock and peanut butter, and let simmer for about 10 more minutes to thicken a bit again.
  • Stir in the washed and chopped kale and cook for another 2 minutes.
  • Finally, add the roasted squash and garam masala and stir to mix well and coat the squash in sauce.

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!

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
QR Code

Scan me

Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!