This Vegan Butternut Squash Curry features nutty and sweet butternut squash, crunchy cauliflower and bell peppers cooked in a flavorful coconut milk sauce. This healthy fall-inspired dish is quick, easy and great for lunch or dinner. Dairy-free and gluten-free.
The more I cook with butternut squash, the more I realise how versatile it is.
See, in Ukraine where I grew, butternut squash was not popular at all. In fact, even these days, you won’t find it anywhere.
It took me many years after I came here to the US to fall in love with this sweet and nutty vegetable. I buy it all year round, but even more so in fall months.
Warm and cozy Butternut Squash Soup are one of my favorites for when it’s rainy and chilly outside.
This vegan Indian Butternut Squash Curry is another great recipe to get the most of this healthy squash.
In addition to Butternut Squash, I added some more vegetables that I had in a refrigerator like cauliflower and bell peppers. You can of course use other veggies that are available in your home.
- butternut squash – for this recipe you’ll only need a half of a medium butternut squash
- bell pepper – I used green bell pepper
- cauliflower – I adore this vegetable for its healthy properties. When cooking it, I try to use this technique to preserve the most amount of nutrients
- tomato – for a bit of acidity
- vegan butter – for sautéing the veggies. I love using Miyoko’s vegan butter. If you’re following WFPBNO diet, you can skip the butter in a favor of some water and a bit of Maple syrup
- coconut milk – reduced or low fat. You can also a combination of coconut and almond milk for a lower fat content
- spices – mustard powder, curry powder, ground cumin, onion powder, turmeric, cayenne pepper
- Tamari or soy sauce
- arrowroot starch – for thickening the sauce
1. Heat a medium pan (I used 9 inches cast iron pan) over medium heat. Melt butter, add cubed butternut squash and brown it on the sides, about 3-5 minutes. Pour in water, cover the pan with a lid and, reduce the heat to low and steam butternut squash for 10-15 minutes until squash is tender but still has a little resistance.
2. If there’s any water, carefully drain it. Increase the heat to medium, add some more vegan butter, add bell pepper, cauliflower and tomato and sauté stirring occasionally for 5 more minutes.
3. Add coconut milk, spices, Tamari and bring the sauce to a simmer. Cook until butternut squash is completely tender. In a small bowl dilute arrowroot starch and 5 tbsp of curry sauce. Add the mixture to a pan and cook for a few minutes until it thickens. Sprinkle with some parsley and serve.
🍛 Similar Recipes
Vegan Butternut Squash Curry With Coconut Milk
- 2 tbsp vegan butter
- 1 lb butternut squash peeled and cut into small cubed
- ¼ c water
- ½ c green bell pepper diced
- ½ lb cauliflower cut into small florets
- 1 medium tomato diced
- 1 can (13.5 oz) coconut milk full fat or reduced fat
- ¼ tsp mustard powder
- ¼ tsp smoked paprika
- ½ tbsp curry powder
- ½ tsp cumin
- 1 tsp onion powder
- ¼ tsp turmeric
- ⅛ tsp Cayenne pepper
- 2 tbsp Tamari
- 2 tsp arrowroot starch
- 2 tbsp parsley chopped
- Melt 1 tbsp butter in a medium pan over medium heat, add cubed butternut squash and brown it on the sides, about 3-5 minutes. Pour in water, cover the pan with a lid, reduce the heat to low and steam butternut squash for 10-15 minutes until squash is tender but still has a little resistance.
- If there’s any water in a pan, carefully drain it. Increase the heat to medium, add the remaining 1 tbsp vegan butter, bell pepper, cauliflower and tomato and sauté stirring occasionally for 5 more minutes.
- Add coconut milk, mustard seed powder, smoked paprika, cumin, onion powder, turmeric, Cayenne pepper, Tamari and bring the sauce to a simmer. Cook until butternut squash is completely tender.
- In a small bowl dilute arrowroot starch and 5 tbsp of curry sauce. Add the mixture to a pan and cook for a few more minutes until the sauce thickens. Remove curry from the heat, sprinkle with some parsley and serve.