If you’re looking for a Butternut Squash curry, this has got to be the best one out there! This recipe brings together a delicious combination of ingredients, including tender butternut squash, crisp bell pepper, and cauliflower, all simmering in a creamy full-fat coconut milk sauce infused with an aromatic mix of curry powder, turmeric, and cumin. Plus, it's dairy free and gluten free!
This butternut squash curry is a wholesome, comforting dish that’s perfect for cozy weeknight dinners or festive family gatherings. The star ingredient of this dish is the butternut squash, which is browned to perfection before being simmered until tender. Plus, the addition of vibrant vegetables and aromatic spices elevates this curry to a whole new level of deliciousness.
What sets this recipe apart is its vegan-friendly ingredients without compromising on taste. The use of vegan butter and full-fat coconut milk not only makes this dish vegan, but it also gives it a deliciously creamy texture. The result is a classic curry that’s not only bursting with flavors but also fits the vegan lifestyle.
Read on to learn exactly how to make this delicious butternut squash curry recipe today!
Jump to:
- What is a Butternut Squash Curry?
- Why This Is The Best Butternut Squash Curry Recipe
- What You Need to Make Butternut Squash Curry At Home
- How to Make Butternut Squash Curry Step by Step
- Tips For Making the Best Butternut Squash Curry Every Single Time
- Serving Suggestions
- Recipe Variation Ideas for Butternut Squash Curry
- Frequently Asked Questions
- How to Store Leftover Butternut Squash Curry
- Similar Recipes
- Recipe
What is a Butternut Squash Curry?
Butternut squash curry is a delicious, aromatic dish that is a feast for the senses. It generally consists of cubed butternut squash, simmering in a sauce bursting with flavors from a blend of spices such as curry powder, turmeric, cumin, and more.
This dish often includes other vegetables like tomatoes, bell peppers, and cauliflower and is enhanced with full-fat coconut milk to give it a creamy, rich texture.
My recipe for butternut squash curry has got to be the tastiest one out there. It 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 both lunch and dinner. It’s dairy-free, gluten-free, vegan-friendly, and full of nutrients.
What sets this recipe apart from other butternut squash curry recipes is the perfect blend of spices, the simplicity of making it in one pot, and its versatility. The combination of curry powder, cumin, and smoked paprika creates a foolproof, rich, and delicious flavor profile.
The convenience of using just one pot for the whole dish makes for easy cleanup. Plus, this curry is ready in just 40 minutes, making it perfect for busy days or for meal prepping.
Simply pair it with healthy grains like basmati rice or quinoa and fresh vegetables for a complete, satisfying meal. The end result is a tender, flavor-packed dish that you’ll fall in love with!
Why This Is The Best Butternut Squash Curry Recipe
Ease of Preparation: This butternut squash curry skips complicated steps, making it a joy to create. From browning the squash to stirring in spices, each step is straightforward, ensuring a smooth cooking experience.
Versatile: The beauty of this dish lies in its adaptability. Feel free to substitute the vegetables or adjust the spices to suit your taste. Whether you prefer it hot or mild, it is a versatile recipe that caters to all taste preferences.
Delicious: The unique blend of spices - curry powder, cumin, smoked paprika, and turmeric among others, promises a burst of flavors in every bite. The sweetness of butternut squash perfectly balances the spices, ensuring a delicious, hearty meal.
Crowd Pleaser: This butternut squash curry, simmering with a warm golden hue and aromatic ingredients, is a surefire hit at any gathering. So whether you’re hosting a dinner party or looking for a family-friendly meal, this dish is guaranteed to please.
Simplicity & One-pot method: No need to juggle between multiple pots and pans. This recipe requires just one good sauté pan or Dutch oven, making for an easy cleanup. Plus, it’s ready in just 40 minutes, perfect for busy weeknights or meal prepping for the week ahead.
What You Need to Make Butternut Squash Curry At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious butternut squash curry recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Vegan butter: You’ll be needing some vegan butter to make this recipe. The vegan butter will be used to sauté the vegetables, giving the dish a rich, buttery flavor without any dairy.
Butternut squash: We’ll also need some peeled and cubed butternut squash. The butternut squash will add a sweet, slightly nutty flavor to the curry and become fork-tender when cooked in the simmering sauce.
Green bell pepper: You’ll be needing some diced green bell pepper. These vegetables will add a wonderful crunch to the dish, providing a nice contrast to the tender butternut squash.
Cauliflower: We'll also need some cauliflower florets and this a vegetable I absolutely love! When preparing it, it's important to preserve one of the cauliflower's most important antioxidants such as Sulphoraphane. Whenever I cook anything with cauliflower, I use this technique
Tomato: We’ll also need one diced medium tomato. The tomato will break down during cooking, adding a fresh, tangy taste to the curry.
Coconut milk: You’ll be needing some full-fat or reduced-fat coconut milk. The coconut milk will form the creamy base of the curry sauce, adding a rich sweetness that balances out the spices.
Flavor Enhancers:
Spices: We’ll also need a blend of spices, including mustard powder, smoked paprika, curry powder, cumin, onion powder, turmeric, and Cayenne pepper. These spices will infuse the curry with their warming flavors, giving the dish its distinctive taste.
Tamari or soy sauce: You’ll be needing some Tamari or soy sauce. This ingredient will add a depth of flavor, enhancing the overall taste of the curry.
Arrowroot starch: We’ll also need some arrowroot starch. This ingredient will act as a thickener for the sauce, ensuring it coats every piece of vegetable perfectly.
Fresh cilantro: You’ll be needing some fresh cilantro. This herb will be used as a garnish, lending a refreshing, citrusy note to the curry.
How to Make Butternut Squash Curry Step by Step
Making this incredible curried butternut squash soup recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
To make this mouthwatering dish, follow these detailed instructions. Each step focuses on a specific part of the process, ensuring a seamless cooking experience.
- Start off by washing and peeling your squash. Cut the squash in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.
- Heat a large pan or pot (I used a Dutch Oven) 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 fork-tender but still has a little resistance.
- If there's any water, carefully drain it. Increase the heat to medium, stir in some more vegan butter, add bell pepper, cauliflower and tomato and sauté stirring occasionally for 5 -7 more minutes until cauliflower is tender.
- Add coconut milk, spices, Tamari or soy sauce and bring the sauce to a simmer. Cook until butternut squash is completely tender.
- In a small bowl dilute arrowroot starch and 3 tablespoon of water. Add the mixture to a pan and cook for a few minutes until it thickens. Sprinkle with some cilantro or parsley and serve.
Tips For Making the Best Butternut Squash Curry Every Single Time
Selecting the Squash: For this butternut squash curry recipe, it’s key to choose a ripe, firm squash with a solid beige color. Avoid squash that’s wrinkly or has soft spots. Some minor scratches are fine, but avoid any with cuts or bruises.
Preparing the Squash: Cutting the squash into small cubes increases the surface area, allowing it to absorb more of the flavors from the spices and sauce. Remember to scrape out the seeds before dicing. Being consistent with the size of the cubes will ensure even cooking.
Browning the Squash: Browning the squash before simmering it in the sauce elevates the overall taste and texture of the dish. This process, done over medium heat, caramelizes the sugars in the squash, giving it a deeper flavor profile.
Cooking the Vegetables: Cooking the vegetables separately before adding them to the curry helps maintain their individual flavors. When they’re fork-tender, they’re ready to be added to the sauce.
Using Full-fat Coconut Milk: For a creamy, rich sauce, use full-fat coconut milk in this recipe. It provides a silky texture and a subtle sweetness that complements the butternut squash and spices beautifully.
Serving Suggestions
Basmati Rice: A bowl of steaming Basmati rice is a classic pairing for any curry, and my butternut squash curry is no exception. The fluffy grains of rice soak up the flavorsome coconut milk sauce, providing a delightful contrast to the tender chunks of squash and crunchy cauliflower. You can also use any other white rice or brown rice!
Crunchy Tomato Salad: Enhance the flavor of this humble curry with my Crunchy Tomato Salad. The freshness and crisp texture of the salad balance out the rich, creamy flavors of the curry, making it a meal to remember.
Naan Bread: When serving this butternut squash curry, consider adding a side of warm naan bread. This soft, fluffy bread is perfect for scooping up the curry and savoring every last drop of the delicious sauce.
Cilantro Lime Rice: Elevate your meal with a side of cilantro lime rice. The zesty lime and fresh cilantro flavors complement the robust curry spices, adding an extra layer of depth to the meal.
Steamed Greens: For a healthful addition, serve this curry with steamed kale or spinach. The slight bitterness of these greens contrasts beautifully with the sweet butternut squash and the creamy curry sauce.
Pickled Vegetables: A side of pickled vegetables, such as cucumbers or radishes, can provide a tangy contrast to the rich, hearty flavors of the butternut squash curry. The crunch and acidity of the pickles refresh the palate, making every bite of curry even more enjoyable.
Vegan Raita: A vegan version of the classic Indian side dish, raita, made with coconut yogurt, cucumber, and fresh herbs, can be a cooling counterpoint to the warmth and spice of the butternut squash curry. It’s a refreshing and creamy addition that rounds off the curry perfectly.
Recipe Variation Ideas for Butternut Squash Curry
This delicious butternut squash curry recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Chicken Delight: If you’re not strictly vegan, add some protein to this dish by stirring in some diced chicken. Cook the chicken in the pan before adding the vegetables. This version will have you enjoying a tender, flavorful chicken amidst the spicy, sweet butternut squash curry.
Bean Boost: Add a can of drained and rinsed chickpeas to the curry for an extra dose of protein. Chickpeas, with their nutty taste, complement the flavors of the squash and spices, while also making the dish more filling.
Sweet and Spicy: For a twist on the traditional curry flavor, add a tablespoon of maple syrup and increase the amount of cayenne pepper. The maple syrup will add a hint of sweetness, balancing the heat of the extra spices and adding a unique twist to the dish.
Rice Bowl: For a hearty meal, serve this butternut squash curry over a bowl of cooked basmati rice. The rice will absorb the sauce and spices, creating a wonderfully flavorful and satisfying dish.
Greens Galore: Stir in a handful of spinach or kale near the end of the cooking process. These leafy greens will add a splash of color, a boost of nutrients, and a lovely contrast of textures to the curry.
Garlic Explosion: If you’re a fan of garlic, double the amount in the recipe. The extra garlic will infuse the curry with a strong, aromatic flavor that adds depth and richness to this butternut squash curry.
Frequently Asked Questions
Absolutely! This dish is versatile and can accommodate a variety of vegetables. Shiitake mushrooms, parsnips, Brussels sprouts, sweet potatoes, and broccoli are all great additions. Don’t forget about healthy greens - you can throw in some spinach, kale, or chard and let them wilt for a few minutes. For a protein boost, consider adding plant-based proteins like chickpeas, black beans, or Cannellini beans.
Yes, you can. Kabocha squash can be a wonderful substitute for butternut squash. Both types of squash have a sweet and nutty taste, which would work well in this recipe.
Yes, you can substitute curry paste for curry powder. However, keep in mind that the flavor profile will be slightly different. Red curry paste is generally more spiced and fragrant and is commonly used in Thai curries. It contains various spices, oils, and fresh ingredients like ginger or garlic. Curry powder, on the other hand, is mildly spiced and is a staple in Indian cooking, containing only dried spices. If you want to make the swap, we recommend using 1 tablespoon of curry paste.
Definitely! Making curry in a slow cooker can yield delicious results. Simply add all the ingredients and let it cook on low for 7-8 hours, or on high for 3-4 hours. This method allows the flavors to meld together beautifully, resulting in a rich and flavorful dish.
How to Store Leftover Butternut Squash Curry
Once you have enjoyed your flavorful dish of vegan butternut squash curry, you might find yourself with some leftovers. Here is how you can store the remaining curry to ensure it retains its delicious taste and ingredients’ tender texture.
If you plan to consume the leftover curry within a few days, store it in an airtight container in the refrigerator. This method will keep your curry fresh for 2 to 3 days. When you are ready to enjoy it again, simply reheat the curry in a microwave-safe dish for 30-40 seconds or simmer on medium heat in a pot until warm.
However, if you have made a large batch and want to store it for a longer period of time, freezing is a great option. To freeze your Butternut Squash Curry, distribute the curry among freezer-friendly zipper bags, making sure to remove as much air as possible before sealing.
Arrange the bags in a single layer in the freezer; this will allow the curry to freeze evenly, preserving the flavors and the texture of the vegetables. Your curry will keep for up to 3 months in the freezer.
When it comes to thawing your frozen curry, there are a couple of ways to go about it. If you have some time, leave the bag of curry to defrost in the refrigerator overnight. Then, reheat it by simmering in a pot for a few minutes until it’s piping hot.
If you’re short on time, you can place the bag with the vegan squash curry into a pot of warm water to defrost it quickly. After it’s thawed, reheat on the stovetop until it’s ready to serve.
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If you're looking for a quick overview of the recipe, please check out my Butternut Squash Curry web-story.
Recipe
Vegan Butternut Squash Curry With Coconut Milk
Ingredients
- 2 tablespoon vegan butter
- 1 lb butternut squash peeled and cut into small cubed
- ¼ c water or vegetable broth
- 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 teaspoon mustard powder
- ¼ teaspoon smoked paprika
- ½ tablespoon curry powder
- ½ teaspoon cumin
- 1 tsp onion powder
- ¼ teaspoon turmeric
- ⅛ tsp Cayenne pepper
- 2 tablespoon Tamari or soy sauce
- 2 teaspoon arrowroot starch
- 2 tablespoon fresh cilantro chopped
Instructions
- Start off by washing and peeling your squash
- Cut the squash in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.
Brown the squash
- Heat a large pan or pot (I used a Dutch Oven) over medium heat. Melt butter, add cubed butternut squash and brown it on the sides, about 3-5 minutes.
Cook the squash
- Pour in water (or vegetable broth), 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.
Cook the remaining veggies
- If there's any water, cover the pan with a lid and carefully drain the water. Increase the heat to medium, stir in some more vegan butter, add bell pepper, cauliflower and tomato and sauté stirring occasionally for 5 more minutes until cauliflower is tender.
Stir in spices
- Add coconut milk, spices, Tamari and bring the sauce to a simmer. Cook until butternut squash is completely tender.
Dilute the arrowroot starch
- In a small bowl dilute arrowroot starch and 3 tablespoon of water. Add the mixture to a pan and cook for a few minutes until it thickens.
Finish
- Sprinkle the curry with some fresh cilantro or parsley and serve.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Carol says
Hi Iryna,
I am hoping to make this in crock pot and I am just uncertain about how to do it. I know the squash will be a long time cooking but the cauliflower is fairly quick cooking so I know I cannot just throw everything in and let it cook.Do I cook the cauliflower separately or add it 3-4 hours down the line?
Iryna says
Hi Carol!
I've never made this recipe in a crockpot but I would also think the vegetables will need different cooking times. I would cook squash on low for about 3 hours and then add cauliflower for another hour or two. OR, cook squash on high for 1 hour and cauliflower for another hour. I hope this helps:) If you make this recipe, please let me know how it turns out.
Gail Montero says
With that yummy combo of spices I can just imagine how aromatic and tasty this squash curry is! Who needs meat when it's so tasty on its own!
Maria San Juan says
This is yummy! I am salivating reading this!
Holley says
This was sooooo good! I love curry and this recipe is delicious! I'm going to make this again soon. Thanks!
Anjali says
This curry was so unbelievably delicious!! It was spicy, flavorful and satisfying - was the perfect weeknight dinner for our family!
Sharon says
Absolutely delicious! The seasonings in this curry recipe were perfect. It was so comforting on a grey wintery day. Thanks!