Vegan Butternut Squash Curry features nutty and sweet butternut squash, cauliflower and bell peppers cooked in a flavorful coconut milk sauce. This healthy dish is easy and great for lunch or dinner.
– ▢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 – ▢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
1. 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.
2. 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. 3. 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.
4. 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.
5. Add coconut milk, spices, Tamari or soy sauce and bring the sauce to a simmer. Cook until butternut squash is completely tender.
6. 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.
7. Sprinkle with some cilantro or parsley and serve.