Vegan Butternut Squash Curry
Indulge in the delicious harmony of flavors with this Vegan Butternut Squash Curry recipe, where the rich creaminess of coconut milk meets the earthy sweetness of butternut squash in a bowl of pure plant-based comfort.
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Embrace the vibrant flavors of the season with this delectable Vegan Butternut Squash Curry recipe. As the leaves change and a chill fills the air, there’s nothing quite like a warm, aromatic curry to comfort your soul. This dish marries the natural sweetness of butternut squash with a harmonious blend of spices and coconut milk, resulting in a rich and creamy vegan curry that’s both nourishing and satisfying.
Whether you’re a seasoned vegan cook or just exploring plant-based cuisine, this recipe is a delightful introduction to the world of hearty, plant-based comfort food. So, let’s dive into the kitchen and embark on a culinary journey that celebrates the best of autumn’s bounty.
Fresh Vs. Packaged Butternut Squash
While fresh butternut squash requires a bit more effort in terms of peeling and cutting, many cooks find that the improved flavor and texture are well worth the extra time. Fresh squash is particularly wonderful in dishes like roasted butternut squash soup, savory casseroles, and roasted vegetable medleys. So, if you have the opportunity to use fresh butternut squash in your recipes, it can elevate your culinary creations and enhance your dining experience.
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Vegan Butternut Squash Curry
Ingredients:
2-3 tbsp olive oil
1 yellow onion, diced
3 cloves garlic
2 tsp curry powder
2 tbsp minced ginger
4 cups butternut squash, cubed
1 14 oz can fire roasted diced tomatoes
1 14 oz can coconut milk
5 cups baby spinach
Directions:
Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes.
Add the garlic, minced ginger and curry powder to the pan. Cook for another 2-3 minutes until the vegetables soften.
Add the diced butternut squash to the pan and mix well with the spices and vegetables. Pour in the can of coconut milk and the can of fire-roasted diced tomatoes. Stir everything together.
Reduce the heat to low, cover the pan, and let the curry simmer for about 20-25 minutes or until the butternut squash becomes tender. Stir occasionally to prevent sticking.
Once the butternut squash is cooked through, taste the curry and adjust the seasoning if needed. Turn off the heat and add the baby spinach. Stir to incorporate .
Serve the Vegan Butternut Squash Curry over cooked rice or with naan bread.
Vegan Butternut Squash Curry
Ingredients
- 2-3 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic
- 2 tsp curry powder
- 2 tbsp minced ginger
- 4 cups butternut squash, cubed
- 1, 14 oz can fire roasted diced tomatoes
- 1, 14 oz can coconut milk
- 5 cups baby spinach
Instructions
- Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes.
- Add the garlic, minced ginger and curry powder to the pan. Cook for another 2-3 minutes until the vegetables soften.
- Add the diced butternut squash to the pan and mix well with the spices and vegetables. Pour in the can of coconut milk and the can of fire-roasted diced tomatoes. Stir everything together.
- Reduce the heat to low, cover the pan, and let the curry simmer for about 20-25 minutes or until the butternut squash becomes tender. Stir occasionally to prevent sticking.
- Once the butternut squash is cooked through, taste the curry and adjust the seasoning if needed. Turn off the heat and add the baby spinach. Stir to incorporate .
Whether enjoyed on a chilly autumn evening or shared with friends and family, this curry embodies the essence of comfort food with a plant-based twist. I hope this recipe has not only satisfied your taste buds but also inspired you to explore the world of vegan cooking, where the possibilities are as abundant and vibrant as the butternut squash itself!
Looking for more vegan soup recipes like this Vegan Butternut Squash Curry?
Easy One Pot Vegan Minestrone Soup
Slow Cooker Vegan Creamy Tortilla Soup
Slow Cooker Vegan Potato and Leek Soup
I love seeing your finished projects! If you enjoyed making this Vegan Butternut Squash Curry or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy cooking!
