Delicious Vegan Honeynut Squash Curry
Savor the warm, rich flavors of fall with this Delicious Vegan Honeynut Squash Curry—comforting, creamy, and packed with seasonal goodness!
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Get ready to cozy up with a bowl of autumnal comfort with this Delicious Vegan Honeynut Squash Curry! Combining the naturally sweet, nutty flavor of honeynut squash with aromatic spices and creamy coconut milk, this dish brings all the warmth and richness you crave in a fall meal.
Perfect for a hearty dinner or meal prep for the week, this curry is packed with flavor, wholesome ingredients, and a touch of seasonal magic. Grab your squash and let’s dive into this fall-inspired delight!
What is Honeynut Squash?
Honeynut squash is a smaller, sweeter variety of butternut squash. It has a similar elongated shape but is about half the size and has a richer, more concentrated flavor with notes of caramel and nuttiness. Its skin is thinner than butternut squash, so it’s easier to peel (and sometimes even edible when roasted).
Honeynut squash also has a vibrant orange flesh, making it perfect for roasting, soups, curries, or even as a standalone side dish. It’s a fall favorite, offering both flavor and versatility in the kitchen!
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Delicious Vegan Honeynut Squash Curry
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Ingredients:
2 honeynut squash or 1 small butternut squash (you’ll need approximately 4 cups of chopped squash)
4-5 tbsp olive oil
4 cloves garlic, minced
1 1/2 tbsp freshly grated ginger
1 red onion, diced
2 tbsp red curry paste
1 can coconut milk (you can use either reduced-fat or full-fat. Full-fat will give the curry a richer taste)
1 can chickpeas, drained and rinsed
2 cups loosely packed baby spinach
1 tbsp fresh lime juice
Salt and pepper to taste
Directions:
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Chop the honey nut squash and remove the seeds. Arrange on the baking sheet, drizzle with olive oil, add salt and pepper, and bake for 30-35 minutes, until golden and tender.
In a large pan, heat 2-3 tbsp of olive oil over medium heat. Add the red onion. Cook for 3-5 minutes. Add the garlic and grated ginger and cook for an additional 2 minutes, stirring frequently.
Add the coconut milk, red curry paste and chickpeas and stir to combine. Bring to a boil and then out the heat on low. Cover the curry and cook for an additional 10 minutes. Add the freshly squeezed lime juice and season with salt and pepper. Stir in the baby spinach.
Serve with Basmati rice or quinoa and a side of naan.
Delicious Vegan Honeynut Squash Curry
Ingredients
- 2 honeynut squash or 1 small butternut squash (you’ll need approximately 4 cups of chopped squash)
- 4-5 tbsp olive oil
- 4 cloves garlic, minced
- 1 1/2 tbsp freshly grated ginger
- 1 red onion, diced
- 2 tbsp red curry paste
- 1 can coconut milk (you can use either reduced-fat or full-fat. Full-fat will give the curry a richer taste)
- 1 can chickpeas, drained and rinsed
- 2 cups loosely packed baby spinach
- 1 tbsp fresh lime juice
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Chop the honey nut squash and remove the seeds. Arrange on the baking sheet, drizzle with olive oil, add salt and pepper, and bake for 30-35 minutes, until golden and tender.
- In a large pan, heat 2-3 tbsp of olive oil over medium heat. Add the red onion. Cook for 3-5 minutes. Add the garlic and grated ginger and cook for an additional 2 minutes, stirring frequently.
- Add the coconut milk, red curry paste and chickpeas and stir to combine. Bring to a boil and then out the heat on low. Cover the curry and cook for an additional 10 minutes.
- Add the freshly squeezed lime juice and season with salt and pepper. Stir in the baby spinach.
Looking for more vegan soup recipes like this Vegan Chickpea Spinach Curry?
Slow Cooker Vegan Creamy Tortilla Soup
Slow Cooker Vegan Potato and Leek Soup
I love seeing your finished recipes! If you enjoyed making this Vegan Chickpea Spinach Curry or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy cooking!
