Vegan Butternut Squash Curry

Why You'll Love This Recipe

Curry is a perfect dish for vegans - it usually contains lots of nutritious vegetables, beans or tofu for protein, and creamy coconut milk. There are no real rules to what you should include, which comes in handy when you need to clean out the fridge. This Butternut Squash Curry is:

• Allergy-friendly. This recipe is vegan, gluten-free, nut-free, and soy-free.
• Super fast. The whole recipe can be executed in under 30 minutes! Save even more time by preparing the ingredients in advance and keeping them in your fridge until you’re ready to make this delicious recipe.
• Perfect for meal prep. The flavors only get better after some time in the fridge, and it can also be frozen!
• Great for clearing out the fridge. Use up whatever bits and bobs of veggies you have languishing in the crisper drawer.

My vegan Butternut Squash Curry has all the fall flavors you could want in a healthy meal. The vibrant and versatile ingredients make this a satisfying and enjoyable weekday lunch or dinner. As a bonus, it’s done in one pot, meaning cleanup is a snap!

If you need another versatile veggie-packed meal, make sure to try my Creamy Vegetable Soup or my Vegetable Bean Casserole.

Ingredients and Substitutions

This is my basic curry recipe so no need to include all of the ingredients listed below. Feel free to add in additional vegetables, beans, or legumes. You can also remove anything that’s unappealing!

These are the ingredients I love to use:

• Olive oil - To sauté the onion, garlic, and ginger. Use coconut oil instead if you wish.
• Onion, Garlic, & Ginger -  For unforgettable flavors, this trio of aromatics is key. I prefer using fresh garlic cloves, but you can use powdered if that’s all you have. ¼ teaspoon of dried garlic = 1 clove fresh.
• Red Curry Paste - For flavor and spice. Reduce the amount you use to 1 tablespoon if you like it less spicy. *Make sure the brand you purchase does not contain fish.
• Seasonings - Yellow curry powder and turmeric powder will create a vibrant yellow hue and add both flavor and nutritional properties.
• Butternut Squash - Both fresh or frozen squash will work. If you're opting to use fresh, check out this fun hack for easily peeling your squash. You can also swap in kabocha squash or sweet potatoes.
• Coconut milk - Use full-fat coconut milk for richer flavor.
• Fire-Roasted Tomatoes -  If you can’t find fire-roasted, crushed tomatoes, diced tomatoes, or even Ro*Tel will work.
• Maple Syrup - For a touch of sweetness and balance. You can swap this for brown sugar or agave.
• Tamari - Feel free to use soy sauce if you don’t need it to be gluten-free. If soy is off the menu, try coconut aminos (also GF) or Bragg's Liquid Aminos (not GF).
• Lime Juice - To round out the flavors and add a hint of bright, citrusy acid. Citrus also helps us absorb the iron from the spinach more readily too! For the best flavor, opt for fresh limes.
• Fresh Baby Spinach - Because fresh greens are the best! Feel free to swap the spinach for kale or another favorite leafy green. If your greens are wilting, this is a great way to use them up.

Optional Variations

The best part about this butternut squash curry recipe is that it is basically a blank template for whatever you want to add! Here are a few ideas to get you started:

• Go Big On Beans. Adding 1 ½ cups of cooked chickpeas or ¾ cup of uncooked red lentils will give the curry more protein to fill you up. Note: Use a little extra water if using lentils and add them in with the squash so they have time to cook and soften. If using chickpeas or another cooked bean, add them in with the coconut milk.
• Add Other Protein. Besides beans, you can top off your curry with some Tempeh Crumbles or Tofu Crumbles. Alternatively, throw on some vegan chicken strips, grilled tofu steak, or marinated tofu for some extra protein.
• Add or swap in more veggies. Sliced bell peppers, broccoli or cauliflower florets, green peas, green beans, snap peas, sweet potatoes, regular potatoes, and even brussels sprouts all make for wonderful additions.
• Make it spicier by adding more red curry paste, or adding sriracha, sambal oelek, or chili garlic sauce. You can also sauté jalapeños or serranos with the aromatics!
• Make it milder by using less curry paste, or swapping in a milder curry paste instead.

Serving Suggestions

Serve a bowl of this vegan butternut squash curry over

• brown rice
• basmati rice
• quinoa
• pasta
• or serve with a simple flatbread

Top it with crushed cashews or peanuts, fresh cilantro, or lime wedges for flavor and crunch. You can also add a drizzle of cashew cream if you want a little extra richness.

Storing and Reheading

Store any leftovers in an airtight container for 2 or 3 days in the fridge. Keep the batches in individual containers for easy grab-and-go lunches.

Freeze leftover curry by adding it to a sealed bag or pyrex glass jar with a lid. Freeze for up to 3 months, and leave it in the fridge overnight to thaw. Reheat leftovers in a skillet on the stovetop or for a few minutes in the microwave.