Loaded with seasonal ingredients and plenty of veggies, this vegan Butternut Squash Curry is the perfect recipe for dinner or meal prepping. All you need is one pot and it’s ready to enjoy in about 40 minutes!
Topping: crushed cashews or peanutsfresh cilantro, lime wedges
Instructions
Add oil and onions to the pan and cook for 5 minutes
Add garlic and ginger and cook for 2 minutes
Add curry paste, curry powder, turmeric and butternut squash and cook for another 2 minutes while stirring
Add rest of the ingredients (except spinach and toppings), stir, cover and cook for 10-15 minutes on or until squash is tender
Add spinach and stir until fully wilted
Turn off the heat, uncover and let sit 5 minutes to thicken
Serve with your favorite grain and add any toppings
Notes
This curry can be made the night before and reheated the next day.
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.