30-Minute Butternut Squash Curry

This red curry with butternut squash is one of my all-time favorite curry recipes. Butternut squash and peanut butter make this curry extra satisfying, and pair beautifully with the rich, creamy coconut milk and flavorful, warming spices. Made in one pot in 30 minutes, this curry is a perfect easy weeknight meal and great for batch cooking. It’s vegan too, but nobody will notice.

This Butternut Squash Curry is:

  • Vegan
  • Nutty
  • Creamy
  • Warming
  • Fragrant
  • Satisfying
  • Super flavorful
  • Easy to make
  • Made in one pot
  • Perfect for batch cooking
  • Nutrient packed
  • Made in less than 30 minutes
  • Delicious!

Ingredients & Substitutions

This recipe is very versatile! Swap butternut for pumpkin, spinach for kale, peanut butter for almond butter, chickpeas for tofu, throw in carrots and green beans, and so on. Use whatever you’ve got. Just make sure to use a good quality curry paste. I recommend this brand.

How to Peel and Cut Butternut Squash

Peeling and chopping butternut squash can be intimidating if you don’t know how to do it, and if you don’t have a big knife. Here’s a great video tutorial. Or, just buy pre-cubed squash. I won’t judge.

Looking for More Easy Vegan One-Pot Dinners?

If you make this butternut squash curry, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my facebook group to share your creations and inspire others! I love to see what you all are making out there.

30-Minute Butternut Squash Curry

This delicious butternut squash curry is rich, flavorful, vegan, and made in one pot in 30 minutes for a perfect weeknight meal.⁠
5 from 5 votes
Print Pin Ratings & Comments
Active Time: 10 minutes
Inactive Time: 20 minutes
Servings 4



  • 1 onion, diced
  • 1 butternut squash, small dice
  • 2 handfuls of spinach, optional, add after cooking
  • 1 cup chickpeas, cooked or canned
  • 1/4 cup peanut butter ​, 2 oz
  • 1 can coconut milk, any kind
  • 1 tbsp red curry paste
  • 2 tsp yellow curry powder
  • 1 tbsp fresh ginger root, peeled and grated
  • 2 garlic cloves, minced


  • roasted peanuts or cashews, to garnish
  • lime wedges, to garnish
  • fresh cilantro, to garnish


  • Add the butternut squash and onions to a deep skillet or pot, along with a splash of oil (or water if cooking oil-free).
  • Cover with a lid and simmer over medium low heat, stirring occasionally, for about 10 minutes or until the butternut squash is soft.
  • Add the ginger and garlic, and stir for another minute, until fragrant.
  • Add the red curry paste, yellow curry powder, coconut milk, peanut butter, and chickpeas. Thin with a little water or broth if desired.
  • Simmer for another 10 minutes, stirring occasionally. You want the butternut squash to be so soft that it disintegrates into the sauce.
  • Add the spinach for the last minute or so of cooking.
  • Serve atop rice and garnish with crushed nuts, cilantro, and lime wedges.
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  1. I want to make this but was wondering if you think sweet potatoes would be just as good? I have a big bag that I want to use up. Thanks!

  2. Anonymous

    This was a delightfully flavorful and heartwarming meal. Thank you!

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  6. Anonymous

    5 stars
    Excellent! I made this tonight and it was a hit. I doubled the amount of curry paste (like spicy things) and we loved it. I saved the recipe and it will be added into my regular rotation of recipes. Thanks for sharing!

    • Katie Gates

      Thank you for your feedback! I made this tonight too, I’m glad you love it as much as I do!

  7. This looks amazing! Can you pls tell me the breakdown if I were following a no sugar, no flour weight loss plan. I know you were following it at one point. Thxxxxx

    • Katie Gates

      Hi Cheryl, unfortunately I have been asked by BLE not to give BLE breakdowns for any of my recipes. They have updated their trademark rules and now it’s a violation for bloggers like me to share any content explicitly broken down for the BLE food plan or to mention BLE explicitly.

      That said, I still try my best to serve BLEers by creating sugar and flour free recipes, and this one should be fairly easy to adapt to your food plan. You could also use the total meal weight method. If you ask in an official BLE community they can help you with the measurements. Thanks for understanding!

  8. Claire Paul

    5 stars
    Really appreciate your inspiration and skill. I’d probably guess to put in a clove, and your Ingredient list doesn’t include garlic, called for in instruction #3. How much?

  9. Claire Paul

    5 stars
    so delicious! I added a bit of salty ume vinegar

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