Butternut Squash Curry

This red curry with butternut squash is one of my all-time favorite curry recipes. The butternut squash and almond butter make it extra satisfying, and pair beautifully with the rich, creamy coconut milk and flavorful, warming spices. Made in one pot in 30 minutes, it’s a perfect easy weeknight meal.⁠

This recipe is also 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.

This Butternut Squash Curry is:

  • Vegan
  • Nutty
  • Creamy
  • Warming
  • Satisfying
  • Super flavorful
  • Made in one pot
  • Nutrient packed
  • Made in less than 30 minutes
  • Versatile
  • Delicious!

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 free private facebook group to share your creations and inspire others! I love to see what you all are making out there.

Butternut Squash Curry

Veggies | Protein | Fat
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Active Time: 10 minutes
Inactive Time: 20 minutes
Servings 4

Ingredients
 

Veggies

  • 1 onion, diced
  • 1 butternut squash, small dice
  • 1 handful spinach, add after cooking

Protein & Fat

  • 1 cup chickpeas, cooked or canned
  • 1/4 cup peanut butter ​, 2 oz
  • 1 can coconut milk, any kind
  • roasted peanuts or cashews, to garnish

Seasonings

  • 1 tbsp red curry paste
  • 2 tsp yellow curry powder
  • 1 tbsp fresh ginger root, peeled and grated
  • lime wedges, to garnish
  • fresh cilantro, to garnish

Instructions
 

  • 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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More Curry Inspiration:

4 Comments

  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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