Recipe by Samantha Scott
Creamy, cozy, and gently spiced comfort food you’ll want on repeat
This vegan butternut squash curry is the kind of meal that instantly makes everything feel a little cozier. Creamy coconut milk, tender roasted squash, and warm spices come together in a rich, satisfying curry that is comforting without being heavy. It is mildly spiced, full of flavor, and perfect for both cool fall evenings and simple weeknight dinners year-round.
The beauty of this recipe is its flexibility. It is delicious just as written, served over your favorite rice, but it also welcomes extra vegetables or toppings if you want to make it your own. Easy to prepare and packed with plant-based goodness, this curry has all the makings of a regular dinner rotation favorite.
Why You’ll Love This Recipe
- Creamy and Comforting – Coconut milk creates a rich, velvety curry sauce.
- Mildly Spiced – Warm spices add flavor without overpowering heat.
- Hearty and Filling – Butternut squash and chickpeas make it satisfying.
- Weeknight Friendly – Simple steps and easy ingredients.
Vegan Butternut Squash Curry
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Cozy Butternut Squash Coconut Curry
This cozy butternut squash coconut curry is creamy, mildly spiced, and easy to make. Roasted squash, chickpeas, and spinach simmer in a fragrant coconut curry sauce for a comforting vegan meal that pairs perfectly with rice.
Ingredients
For the Curry:
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2 tablespoons organic extra virgin olive oil
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1 medium yellow onion, finely chopped
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2 cloves garlic, crushed
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2 tablespoons mild curry powder
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1/4 teaspoon turmeric
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1/4 teaspoon ground coriander
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1/4 teaspoon ground sea salt
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1/2 cup vegetable broth
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1/2 tablespoon coconut sugar
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1 butternut squash, peeled and chopped into 1/2-inch pieces
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1 can garbanzo beans (chickpeas), drained
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8 ounces unsweetened canned coconut milk
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2 cups baby spinach leaves
Optional for Serving:
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Cooked rice, such as basmati
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Crushed nuts, such as cashews
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Fresh cilantro, chopped
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Fresh lime wedges
Instructions
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Preheat the oven to 350°F. Line a baking sheet with parchment paper and spread the chopped butternut squash in an even layer. Roast for about 10 minutes, just until the edges begin to char slightly. The squash should not be fully softened. Set aside.
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In a large pot over medium heat, add olive oil and chopped onion. Sauté until the onion is softened.
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Add garlic, curry powder, turmeric, coriander, and sea salt. Stir and cook for about 1 minute to warm the spices.
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Add vegetable broth and coconut sugar, stirring well to combine.
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Stir in coconut milk, chickpeas, and roasted butternut squash. Simmer for 10 to 15 minutes, stirring occasionally, until the squash and chickpeas are tender.
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Add baby spinach and stir just until wilted.
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Serve warm with rice and your choice of optional toppings.
Notes
Roast the squash lightly so it finishes cooking in the curry without becoming mushy.
Stir the curry occasionally while simmering to prevent sticking.
Taste and adjust seasoning before serving.
This curry thickens slightly as it cools.
Nutrition info is approximate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting, Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
