This post may contain affiliate links. Please see our disclosure policy.
Thanks to curry paste and simple seasonal ingredients, this Butternut Squash Curry delivers warm, creamy goodness in a fraction of the time of traditional curries.
Why you will love this recipe: This rich and complex vegetarian curry comes together fast with budget-friendly, easy-to-find ingredients and is dairy-free, gluten-free, and vegan-friendly.
The Vegetarian Curry My Family Didn't Want to Like
Let me be honest with you for a minute. While I love curry and plant based recipes, my family tends to be skeptical. So when I said I was serving a meal that was both vegan-friendly and made with curry, they all collectively groaned.
So imagine my surprise (and theirs!) when they devoured this curry, leaving me with NO leftovers that I secretly hoped for.
Now this vegetarian curry is a recipe we all look forward to. And thankfully for me (and you!) it is incredibly easy to make.
Happy Cooking! xo Kristen
Notes on Ingredients & Substitutions
Not only are the ingredients simple, affordable, and available at most grocery stores, I have a few notes on substitutions to make this recipe work for you!
- Butternut Squash: This recipe for 4 cups of cubed butternut squash, which is equivalent to 1 medium squash. Feel free to swap the squash out for diced sweet potatoes, no other change to the recipe needed.
- Curry Paste: For this recipe I recommend using a mild red curry paste. Leftover curry paste? Use it to make my one-pan dumpling bake recipe.
- Kale: In place of kale, feel free to use spinach or omit the greens altogether.
- Peanut Butter: Be sure to use creamy, all-natural, unsweetened peanut butter, not sweetened or shelf-stable peanut butter. You can also substitute creamy, all-natural almond butter or tahini in place of peanut butter if desired.
- Coconut Milk: For the richest curry, use full-fat canned coconut milk. Lighten it up by using light canned coconut. Refrigerated coconut milk will not work.
Time Saving Tip
It costs about the same to purchase a package of diced butternut squash from the produce section as it does to purchase a whole squash and it will save you 5 to 10 minutes of prep work!
How to Prepare Butternut Squash Curry
This Butternut Squash Curry is a surprisingly easy one pan dinner recipe. That said, these steps are provided to help ensure your success. Think of it as me guiding you in your kitchen.😊
- Sauté Aromatics. To develop flavor quickly, it's best to sauté the onion and ginger over medium heat until the onion has softened and the ginger is aromatic.
- Simmer Curry. Add the broth, peanut butter, curry paste, and spices to the pot. Once incorporated, add in the squash and chickpeas and bring to a boil. Once boiling, reduce the heat and simmer until the squash is fork-tender.
- Add Kale and Coconut Milk. Once the squash is tender, add in the coconut milk and kale and cook for another minute or two, or until the kale softens slightly.
- Serve: You can serve Butternut Squash Curry on its own or over Instant Pot Brown Rice, Instant Pot Jasmine Rice, or tossed with pasta.
Storage & Reheating Instructions
- Refrigerate: Store leftover vegetarian curry in an airtight container for up to 5 days in the refrigerator.
- Freeze: Freeze the cooled leftover curry in a freezer-safe container for up to 3 months.
- Reheat: If needed, defrost the curry overnight in the refrigerator. Reheat the curry in a saucepan over low heat or heat individual servings in 1-minute intervals in the microwave.
More Favorite Vegan-Friendly Dinner Recipes
Looking to incorporate more vegan-friendly dinner recipes into your family's diet? Check out a few more favorites below.
- Vegetarian Lettuce Wraps
- Sweet Potato Tacos
- Vegetarian Tikka Masala
- Kale Pasta
- Stuffed Portobello Mushrooms
Butternut Squash Curry
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 inch fresh ginger, peeled and grated
- 3 cups low-sodium vegetable broth
- 1 tablespoon all-natural creamy peanut butter
- 1 tablespoon red curry paste
- 1 teaspoon curry powder
- 1 teaspoon coriander powder
- 4 cups butternut squash, 1-inch cubes
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (13.5-ounce) can coconut milk
- 2 cups kale, de-stemmed and chopped into bite-size pieces
- salt and pepper to taste
- 1 small lime
Instructions
- In a large, heavy-bottomed saucepan, heat 1 tablespoon extra virgin olive oil over medium heat. Add in 1 small yellow onion (minced) and cook for 5 minutes, or until softened. Add the 1 inch fresh ginger (grated) and cook for another minute, or just until fragrant.
- Whisk 3 cups low-sodium vegetable broth, 1 tablespoon all-natural creamy peanut butter, 1 tablespoon red curry paste, 1 teaspoon curry powder, and 1 teaspoon coriander powder to the pot and whisk to combine. Stir 4 cups butternut squash and 1 (15-ounce) can chickpeas (drained).
- Raise the heat to high and bring it to a gentle boil. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the squash is fork-tender.
- Once the squash is tender, add 1 (13.5-ounce) can coconut milk and 2 cups kale (chopped) and cook for another minute or two, or until the kale softens slightly. Note: If you would like softer kale, add it to the pot when the curry still has 10 minutes left to simmer.
- Remove the curry from the heat. Taste and season with salt and pepper if needed. Squeeze the juice of 1 small lime into the curry and stir to incorporate. Serve the curry over pasta, rice, or with a side of Naan bread
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great curry recipe! Love making this!
I too have started a more fresh way of eating and this recipe is perfect! With so many tasty flavors, my family won't even know they are eating healthy! Anything in coconut milk is a win in my home!