Butternut Squash Curry

Transform your dinner table with this vibrant and creamy Butternut Squash Curry, a comforting vegan dish packed with bold flavors and wholesome ingredients. Sweet, tender cubes of butternut squash simmer in a luscious coconut milk and tomato-based sauce, enriched with aromatic spices like curry powder, turmeric, and cumin. A pop of fresh ginger and garlic adds depth, while wilted spinach boosts its nutrition and color. Perfect for meal prep or a cozy weeknight dinner, this one-pot recipe is ready in under an hour and pairs beautifully with fluffy basmati rice or warm naan. Bursting with cozy autumn flavors and naturally gluten-free, this curry is a true crowd-pleaser for plant-based and omnivorous eaters alike.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium (about 2 pounds) Butternut squash
• 2 tablespoons Coconut oil
• 1 large Yellow onion
• 3 Garlic cloves
• 1 tablespoon (grated) Fresh ginger
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Turmeric powder
• 1 14-ounce can Canned diced tomatoes
• 1 14-ounce can Coconut milk
• 1 cup Vegetable broth
• 4 cups (packed) Spinach leaves
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 0.25 cup (chopped) Fresh cilantro
• 0 (for serving, optional) Cooked rice or naan

Directions

Step 1

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Set aside.

Step 2

Heat the coconut oil in a large pot or Dutch oven over medium heat.

Step 3

Finely chop the onion, mince the garlic, and grate the ginger. Add them to the pot and sauté for 4-5 minutes, until the onions are translucent and fragrant.

Step 4

Stir in the curry powder, ground cumin, and turmeric, cooking for 1 minute to toast the spices.

Step 5

Add the diced tomatoes, coconut milk, and vegetable broth to the pot, stirring to combine.

Step 6

Bring the mixture to a gentle simmer, then add the cubed butternut squash. Stir to ensure the squash is coated in the sauce.

Step 7

Cover the pot and let the curry simmer for 20-25 minutes, or until the butternut squash is tender when pierced with a fork.

Step 8

Uncover the pot and add the spinach leaves. Let them wilt into the curry, which should take about 2-3 minutes.

Step 9

Season with salt and black pepper to taste, adjusting as needed.

Step 10

Remove from heat and stir in the chopped cilantro.

Step 11

Serve the butternut squash curry warm with cooked rice or naan. Enjoy!

Nutrition Facts

Serving size	2439.2 grams (2439.2g)

Amount per serving	% Daily Value*
Calories	1349

Total Fat 45.20g	58%
Saturated Fat 27.20g	136%
Polyunsaturated Fat 4.60g
Cholesterol 8mg	3%
Sodium 7727mg	336%
Total Carbohydrate 228.60g	83%
Dietary Fiber 46.70g	167%
Total Sugars 68.00g
Protein 26.60g	53%

Vitamin D 0IU	0%
Calcium 762mg	59%
Iron 26mg	146%
Potassium 5276mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.5%

Protein: 7.5%

Carbs: 64.1%