If you couldn’t tell, I’m on a bit of a curry kick right now. I mean, what’s not to love?! Tender veggies simmered away in a creamy coconut milk broth filled with warming spices — curry is just one of those perfect meals for fall and winter.
To be quite honest I’ve had a version of this recipe in my archives for a while now, so I’m really excited to be sharing it with you all now! Meet my vegan butternut squash curry with cauliflower and chickpeas!
She’s a gorgeous golden bowl of goodness (say that 5 times fast) that will warm your home in no time. Seriously, this incredible curry takes just about 30 minutes to make right in one pot, is great for meal prep, and is even freezer-friendly! Serve it up with your fav sides and get ready for a nourishing week.
Ingredients in this butternut squash curry
Get ready to fall in LOVE with all of the flavors and veggies in this vegan butternut squash curry recipe. Here’s what you’ll need to make it:
- Vegetables: we’re loading this yellow curry up with an onion, carrot, fresh butternut squash, cauliflower, and spinach.
- Herbs & spices: get all of those wonderful flavors from garlic, ginger, curry powder, turmeric, and cayenne pepper.
- Coconut milk: the curry is simmered in a can of full-fat coconut milk for all that creamy goodness.
- Broth: you’ll also need vegetable broth (or chicken broth, if not vegan/vegetarian) to simmer all of the ingredients.
- Peanut butter: I love to add a little natural creamy peanut butter for a deep umami flavor.
- Soy sauce: for added savoriness, we’re adding a couple tablespoons of gluten free soy sauce. You can also use coconut aminos.
- Chickpeas: each serving packs 13g of plant-based protein from chickpeas!
- To garnish: I like to top my bowl with fresh cilantro and chopped peanuts.
Learn how to peel and cut a butternut squash
We’re adding fresh cubed butternut squash to this curry recipe, so be sure to head to this post to learn the easiest, safest way to peel and cut your squash!
No squash? No problem.
The butternut squash can easily be swapped for fresh cubed pumpkin or sweet potato.
Choose your protein
Feel free to add or swap the chickpeas for cubed tofu, diced or shredded chicken, or even shrimp!
Easy butternut squash curry made in one pot
- Cook the veggies. Start by cooking down the onion, carrot, cauliflower, and butternut squash in a little coconut oil until they begin to soften. Stir in the garlic, ginger, curry powder, turmeric, and cayenne pepper.
- Simmer the curry. Stir in the coconut milk, broth, peanut butter, soy sauce, salt and pepper. Bring everything to a simmer for a few minutes, then stir in the chickpeas and simmer for 10 more minutes.
- Add spinach, serve & devour. Right before you’re ready to serve, stir in the spinach and cook until it wilts, taste and adjust any seasonings, then serve it up. Top your bowl with cilantro and chopped peanuts if you’d like!
Our favorite ways to serve this butternut squash curry
This gorgeous curry is delicious as is, but I love serving it with one of these sides:
How to store & freeze butternut squash curry
- In the fridge: store this yellow butternut squash curry in the refrigerator for up to 4 days in an airtight container.
- In the freezer: Be sure to not overcook the vegetables. Let the curry cool completely before transferring it to a freezer-safe reusable bag or airtight glass container. Freeze for up to 2 months. To reheat it, simply thaw the curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice, or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.
More vegan meals you’ll love
Get all of my vegan dinners here!
I hope you love this one pot butternut squash curry recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
One Pot Butternut Squash Yellow Curry
Nourishing one pot butternut squash curry filled with warming flavors from ginger, curry powder, turmeric, and creamy coconut milk. This veggie-packed butternut squash curry is the perfect vegan dinner with plenty of protein from chickpeas. Enjoy it on its own or with rice or naan!
- For the curry:
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 1 large carrot, thinly sliced
- 2 cups cubed fresh butternut squash
- 3 cups cauliflower florets (from 1 small head cauliflower)
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon yellow curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, plus more if you like it a little spicy
- 1 (15 ounce) can full-fat coconut milk
- 1 cup vegetarian broth
- 2 tablespoons natural creamy peanut butter
- 1 to 2 tablespoons gluten-free soy sauce or coconut aminos, to taste
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1-2 cups fresh spinach, chopped
- To garnish:
- Chopped peanuts
Add coconut oil to a large deep skillet, pot or dutch oven and place over medium heat. Once coconut oil is melted, add in the onion, carrot, cauliflower florets, and butternut squash and saute, stirring occasionally, until cauliflower and butternut squash begin to soften, this should take 5 to 10 minutes. Next, stir in the garlic and ginger, curry powder turmeric and cayenne and cook, stirring frequently, for 1 minute to release flavors.
Stir in the coconut milk, broth, peanut butter, soy sauce (or coconut aminos) salt and pepper; stir well to combine. Bring to a gentle simmer and continue to cook 5 minutes more, then stir in chickpeas and simmer over medium-low heat for 10 more minutes.
Before serving, stir in spinach and cook for 2 minutes or until spinach wilts, then taste, and adjust seasonings, adding more salt and pepper, if necessary.
Ladle into bowls or divide into meal prep containers with rice. Serve with rice and garnish with cilantro and chopped peanuts.
See the full post with tips, tricks, and our favorite ways to serve this curry!
Serving: 1servingCalories: 469calCarbohydrates: 38.6gProtein: 13.6gFat: 32.8gSaturated Fat: 23.8gFiber: 11.2gSugar: 5.2g