This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be cooked in under 20 minutes!
Butternut squash is one of my favorite winter produces because you can use it in soo many ways! You can use it to make soups, salads, and fried rice. It’s also easy to work with. All you need to do is trim the ends of the squash and peel off the skin. If you are roasting them whole, (like my honeynut squash recipe) you don’t even need to peel the skin. For this butternut squash curry recipe, you’re going to need to dice the squash into cubes. You can check out my post on how to cut butternut squash if you need to learn how to do it safely and efficiently!
Main Ingredients Needed to Make Vegan Butternut Squash Curry
- Butternut squash – You’ll need to get 1 small squash and dice it up
- Coconut or olive oil
- Chopped onion
- Grated ginger
- Red curry paste
- Coconut milk
- Spinach – optional, but works great with this dish
- Tamari or soy sauce
- Lime juice
- Basmati rice, chopped cashews, fresh cilantro & lime wedges for serving
TIPS FOR MAKING THIS Butternut Squash Curry RECIPE
- Add chickpeas or tofu to this dish for extra protein.
- I used basmati rice for serving, but you can also serve it with white jasmine rice, quinoa, or millet.
- I recommend using spinach in this recipe, but it’s totally optional. If you want to sub it with something else, you can use collard greens.