You know that feeling when a dish feels like a cozy hug on a chilly evening? That’s exactly the vibe of this Creamy Butternut Squash Curry Recipe. It’s rich, comforting, and surprisingly simple to make.
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Why You'll Love This Recipe
This creamy butternut squash curry has become a weeknight staple for me, mostly because it’s one-pot magic—minimal fuss but maximum flavor. It’s hearty enough to satisfy your hunger and has a beautiful balance of subtle sweetness with those warm spices.
- Easy one-pot meal: No need for multiple pans; it all cooks together, saving you prep and cleanup time.
- Flavor-packed but not overwhelming: The blend of curry powder, turmeric, and a hint of cayenne gives just the right kick.
- Veggie and protein-packed: Chickpeas and fresh vegetables make it nourishing and filling.
- Customizable and forgiving: You can swap veggies or adjust spice levels to suit your mood or pantry.
Ingredients & Why They Work
Each ingredient in this creamy butternut squash curry recipe plays a key role in building a delicious, balanced dish. When you pick your produce, look for vibrant, fresh vegetables, and use good-quality coconut milk to get that luscious creaminess.
- Coconut oil: Adds a subtle tropical aroma and helps sauté veggies evenly.
- Yellow onion & carrot: Their sweetness mellows the spices and adds depth.
- Butternut squash: The star of the dish, tender and subtly sweet once cooked.
- Cauliflower florets: Provides texture and soaks up the coconut curry sauce beautifully.
- Garlic & fresh ginger: Both punch up flavor and bring warmth to the curry.
- Yellow curry powder, turmeric, and cayenne pepper: These spices create that signature curry flavor with warming notes.
- Full-fat coconut milk: Brings creaminess and richness without dairy.
- Vegetarian broth: Lightly seasons the dish and helps meld all ingredients together.
- Natural creamy peanut butter: Adds a unique nuttiness and smooth texture that balances the spices.
- Gluten-free soy sauce or coconut aminos: Gives a punch of umami and subtle saltiness.
- Salt & black pepper: Enhances flavors and balances sweetness and spice.
- Chickpeas: Protein-packed and hearty, making it a meal that sticks.
- Fresh spinach: Adds vibrant color and a slight earthiness right before serving.
Make It Your Way
I love this creamy butternut squash curry recipe because it’s a total blank canvas—you can easily swap ingredients or adjust spice levels to make it truly yours. Play with it until you find a version you feel proud of!
- Variation: One time, I swapped out cauliflower for green beans and added a splash of lime juice at the end—it brightened the whole dish beautifully.
- Make it spicier: If you’re a chili fan like me, feel free to add extra cayenne or toss in some fresh chopped chilies.
- Dairy option: Although I prefer it vegan, a dollop of Greek yogurt on top adds a lovely tang if you’re not dairy-free.
- Protein swap: If chickpeas aren’t your thing, cubed tofu or tempeh works wonderfully here.
Step-by-Step: How I Make Creamy Butternut Squash Curry Recipe
Step 1: Cook the Veggies Until Tender and Fragrant
Start by heating coconut oil in a large, deep skillet or Dutch oven over medium heat. Once the oil’s melted and shimmering, toss in the diced onion, thinly sliced carrot, cauliflower florets, and cubed butternut squash. Stir occasionally to prevent sticking. This usually takes about 5 to 10 minutes until the cauliflower and squash begin getting tender—you want them soft but not mushy. This step builds the base flavor, so don’t rush!
Step 2: Add Aromatics and Spices
Next, stir in the minced garlic and freshly grated ginger along with the yellow curry powder, turmeric, and cayenne pepper. Keep stirring frequently as the spices toast lightly for about a minute. This step releases the rich aromas, so your kitchen will start smelling amazing—don’t skip it!
Step 3: Pour in Coconut Milk, Broth, and Peanut Butter
Add the full-fat coconut milk, vegetarian broth, natural creamy peanut butter, soy sauce or coconut aminos, salt, and pepper. Stir everything well so the peanut butter melts smoothly into the sauce. Bring this gently to a simmer, then let it cook for 5 minutes so all the flavors meld together.
Step 4: Add Chickpeas and Simmer
Now, stir in the rinsed and drained chickpeas. Let the curry simmer over medium-low heat for about 10 more minutes. During this time, the chickpeas soak up the curry sauce, and the vegetables continue softening to a perfect tenderness.
Step 5: Finish with Fresh Spinach and Adjust Seasoning
Right before serving, toss in the chopped fresh spinach and let it wilt for 2 minutes. Give everything a taste and adjust salt, pepper, or soy sauce if needed—you'll often find just a bit more seasoning brings everything together beautifully.
Top Tip
Making this creamy butternut squash curry recipe, I learned a few little tweaks that make a huge difference in taste and texture—these tips will save you stress and deliver the best flavor every time.
- Don’t skip toasting the spices: Stir them in over heat before adding liquids to unlock their full flavor potential.
- Use full-fat coconut milk: It enriches the curry and prevents it from being watery or bland.
- Add peanut butter gradually: Stir it in well so it melts smoothly and doesn’t clump.
- Adjust salt and heat at the end: It’s easier to get the perfect balance once all the flavors have had time to mingle.
How to Serve Creamy Butternut Squash Curry Recipe
Garnishes
I always finish with a handful of freshly chopped cilantro and some chopped peanuts for crunch and freshness—that little contrast of textures and herbal brightness takes this creamy butternut squash curry recipe from good to wow-everyone-at-the-table.
Side Dishes
Serve it over steamed basmati or jasmine rice to soak up that luscious sauce. Naan bread, especially when warmed, is also a fantastic side for scooping up every last bit.
Creative Ways to Present
For a dinner party, try serving this curry in mini cocottes or ramekins with a drizzle of coconut cream and a sprinkle of toasted sesame seeds. It instantly looks elegant but stays cozy and inviting.
Make Ahead and Storage
Storing Leftovers
After the curry cools, I transfer it into airtight containers and keep it in the fridge for up to 4 days. The flavors only get better after a day or two, making it a perfect make-ahead meal.
Freezing
This creamy butternut squash curry freezes really well. Just portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
When reheating, stir occasionally and add a splash of broth or water if the sauce thickens too much. Warm it slowly on low heat to keep the peanut butter and coconut milk from separating.
Frequently Asked Questions:
Absolutely! This recipe is naturally vegan and gluten-free if you use gluten-free soy sauce or coconut aminos and stick to plant-based ingredients throughout.
The cayenne pepper adds a gentle warmth, but it’s easy to adjust. Add more cayenne or fresh chilies if you like it hotter, or reduce it to keep things mild and kid-friendly.
Yes! Sweet potatoes, pumpkin, or even winter squash varieties work wonderfully as swaps. Just keep the cubed size consistent so everything cooks evenly.
Rice is classic, especially basmati or jasmine, for soaking up the sauce. Warm naan or crusty bread also pairs beautifully for dipping. A side of fresh cucumber salad can add a refreshing balance.
Final Thoughts
This creamy butternut squash curry recipe feels like a little celebration in a bowl every time I make it. It’s simple yet impressive, and it honestly makes me look forward to dinner. I’m excited for you to try it and find your own little tweaks—you’ll feel proud whipping up something that tastes this comforting yet is so easy. Truly, it’s one of those dishes you’ll make again and again, especially when you want warmth and a touch of spice without fuss.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This one pot butternut squash curry is a nourishing, vegan-friendly dish packed with warming spices like ginger, curry powder, and turmeric. Featuring tender butternut squash, cauliflower, chickpeas, and spinach in a creamy coconut milk sauce enriched with peanut butter, it offers a balance of protein and fiber. Perfect as a comforting dinner served with rice or naan, this flavorful curry is easy to make and wholesome.
Ingredients
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:
- Cilantro
- Chopped peanuts
Instructions
- Cook the vegetables: Add coconut oil to a large deep skillet, pot, or Dutch oven and place over medium heat. Once the coconut oil is melted, add the diced onion, thinly sliced carrot, cauliflower florets, and cubed butternut squash. Sauté, stirring occasionally, until the cauliflower and butternut squash begin to soften, about 10 minutes. Next, stir in the minced garlic, freshly grated ginger, yellow curry powder, ground turmeric, and cayenne pepper, cooking and stirring frequently for 1 minute to release their flavors.
- Simmer the curry: Stir in the full-fat coconut milk, vegetarian broth, natural creamy peanut butter, gluten-free soy sauce or coconut aminos, salt, and freshly ground black pepper. Mix thoroughly to combine. Bring the mixture to a gentle simmer and cook for 5 minutes. Then add the rinsed and drained chickpeas and continue simmering over medium-low heat for 10 more minutes to meld the flavors and soften the vegetables altogether.
- Add the spinach: Just before serving, stir in the chopped fresh spinach and cook for 2 minutes or until the spinach wilts. Taste and adjust the seasonings by adding extra salt and pepper if needed.
- Serve: Ladle the curry into bowls or divide it into meal prep containers, serving alongside steamed rice or naan. Garnish each portion with fresh cilantro leaves and chopped peanuts for added texture and flavor.
Notes
- This recipe is vegan and packed with protein from chickpeas and healthy fats from coconut milk and peanut butter.
- To make it spicier, increase the cayenne pepper amount according to your taste preference.
- Serve with basmati rice, jasmine rice, or gluten-free naan for a complete meal.
- You can substitute the peanut butter with almond or cashew butter if preferred or to avoid peanuts.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 469 kcal
- Sugar: 5.2 g
- Sodium: 450 mg
- Fat: 32.8 g
- Saturated Fat: 23.8 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 38.6 g
- Fiber: 11.2 g
- Protein: 13.6 g
- Cholesterol: 0 mg
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