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
Scale
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
