Butternut Squash Curry (Vegan) – Loving It Vegan

Published: Oct 11, 2022 Updated: Oct 11, 2022 by Alison Andrews This post may contain affiliate links

This vegan butternut squash curry is creamy, mildly spicy and perfect for a delicious plant-based dinner. Healthy comfort food in a bowl.

Vegan butternut squash curry with rice in black bowls.

This butternut squash curry is a regular dinner favorite for us.

It’s hearty, filling, perfectly spiced and veggie-packed. It also keeps really well so it’s ideal for advance meal prep.

And if you love a good curry then check out our delicious vegan Thai red curry and our simple and veggie-packed vegan curry recipe too. Our vegan katsu curry is also a treat!

What Goes Into This Curry:

Photo of the ingredients needed to make vegan butternut squash curry.

Ingredient Notes

Crushed tomatoes – we used canned crushed tomatoes, but canned chopped tomatoes will also work fine.
Coconut milk – this should be canned full fat and unsweetened coconut milk for the best taste results in this curry.
Mild curry powder – you can use any curry powder but if you prefer it milder then a mild curry powder is a good option.
Coconut sugar – this is just for flavor balance and doesn’t make the curry sweet at all. But you can use any sugar or omit it if you prefer.
Chickpeas – we used canned chickpeas. If you happen to have cooked chickpeas on hand, then the amount to use is 1 and ½ cups.
Butternut squash – you will need 5 cups (800g/1.8 pounds) peeled and chopped butternut squash for this curry. This is about one large butternut squash.
Roasted, salted cashews – these are for sprinkling on top of the curry when serving. Can easily be omitted or replaced with roasted salted peanuts.

Vegan butternut squash curry with rice in a black bowl.

How To Make Vegan Butternut Squash Curry

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Add olive oil and chopped onions to a pot and sauté until the onions are softened.

Two photo collage showing onions and olive oil added to pot and sautéed.

Add crushed garlic, finely grated ginger, curry powder, ground coriander, turmeric and chili flakes and toss with the onions to toast the spices.

Two photo collage showing garlic, ginger and spices added to pot and sautéed.

Add peeled and chopped butternut squash and toss to mix with the onions and spices.

Two photo collage showing chopped butternut squash added to pot and tossed with the onions and spices.

Now add in the crushed tomatoes and coconut milk and stir in.

Two photo collage showing crushed tomatoes, coconut milk added to pot and mixed in.

Bring to a simmer and then reduce the heat, cover and leave to simmer until the butternut squash is soft but firm (around 15-20 minutes).

Butternut squash curry cooking in a ceramic pot.

Add chickpeas and coconut sugar (for flavor balance) and stir in. Leave to simmer for a few minutes.

Two photo collage showing chickpeas and coconut sugar added to pot and mixed in.

Add chopped baby spinach and stir in until the spinach is just wilted.

Two photo collage showing chopped baby spinach added to pot and mixed in.

Your curry is ready to serve.

Cooked butternut squash curry in a ceramic pot with a black serving spoon.

Serving Suggestions

Serve with basmati rice topped with a sprinkle of roasted salted cashews and fresh chopped cilantro with lime wedges on the side. This would also be delicious served with vegan naan.

Recipe FAQ

Can pumpkin be used instead?

Sure! If you want to make this recipe with pumpkin instead of the butternut squash you can definitely do so. Another good option to use instead of butternut squash would be sweet potato.

Can you make this butternut squash curry oil free?

Simply sauté the onions in a little water or vegetable stock for an oil free version.

Vegan butternut squash curry and rice in a black bowl.

Storing and Freezing

Keep leftovers stored in the fridge in a covered container for 3-4 days.

It’s also freezer friendly. Let the curry cool completely before freezing. You can freeze it for up to 3 months and then thaw it in the fridge overnight before reheating.

Butternut squash curry and rice in a black bowl with a rice.

More Delicious Curry Recipes

Did you make this recipe? Be sure to leave a comment and rating below!