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Overhead of finished butternut squash curry in bowls.

Butternut Squash Curry

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5 from 1 review

  • Author: Lexi
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


This vegan Butternut Squash Curry is a flavorful and filling weeknight meal that comes together in under an hour. Serve it over rice for a delicious dinner that also works well for meal prep! 


Units Scale
  • 2 tablespoons coconut oil
  • 1 small yellow onion, diced (~1 1/4 cups)
  • 1 tablespoon finely minced fresh ginger
  • 1/2 tablespoon finely minced garlic (~2-3 cloves)
  • 1 small (~2 1/2 lb.) butternut squash, peeled and diced into 1/2-inch cubes (about 5 cups)
  • 3 tablespoons red curry paste*
  • 4 teaspoons mild curry powder
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon sugar (coconut or regular sugar)
  • 1 14.5 ounce can full fat coconut milk
  • 1 14.5 ounce can diced tomatoes
  • 1/2 cup vegetable broth
  • 1 tablespoon freshly squeezed lime juice
  • 4 cups baby spinach
  • 1 1/2 tablespoons finely chopped fresh cilantro
  • Optional: 1 14.5 ounce can chickpeas, drained and rinsed


  1. Add oil to a large, heavy-bottomed pot over medium heat. Add onions and sauté for 5 minutes. Add in ginger and garlic and cook for 2-3 minutes.
  2. Add in the butternut squash, red curry paste, curry powder, cumin, salt, and sugar. Stir well and cook squash for 6-7 minutes, stirring often to prevent burning.
  3. Add in coconut milk, diced tomatoes, vegetable broth, and lime juice. (If adding chickpeas, add at this point). Bring to a boil, stir well, and then cover and reduce heat to low. Simmer for 30 minutes, stirring several times.
  4. Stir in spinach and fresh cilantro. Cover and cook for an additional 5 minutes.
  5. Serve over cooked rice. 


Serving: We recommend serving this curry over cooked basmati rice or brown rice. We love topping this curry with chopped, toasted cashews for a bit of crunch and more fresh cilantro. 

Add more vegetables: We kept this recipe on the simple side by just using squash, but if you'd like, sub out some of the squash for 1-2 other vegetables, like broccoli, zucchini, bell pepper or cauliflower. 

Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.

Freezer storage: Transfer cooled curry to any freezer-safe container and freeze for up to 3 months. To reheat: defrost in the fridge overnight, then microwave or heat in a saucepan until warmed through.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai Fusion


  • Serving Size:
  • Calories: 387
  • Sugar: 9.3 g
  • Sodium: 703.8 mg
  • Fat: 28.6 g
  • Carbohydrates: 34.8 g
  • Fiber: 7.6 g
  • Protein: 6 g