Butternut Squash Curry

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!

Flavorful and filling

Meal prep and leftover friendly

Vegan and gluten free

Why you'll love this recipe:

What you'll need:

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.


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.


Add in coconut milk, diced tomatoes, vegetable broth, and lime juice. Bring to a boil, stir well, and then cover and reduce heat to low. Simmer for 30 minutes, stirring several times.


Stir in spinach and fresh cilantro. Cover and cook for an additional 5 minutes.


Tips and tricks:

Kick up the spice level

Add more vegetables

Serve over rice and top with cashews

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