In case you couldn’t inform, I’m on a little bit of a curry kick proper now. I imply, what’s to not love?! Tender veggies simmered away in a creamy coconut milk broth crammed with warming spices — curry is simply a kind of good meals for fall and winter.

To be fairly sincere I’ve had a model of this recipe in my archives for some time now, so I’m actually excited to be sharing it with you all now! Meet my vegan butternut squash curry with cauliflower and chickpeas!

She’s a stunning golden bowl of goodness (say that 5 occasions quick) that may heat your house very quickly. Severely, this unbelievable curry takes nearly half-hour to make proper in a single pot, is nice for meal prep, and is even freezer-friendly! Serve it up along with your fav sides and prepare for a nourishing week.

Components on this butternut squash curry

Get able to fall in LOVE with all the flavors and veggies on this vegan butternut squash curry recipe. Right here’s what you’ll have to make it:

• Greens: we’re loading this yellow curry up with an onion, carrot, contemporary butternut squash, cauliflower, and spinach.
• Herbs & spices: get all of these fantastic flavors from garlic, ginger, curry powder, turmeric, and cayenne pepper.
• Coconut milk: the curry is simmered in a can of full-fat coconut milk for all that creamy goodness.
• Broth: you’ll additionally want vegetable broth (or hen broth, if not vegan/vegetarian) to simmer all the components.
• Peanut butter: I really like so as to add a little bit pure creamy peanut butter for a deep umami taste.
• Soy sauce: for added savoriness, we’re including a pair tablespoons of gluten free soy sauce. You can even use coconut aminos.
• Chickpeas: every serving packs 13g of plant-based protein from chickpeas!
• To garnish: I prefer to prime my bowl with contemporary cilantro and chopped peanuts.

Discover ways to peel and minimize a butternut squash

We’re including contemporary cubed butternut squash to this curry recipe, so you should definitely head to this put up to be taught the best, most secure method to peel and minimize your squash!

No squash? No downside.

The butternut squash can simply be swapped for contemporary cubed pumpkin or candy potato.

Select your protein

Be at liberty so as to add or swap the chickpeas for cubed tofu, diced or shredded hen, and even shrimp!

Simple butternut squash curry made in a single pot

1. Cook dinner the veggies. Begin by cooking down the onion, carrot, cauliflower, and butternut squash in a little bit coconut oil till they start to melt. Stir within the garlic, ginger, curry powder, turmeric, and cayenne pepper.
2. Simmer the curry. Stir within the coconut milk, broth, peanut butter, soy sauce, salt and pepper. Deliver every little thing to a simmer for a couple of minutes, then stir within the chickpeas and simmer for 10 extra minutes.
3. Add spinach, serve & devour. Proper earlier than you’re able to serve, stir within the spinach and prepare dinner till it wilts, style and regulate any seasonings, then serve it up. Prime your bowl with cilantro and chopped peanuts in case you’d like!

Our favourite methods to serve this butternut squash curry

This attractive curry is scrumptious as is, however I really like serving it with one in every of these sides:

Learn how to retailer & freeze butternut squash curry

• Within the fridge: retailer this yellow butternut squash curry within the fridge for as much as 4 days in an hermetic container.
• Within the freezer: You should definitely not overcook the greens. Let the curry cool fully earlier than transferring it to a freezer-safe reusable bag or hermetic glass container. Freeze for as much as 2 months. To reheat it, merely thaw the curry within the fridge. Whereas the curry is thawing, be at liberty to make rice, cauliflower rice, or quinoa to serve with it. Reheat on the stovetop or within the microwave for two minutes till heated by means of.

Extra vegan meals you’ll love

Get all of my vegan dinners right here!

I hope you’re keen on this one pot butternut squash curry recipe! In case you make it you should definitely depart a remark and a ranking so I understand how you preferred it. Get pleasure from, xo!

One Pot Butternut Squash Yellow Curry

Prep Time 10 minutes minutes

Cook dinner Time 20 minutes minutes

Complete Time 30 minutes minutes

ServesServes 4 servings

Nourishing one pot butternut squash curry crammed with warming flavors from ginger, curry powder, turmeric, and creamy coconut milk. This veggie-packed butternut squash curry is the right vegan dinner with loads of protein from chickpeas. Get pleasure from it by itself or with rice or naan!

Components

• For the curry:
• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 1 massive carrot, thinly sliced
• 2 cups cubed contemporary 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 floor turmeric
• ¼ teaspoon cayenne pepper, plus extra in case you prefer it a little bit spicy
• 1 (15 ounce) can full-fat coconut milk
• 1 cup vegetarian broth
• 2 tablespoons pure creamy peanut butter
• 1 to 2 tablespoons gluten-free soy sauce or coconut aminos, to style
• ½ teaspoon salt, plus extra to style
• Freshly floor black pepper
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1-2 cups contemporary spinach, chopped
• To garnish:
• Cilantro
• Chopped peanuts

Directions

• Add coconut oil to a big deep skillet, pot or dutch oven and place over medium warmth. As soon as coconut oil is melted, add within the onion, carrot, cauliflower florets, and butternut squash and saute, stirring sometimes, till cauliflower and butternut squash start to melt, this could take 5 to 10 minutes. Subsequent, stir within the garlic and ginger, curry powder turmeric and cayenne and prepare dinner, stirring often, for 1 minute to launch flavors.

• Stir within the coconut milk, broth, peanut butter, soy sauce (or coconut aminos) salt and pepper; stir nicely to mix. Deliver to a mild simmer and proceed to prepare dinner 5 minutes extra, then stir in chickpeas and simmer over medium-low warmth for 10 extra minutes.

• Earlier than serving, stir in spinach and prepare dinner for two minutes or till spinach wilts, then style, and regulate seasonings, including extra salt and pepper, if essential.

• Ladle into bowls or divide into meal prep containers with rice. Serve with rice and garnish with cilantro and chopped peanuts.

Recipe Notes

See the total put up with suggestions, methods, and our favourite methods to serve this curry!

Diet

Serving: 1servingEnergy: 469calCarbohydrates: 38.6gProtein: 13.6gFats: 32.8gSaturated Fats: 23.8gFiber: 11.2gSugar: 5.2g