Go Back
–+ servings
Plate of Vegan Pumpkin Curry Butternut Squash
Print Recipe
5 from 4 votes

Vegan Pumpkin Curry Butternut Squash

For the most flavorful curry in under an hour, my easy Vegan Pumpkin Curry Butternut Squash is the ultimate weeknight meal, especially when paired with naan bread!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Keyword: butternut squash, comfort foods, curry, dairy-free, dinner, easy, fall recipe, plant-based, pumpkin, vegan, weeknight meals
Servings: 4 servings
Calories: 174kcal
Author: Shanika

Ingredients

VEGAN GARLIC NAAN BREAD:

  • 1-6 Naan breads

PUMPKIN CURRY BUTTERNUT SQUASH:

  • 2 Tbsps Extra virgin olive oil
  • 1 lb. butternut squash, peeled + cubed
  • 2 carrots, peeled + chopped
  • ½ red onion, chopped
  • 2 cups mini sweet peppers, chopped (You can also use bell peppers)
  • 3 garlic cloves, minced
  • 1-2 fresh thyme sprigs
  • 1 ounce ginger root, peeled + chopped
  • 1 (14 oz) can full-fat coconut cream/milk
  • ½ cup organic vegetable stock/broth (Plus, more if needed!)
  • 2 ½ Tbsps curry powder, organic (You can also use turmeric, if preferred)
  • 1 cup organic 100% pumpkin puree (See post on how to make homemade!)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon ground allspice
  • 1-2 cups chopped kale, fresh or frozen (That's about a handful of fresh kale!)
US Customary - Metric

Instructions

TO MAKE THE VEGAN NAAN BREAD:

TO MAKE THE PUMPKIN CURRY:

  • In large skillet (12-inch) over medium-high heat, add the olive oil until heated. Add the minced garlic, onions, and ginger, sautéing until fragrant and a bit golden. Next, add in the chopped carrots, bell peppers (or mini peppers) and sauté a bit more. Add in the curry powder, allspice, salt, garlic powder, parsley, and black pepper, stirring until combined.
  • Add in the pumpkin puree, coconut milk/cream and veggie stock, stirring until combined. Let the mixture boil for a minute or so before adding the cubed butternut squash and chopped kale (if using). Toss them in the sauce, add in the thyme sprigs, and reduce heat to simmer for about 15-20 minutes or until sauce thickens and the butternut squash and veggies are cooked through and tender, stirring occasionally.
  • Remove from heat once done and serve warm with the vegan garlic naan bread or your favorite side.
  • Bon Appétit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • COCONUT MILK-FREE OPTION: If you'd prefer to make this curry recipe without coconut milk, you can substitute with Almond milk. NOTE: If you need the sauce to be a little thick, add 1 teaspoon of cornstarch, arrowroot starch, all-purpose flour, etc. if needed. Always mix thickeners with water to avoid lumps.
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Pumpkin Curry Butternut Squash. Everything from my fave skillets, mixers, immersion hand-blender, high-powered blender, dutch ovens, and more. SEE THEM HERE!

Nutrition

Calories: 174kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 739mg | Potassium: 764mg | Fiber: 6g | Sugar: 7g | Vitamin A: 28436IU | Vitamin C: 47mg | Calcium: 139mg | Iron: 2mg