Vegan Butternut Squash Curry

Vegan Butternut Squash Curry is the perfect warming fall dish, its creamy and spicy, the perfect comfort food. The sweetness of the butternut goes so well with the spicy red curry. This easy one-pot recipe is a great fall or winter dinner and perfect for meal prep.

To make this an easy and quick curry, I use store bought red curry paste, use your favorite kind here. If you like it really spicy, add a little more. I also added more garlic, ginger and some yellow curry powder to up the flavor, its the perfect blend of spices!

Ingredients to make this creamy and delicious Vegan Butternut Squash Curry:

• Olive oil
• Onion
• Garlic
• Fresh ginger
• Butternut squash, peeled and chopped
• Red curry paste
• Yellow curry powder
• Coconut milk, full fat
• Vegetable broth
• Baby spinach 
• Salt and pepper to taste
• For serving: rice, cashew nuts and cilantro

How to make this Vegan Butternut Squash Curry:

1. Heat the oil in a large pan and saute the onion until it is soft and translucent. Add the garlic, ginger and butternut squash and saute for a few minutes and then add the curry paste, curry powder and salt and pepper. Stir until well coated. 
2. Add the broth and coconut milk and cook for a few minutes until the butternut squash is cooked. Add the baby spinach and let it cook down. Salt and pepper to taste. Serve with rice, cashew nuts and cilantro.

Tips for making this recipe:

1. Red curry paste: I use store bought curry paste in this recipe. You can also substitute for more yellow curry powder.
2. How do you peel and cut butternut squash: Cut both ends of the squash, them peel the skin off with a vegetable peeler. Cut the squash in half, lengthwise. Take out the seeds with a spoon and then cut into bite sized pieces.
3. How to store butternut squash curry: Store your leftovers in an airtight container in the fridge for 4 to 5 days.
4. How to freeze it: Place the leftovers in an airtight container or ziplock bag and freeze for up to 3 months.

If you like this recipe, I think you will love these:

Veggie Lettuce Wraps with Creamy Cashew Sauce

Cashew Halloumi Curry

Creamy Asian Noodle Salad

Vegan Lentil Balls with Curry Sauce

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.