Go Back
Butternut Squash Curry
Print
Butternut Squash Curry

Vegan Butternut Squash Curry is the perfect warming fall dish. It's creamy and spicy, the perfect comfort food.

Servings: 4 people
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 small pice of ginger, grated
  • 1 small butternut squash, peeled and chopped
  • 2-3 tablespoon red curry paste
  • 2 teaspoon yellow curry powder
  • 1 can of coconut milk (400g)
  • 2-3 deciliters (1 cup) vegetable broth
  • 2 handfuls baby spinach
  • salt and pepper to taste
  • rice, cashew nuts and cilantro for serving
Instructions

  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 

    Enjoy!