Vegan Butternut Curry

This is a very easy yet very delicious way to make a vegan butternut squash curry with few ingredients. I just serve it over rice, and you have a simple dinner for 2 on a weeknight. If you like your curry spicy, feel free to add cayenne pepper or chili powder.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
2 servings


  • 1 medium butternut squash, peeled and cut into 1-inch cubes

  • 1 tablespoon vegetable oil

  • 1 teaspoon ground cumin, or more to taste

  • 1 teaspoon ground coriander, or more to taste

  • 1 pinch ground turmeric

  • 1 (14 ounce) can coconut milk


  1. Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

Nutrition Facts (per serving)

738 Calories
50g Fat
80g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 738
% Daily Value *
Total Fat 50g 64%
Saturated Fat 38g 192%
Sodium 53mg 2%
Total Carbohydrate 80g 29%
Dietary Fiber 15g 55%
Total Sugars 14g
Protein 11g
Vitamin C 133mg 667%
Calcium 353mg 27%
Iron 12mg 66%
Potassium 2663mg 57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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