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Vegan Potato and Butternut Squash Curry

Rated as 5 out of 5 Stars

"A yummy Indian-style food! Great for a vegan or vegetarian!"
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55 m servings 335
Original recipe yields 6 servings


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  1. Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  2. Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.


  • Cook's Notes:
  • Sweet potatoes work as well, but I generally like to do half and half here as the sweet potatoes lose consistency.
  • You can use curry paste in place of powder.
  • If you do not have coconut milk, you can use stock with cream to taste. In my opinion, the coconut milk does add to the flavor and the low-fat variety has as much flavor as the high-fat one.

Nutrition Facts

Per Serving: 335 calories; 19.1 41.7 5.5 0 50 Full nutrition

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I thought I'd try this recipe, since it had no reviews. I am not vegetarian or vegan, and I must say this soup is delicious! The textural combination of squash and potatoes works well together a...