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Vegan Pumpkin Curry Butternut Squash

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan curry combining roasted butternut squash, pumpkin, and fresh vegetables in a fragrant coconut and spice sauce.

Ingredients

Bread

  • 2 Tbsps Extra virgin olive oil
  • 1 lb butternut squash, peeled + cubed
  • 2 carrots carrots, peeled + chopped
  • 1/2 red onion, chopped
  • 2 cups mini sweet peppers, chopped (or bell peppers)
  • 3 cloves garlic, minced
  • 1-2 sprigs fresh thyme
  • 1 oz ginger root, peeled + chopped
  • 1 can (14 oz) full-fat coconut cream/milk
  • 1/2 cup organic vegetable stock/broth (plus more if needed)
  • 2 1/2 Tbsps curry powder, organic (or turmeric)
  • 1 cup organic 100% pumpkin puree (see post on how to make homemade)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp ground allspice
  • 1-2 cups chopped kale, fresh or frozen (about a handful)

Instructions 

  • Roast the butternut squash until tender, about 20 minutes.
  • Heat olive oil in a large pot, sauté garlic, ginger, onion, and peppers for 5 minutes.
  • Add curry powder, spices, pumpkin puree, coconut milk, and vegetable broth; simmer for 10 minutes.
  • Stir in roasted butternut squash and kale; cook for another 5 minutes.
  • Season with salt, pepper, and parsley; serve hot.

Notes

For extra flavor, garnish with fresh herbs or a squeeze of lime.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: butternut squash, Pumpkin