When you couldn’t inform, I’m on a little of a curry kick presently. I imply, what’s to not love?! Mushy veggies simmered away in a creamy coconut milk broth stuffed with warming spices — curry is solely a kind of best possible foods for fall and wintry weather.

To be slightly fair I’ve had a model of this recipe in my archives for some time now, so I’m truly excited to be sharing it with you all now! Meet my vegan butternut squash curry with cauliflower and chickpeas!

She’s a good looking golden bowl of goodness (say that 5 occasions rapid) that may heat your own home very quickly. Critically, this fantastic curry takes as regards to half-hour to make proper in a single pot, is excellent for meal prep, and is even freezer-friendly! Serve it up along with your fav aspects and get in a position for a nourishing week.

Elements on this butternut squash curry

Get in a position to fall in LOVE with the entire flavors and veggies on this vegan butternut squash curry recipe. Right here’s what you’ll wish to make it:

• Greens: we’re loading this yellow curry up with an onion, carrot, recent butternut squash, cauliflower, and spinach.
• Herbs & spices: get all of the ones glorious flavors from garlic, ginger, curry powder, turmeric, and cayenne pepper.
• Coconut milk: the curry is simmered in a can of full-fat coconut milk for all that creamy goodness.
• Broth: you’ll additionally want vegetable broth (or rooster broth, if now not vegan/vegetarian) to simmer the entire elements.
• Peanut butter: I like so as to add a little bit herbal creamy peanut butter for a deep umami taste.
• Soy sauce: for additonal savoriness, we’re including a pair tablespoons of gluten unfastened soy sauce. You’ll additionally use coconut aminos.
• Chickpeas: each and every serving packs 13g of plant-based protein from chickpeas!
• To garnish: I love to most sensible my bowl with recent cilantro and chopped peanuts.

Learn to peel and minimize a butternut squash

We’re including recent cubed butternut squash to this curry recipe, so you’ll want to head to this submit to be informed the very best, most secure strategy to peel and minimize your squash!

No squash? No downside.

The butternut squash can simply be swapped for recent cubed pumpkin or candy potato.

Select your protein

Be happy so as to add or change the chickpeas for cubed tofu, diced or shredded rooster, and even shrimp!

Simple butternut squash curry made in a single pot

1. Cook dinner the veggies. Get started via cooking down the onion, carrot, cauliflower, and butternut squash in a little bit coconut oil till they start to melt. Stir within the garlic, ginger, curry powder, turmeric, and cayenne pepper.
2. Simmer the curry. Stir within the coconut milk, broth, peanut butter, soy sauce, salt and pepper. Convey the whole thing to a simmer for a couple of mins, then stir within the chickpeas and simmer for 10 extra mins.
3. Upload spinach, serve & consume. Proper sooner than you’re in a position to serve, stir within the spinach and prepare dinner till it wilts, style and alter any seasonings, then serve it up. Best your bowl with cilantro and chopped peanuts in the event you’d like!

Our favourite tactics to serve this butternut squash curry

This beautiful curry is scrumptious as is, however I like serving it with this type of aspects:

retailer & freeze butternut squash curry

• Within the refrigerator: retailer this yellow butternut squash curry within the fridge for as much as 4 days in an hermetic container.
• Within the freezer: Remember to now not overcook the greens. Let the curry cool utterly sooner than moving it to a freezer-safe reusable bag or hermetic glass container. Freeze for as much as 2 months. To reheat it, merely thaw the curry within the fridge. Whilst the curry is thawing, be happy to make rice, cauliflower rice, or quinoa to serve with it. Reheat at the stovetop or within the microwave for two mins till heated thru.

Extra vegan foods you’ll love

Get all of my vegan dinners right here!

I am hoping you’re keen on this one pot butternut squash curry recipe! If you are making it you’ll want to depart a remark and a ranking so I know the way you really liked it. Revel in, xo!

One Pot Butternut Squash Yellow Curry

Prep Time 10 mins mins

Cook dinner Time 20 mins mins

General Time 30 mins mins

ServesServes 4 servings

Nourishing one pot butternut squash curry stuffed with warming flavors from ginger, curry powder, turmeric, and creamy coconut milk. This veggie-packed butternut squash curry is the easiest vegan dinner with quite a lot of protein from chickpeas. Revel in it by itself or with rice or naan!

Elements

• For the curry:
• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 1 huge carrot, thinly sliced
• 2 cups cubed recent butternut squash
• 3 cups cauliflower florets (from 1 small head cauliflower)
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon yellow curry powder
• ½ teaspoon floor turmeric
• ¼ teaspoon cayenne pepper, plus extra in the event you love it a little bit highly spiced
• 1 (15 ounce) can full-fat coconut milk
• 1 cup vegetarian broth
• 2 tablespoons herbal creamy peanut butter
• 1 to two tablespoons gluten-free soy sauce or coconut aminos, to style
• ½ teaspoon salt, plus extra to style
• Freshly floor black pepper
• 1 (15 ounce) can chickpeas, rinsed and tired
• 1-2 cups recent spinach, chopped
• To garnish:
• Cilantro
• Chopped peanuts

Directions

• Upload coconut oil to a big deep skillet, pot or dutch oven and position over medium warmth. As soon as coconut oil is melted, upload within the onion, carrot, cauliflower florets, and butternut squash and saute, stirring once in a while, till cauliflower and butternut squash start to melt, this must take 5 to ten mins. Subsequent, stir within the garlic and ginger, curry powder turmeric and cayenne and prepare dinner, stirring steadily, for 1 minute to unencumber flavors.

• Stir within the coconut milk, broth, peanut butter, soy sauce (or coconut aminos) salt and pepper; stir smartly to mix. Convey to a gradual simmer and proceed to prepare dinner 5 mins extra, then stir in chickpeas and simmer over medium-low warmth for 10 extra mins.

• Ahead of serving, stir in spinach and prepare dinner for two mins or till spinach wilts, then style, and alter seasonings, including extra salt and pepper, if vital.

• Ladle into bowls or divide into meal prep bins with rice. Serve with rice and garnish with cilantro and chopped peanuts.

Recipe Notes

See the entire submit with guidelines, methods, and our favourite tactics to serve this curry!

Diet

Serving: 1servingEnergy: 469calCarbohydrates: 38.6gProtein: 13.6gFats: 32.8gSaturated Fats: 23.8gFiber: 11.2gSugar: 5.2g