One Pot Butternut Squash Yellow Curry

Name: One Pot Butternut Squash Yellow Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: For the curry:; 1 tablespoon coconut oil; 1 yellow onion, diced; 1 large carrot, thinly sliced; 2 cups cubed fresh 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 ground turmeric; ¼ teaspoon cayenne pepper, plus more if you like it a little spicy; 1 (15 ounce) can full-fat coconut milk; 1 cup vegetarian broth; 2 tablespoons natural creamy peanut butter; 1 to 2 tablespoons gluten-free soy sauce or coconut aminos, to taste; ½ teaspoon salt, plus more to taste; freshly ground black pepper; 1 (15 ounce) can chickpeas, rinsed and drained; 1-2 cups fresh spinach, chopped; TO GARNISH:; cilantro; chopped peanuts

User Reviews

5.0

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
469 kcal
Course
Lunch, Dinner
Cuisine
Asian, Vegan

One Pot Butternut Squash Yellow Curry

Stella Guerrero

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Nourishing one pot butternut squash curry filled with warming flavors from ginger, curry powder, turmeric, and creamy coconut milk. This veggie-packed butternut squash curry is the perfect vegan dinner with plenty of protein from chickpeas. Enjoy it on its own or with rice or naan!

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Ingredients

Servings

For the curry:
1 tablespoon coconut oil
1 yellow onion, diced
1 large carrot, thinly sliced
2 cups cubed fresh 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 ground turmeric
¼ teaspoon cayenne pepper, plus more if you like it a little spicy
1 (15 ounce) can full-fat coconut milk
1 cup vegetarian broth
2 tablespoons natural creamy peanut butter
1 to 2 tablespoons gluten-free soy sauce or coconut aminos, to taste
½ teaspoon salt, plus more to taste
freshly ground black pepper
1 (15 ounce) can chickpeas, rinsed and drained
1-2 cups fresh spinach, chopped
TO GARNISH:
cilantro
chopped peanuts

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Instructions

Add coconut oil to a large deep skillet, pot or dutch oven and place over medium heat. Once coconut oil is melted, add in the onion, carrot, cauliflower florets, and butternut squash and saute, stirring occasionally, until cauliflower and butternut squash begin to soften, this should take 5 to 10 minutes. Next, stir in the garlic and ginger, curry powder turmeric and cayenne and cook, stirring frequently, for 1 minute to release flavors.
Stir in the coconut milk, broth, peanut butter, soy sauce (or coconut aminos) salt and pepper; stir well to combine. Bring to a gentle simmer and continue to cook 5 minutes more, then stir in chickpeas and simmer over medium-low heat for 10 more minutes.
Before serving, stir in spinach and cook for 2 minutes or until spinach wilts, then taste, and adjust seasonings, adding more salt and pepper, if necessary.
Ladle into bowls or divide into meal prep containers with rice. Serve with rice and garnish with cilantro and chopped peanuts.

Notes

See the full post with tips, tricks, and our favorite ways to serve this curry!

Nutrition Information

Show Details

Serving 1serving Calories 469cal (23%) Carbohydrates 38.6g (13%) Protein 13.6g (27%) Fat 32.8g (50%) Saturated Fat 23.8g (119%) Fiber 11.2g (45%) Sugar 5.2g (10%)