Vegan Butternut Squash Curry With Coconut Milk
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4
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Calories
309 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Butternut Squash Curry With Coconut Milk
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This Vegan Butternut Squash Curry features nutty and sweet butternut squash, crunchy cauliflower and bell peppers cooked in a flavorful coconut milk sauce. This healthy fall-inspired dish is quick, easy and great for lunch or dinner. Dairy-free and gluten-free.
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Ingredients
- 2 tablespoon vegan butter
- 1 lb butternut squash peeled and cut into small cubed
- ¼ c water or vegetable broth
- ½ c green bell pepper diced
- ½ lb cauliflower cut into small florets
- 1 medium tomato diced
- 1 can (13.5 oz) coconut milk full fat or reduced fat
- ¼ teaspoon mustard powder
- ¼ teaspoon smoked paprika
- ½ tablespoon curry powder
- ½ teaspoon cumin
- 1 tsp onion powder
- ¼ teaspoon Turmeric
- ⅛ tsp cayenne pepper
- 2 tablespoon tamari or soy sauce
- 2 teaspoon arrowroot starch
- 2 tablespoon fresh cilantro chopped
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Instructions
- Start off by washing and peeling your squash
- Cut the squash in half down the center vertically. Scrape out the seeds. Cut squash halves into slices and chop each slice into small cubes.
Brown the squash
- Heat a large pan or pot (I used a Dutch Oven) over medium heat. Melt butter, add cubed butternut squash and brown it on the sides, about 3-5 minutes.
Cook the squash
- Pour in water (or vegetable broth), cover the pan with a lid and, reduce the heat to low and steam butternut squash for 10-15 minutes until squash is tender but still has a little resistance.
Cook the remaining veggies
- If there's any water, cover the pan with a lid and carefully drain the water. Increase the heat to medium, stir in some more vegan butter, add bell pepper, cauliflower and tomato and sauté stirring occasionally for 5 more minutes until cauliflower is tender.
Stir in spices
- Add coconut milk, spices, Tamari and bring the sauce to a simmer. Cook until butternut squash is completely tender.
Dilute the arrowroot starch
- In a small bowl dilute arrowroot starch and 3 tablespoon of water. Add the mixture to a pan and cook for a few minutes until it thickens.
Finish
- Sprinkle the curry with some fresh cilantro or parsley and serve.
Notes
- Cauliflower - When cooking cauliflower, it's important to preserve one of its most important antioxidants such as Sulphoraphane. Whenever I cook anything with cauliflower, I use this technique;
- Vegan butter - for sautéing the veggies. I love using Miyoko's vegan butter. If you're following WFPBNO diet, you can skip the butter in a favor of some water and a bit of Maple syrup. Alternatively, you can just use olive oil or avocado oil;
- Coconut milk - full-fat coconut milk will land a richer and creamier curry. Reduced fat coconut milk is also an option. That's what I used. You can also try a combination of coconut and almond milk for a lower fat content;
- Arrowroot starch - for thickening the sauce. Alternatively you can use a cornstarch.
- Store it in the airtight container in the refrigerator for 2 to 3 days. Reheat in a microwave safe dish for 30-40 seconds or simmer in a medium pot until warm.
- For freezing, distribute the vegan curry among freezer-friendly zipper bags and arrange the bags in a single layer in the freezer. The curry will keep for up to 3 months.
- To thaw -leave the bag with a curry to defrost in the refrigerator overnight and then simmer in a pot for a few minutes. If you're short on time, you can throw a bag with a vegan squash curry in a pot of warm water, defrost it there and then reheat on the stovetop.
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
27.1g
(9%)
Protein
4.1g
(8%)
Fat
23.2g
(36%)
Saturated Fat
16.6g
(83%)
Sodium
56mg
(2%)
Potassium
851mg
(24%)
Fiber
4.1g
(16%)
Sugar
5.8g
(12%)
Calcium
90mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 27.1g | 9% |
| Protein | 4.1g | 8% |
| Fat | 23.2g | 36% |
| Saturated Fat | 16.6g | 83% |
| Sodium | 56mg | 2% |
| Potassium | 851mg | 18% |
| Fiber | 4.1g | 16% |
| Sugar | 5.8g | 12% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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