Vegan Butternut Squash Curry With Coconut Milk
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 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
Description
Vegan Butternut Squash Curry With Coconut Milk highlights the natural sweetness of butternut squash alongside cauliflower and green bell pepper, all enveloped in a smooth coconut milk sauce. The squash is first browned to develop a lightly caramelized flavor before being steamed until tender yet slightly firm. Additional vegetables are sautéed, then combined with a carefully blended mix of spices including mustard powder, smoked paprika, curry powder, cumin, onion powder, turmeric, and a touch of cayenne, lending depth and warmth. Arrowroot starch thickens the sauce, creating a creamy consistency that carries the spices and tamari's umami.
The curry's flavor is mild with gentle heat, the vegetables providing varied textures from the soft squash to the slightly crunchy cauliflower and bell pepper. The fresh cilantro adds brightness when stirred in at the end. This dish is suitable as a main entrée paired with rice or flatbread, offering comforting and satisfying plant-based nourishment.
Storage is straightforward: the curry keeps in an airtight container refrigerated for 2 to 3 days and can be reheated gently in a microwave or on the stove. For longer storage, it freezes well up to 3 months, with careful thawing in the refrigerator and reheating advised to maintain texture. The choice of vegan butter and coconut milk fat content can be adjusted for dietary needs, and the arrowroot starch can be substituted with cornstarch if preferred.
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 cilantro chopped, fresh
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
- Use vegan butter like Miyoko's for sautéing or substitute with water and a touch of maple syrup for a whole-food plant-based diet.
- Full-fat coconut milk results in a richer curry, but reduced fat or a mix with almond milk can provide lighter options.
- To preserve the antioxidant sulphoraphane in cauliflower, avoid overcooking and use steaming techniques.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently before serving.
- Freeze portions in zipper bags laid flat for up to 3 months; thaw in the refrigerator overnight and reheat in a saucepan or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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