When you couldn’t inform, I’m on a little bit of a curry kick proper now. I imply, what’s to not love?! Tender veggies simmered away in a creamy coconut milk broth crammed with warming spices — curry is simply a kind of good meals for fall and winter.
To be fairly trustworthy I’ve had a model of this recipe in my archives for some time now, so I’m actually excited to be sharing it with you all now! Meet my vegan butternut squash curry with cauliflower and chickpeas!
She’s a stunning golden bowl of goodness (say that 5 occasions quick) that may heat your house very quickly. Severely, this unimaginable curry takes nearly half-hour to make proper in a single pot, is nice for meal prep, and is even freezer-friendly! Serve it up together with your fav sides and prepare for a nourishing week.
Substances on this butternut squash curry
Get able to fall in LOVE with the entire flavors and veggies on this vegan butternut squash curry recipe. Right here’s what you’ll must make it:
- Greens: we’re loading this yellow curry up with an onion, carrot, contemporary butternut squash, cauliflower, and spinach.
- Herbs & spices: get all of these fantastic 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 hen broth, if not vegan/vegetarian) to simmer the entire components.
- Peanut butter: I really like so as to add a bit pure creamy peanut butter for a deep umami taste.
- Soy sauce: for added savoriness, we’re including a pair tablespoons of gluten free soy sauce. You can too use coconut aminos.
- Chickpeas: every serving packs 13g of plant-based protein from chickpeas!
- To garnish: I wish to high my bowl with contemporary cilantro and chopped peanuts.
Learn to peel and minimize a butternut squash
We’re including contemporary cubed butternut squash to this curry recipe, so be sure you head to this submit to be taught the best, most secure solution to peel and minimize your squash!
No squash? No drawback.
The butternut squash can simply be swapped for contemporary cubed pumpkin or candy potato.
Select your protein
Be happy so as to add or swap the chickpeas for cubed tofu, diced or shredded hen, and even shrimp!
Straightforward butternut squash curry made in a single pot
- Cook dinner the veggies. Begin by cooking down the onion, carrot, cauliflower, and butternut squash in a bit coconut oil till they start to melt. Stir within the garlic, ginger, curry powder, turmeric, and cayenne pepper.
- Simmer the curry. Stir within the coconut milk, broth, peanut butter, soy sauce, salt and pepper. Carry every part to a simmer for a couple of minutes, then stir within the chickpeas and simmer for 10 extra minutes.
- Add spinach, serve & devour. Proper earlier than you’re able to serve, stir within the spinach and prepare dinner till it wilts, style and modify any seasonings, then serve it up. Prime your bowl with cilantro and chopped peanuts should you’d like!
Our favourite methods to serve this butternut squash curry
This beautiful curry is scrumptious as is, however I really like serving it with one among these sides:
The right way to retailer & freeze butternut squash curry
- Within the fridge: retailer this yellow butternut squash curry within the fridge for as much as 4 days in an hermetic container.
- Within the freezer: Make sure to not overcook the greens. Let the curry cool utterly earlier than transferring 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. Whereas the curry is thawing, be at liberty to make rice, cauliflower rice, or quinoa to serve with it. Reheat on the stovetop or within the microwave for two minutes till heated by way of.
Extra vegan meals you’ll love
Get all of my vegan dinners right here!
I hope you like this one pot butternut squash curry recipe! When you make it be sure you go away a remark and a ranking so I understand how you favored it. Take pleasure in, xo!
One Pot Butternut Squash Yellow Curry
Nourishing one pot butternut squash curry crammed with warming flavors from ginger, curry powder, turmeric, and creamy coconut milk. This veggie-packed butternut squash curry is the proper vegan dinner with loads of protein from chickpeas. Take pleasure in it by itself or with rice or naan!
Substances
- For the curry:
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 1 giant carrot, thinly sliced
- 2 cups cubed contemporary 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 should you prefer it a bit spicy
- 1 (15 ounce) can full-fat coconut milk
- 1 cup vegetarian broth
- 2 tablespoons pure creamy peanut butter
- 1 to 2 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 drained
- 1-2 cups contemporary spinach, chopped
- To garnish:
- Cilantro
- Chopped peanuts
Directions
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Add coconut oil to a big deep skillet, pot or dutch oven and place over medium warmth. As soon as coconut oil is melted, add within the onion, carrot, cauliflower florets, and butternut squash and saute, stirring sometimes, till cauliflower and butternut squash start to melt, this could take 5 to 10 minutes. Subsequent, stir within the garlic and ginger, curry powder turmeric and cayenne and prepare dinner, stirring continuously, for 1 minute to launch flavors.
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Stir within the coconut milk, broth, peanut butter, soy sauce (or coconut aminos) salt and pepper; stir effectively to mix. Carry to a mild simmer and proceed to prepare dinner 5 minutes extra, then stir in chickpeas and simmer over medium-low warmth for 10 extra minutes.
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Earlier than serving, stir in spinach and prepare dinner for two minutes or till spinach wilts, then style, and modify seasonings, including extra salt and pepper, if mandatory.
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Ladle into bowls or divide into meal prep containers with rice. Serve with rice and garnish with cilantro and chopped peanuts.
Recipe Notes
See the complete submit with ideas, tips, and our favourite methods to serve this curry!
Diet
Serving: 1servingEnergy: 469calCarbohydrates: 38.6gProtein: 13.6gFats: 32.8gSaturated Fats: 23.8gFiber: 11.2gSugar: 5.2g
Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats
