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Best Vegan Curry Recipe with Butternut Squash

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Do you love Indian food? How about Indian curry? This easy vegan indian curry recipe is so healthy and easy to make. With the butternut squash as one of the main ingredients to bring sweetness to the curry.
This recipe is also perfect for vegan diet.

My husband can eat curry every day!  He loves everything about it and whether enjoying curry with meat or curry with vegetables he is plenty happy if I instead prepare vegan style curry he is just as satisfied, as long as I put in some filling vegetables, tempeh or tofu.  If you’ve traveled through Asia you especially know that Indian style curry is very different  from a Thai curry (or that from another Southeast Asian country).   I love to explore them all and really haven’t found any that I dislike.  Curry can be a great option for those people trying to eat better but still want something with a lot of flavor (and maybe some heat too, if you’re into that).  That’s how my husband is and while he is not 100% vegan he tries to eat mostly plant-based foods during the weekdays, and also some fish that are high in omega 3, such as Salmon.

roasted-butternut-squash
I most often make curry recipes with chicken or beef, vegetables and coconut milk. This low-fat vegan curry recipe is equally as tasty and has no cream or coconut milk as a main ingredients. This recipe uses simple ingredients, you can find most of these spices/herbs in any market so don’t panic if you don’t have an ethnic market nearby.
Please note, you may also you use acorn squash for this recipe and add some chickpeas or garbanzo beans(canned) to add some extra nutrients. Chickpeas are know for their protein and fiber content. I think it’s a good idea to add some legumes into your diet or to replace rice. If you decide to add some canned garbarzo beans, be sure to pick the low-sodium option and add salt to your recipe as you taste.  For something like salt it is always better to control the amounts yourself.  You may also add fresh green leaves, such as spinach to this curry recipe.

best vegan curry recipe with butternut squash
The sweetness of the dish comes from the butternut squash, so there is no need to add extra sugar (most Thai curry does require some sugar). You can purchase the Madras curry powder online or from Asian stores.  Madras style has the perfect blend of chili powder to add just the right amount of heat. Or, you can make your own madras curry powder by combining these : corriander seeds, cumin seeds, fenugreek seeds, cassia bark, cardamom pods, black pepper, dried kashmiri chilies, curry leaves, ground turmeric. The spices used in this recipe not only help boost the flavor but also offer health benefits to our body. Spices and herbs are known with their anti-inflammatory benefits, and while stressed in other parts of the world don’t get enough press in the US for all the great things they do for our bodies.

 

I hope you really enjoy this vegan recipe!

best vegan curry recipe with butternut squash

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Best Vegan Curry Recipe - Butternut Squash
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Author: Posh Journal
Ingredients
  • 1 medium size butternut squash
  • 2 red onions
  • 1 slice small bunch cilantro Finely the coriander stalks
  • 2 cloves garlic peeled and chopped
  • 1 inch fresh ginger peeled and chopped
  • 6 large tomatoes
  • 2 tablespoons olive oil
  • salt/pepper
  • Curry Seasoning Ingredients:
  • 2 tablespoons madras curry powder
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Instructions
  1. Preheat oven to 400F
  2. Wash and cut the butternut squash into rough chunks, seeds removed.
  3. Place the butternut squash on a sheet pan, drizzle with olive oil and curry seasoning ingredients (curry powder, cumin, coriander, garlic powder, onion powder). Roast for about 40 minutes or until tender
  4. Place a large sauce pan on a medium heat. Add 1 tablespoon olive oil then red onion, garlic, ginger, coriander stalks, salt/pepper to taste and stir fry for about 10 minutes or until softened.
  5. Add chopped tomatoes, bring to boil and reduce to a simmer, place the lid on a sauce pan and cook for about 20 minutes.
  6. Remove squash from the oven then add to the curry. Cook for 10 minutes.
  7. Serve with rice and Enjoy
  8. Adapted from Jamie Oliver

low fat vegan curry

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Reader Interactions

Comments

  1. Robin Rue

    Feb 1, 2016 at 2:46 am

    My sister in law is a vegan, so I will send her this recipe. She love butternut squash, so I am sure she’ll love this.

  2. Chubskulit Rose

    Feb 1, 2016 at 3:01 am

    Yum, yum, yum! MY husband love curried dishes but he doesn’t like squash. I bet this dish would change his perception about squash. I have to try this,.

  7. Jeanette

    Feb 1, 2016 at 9:34 am

    You have a talent of making anything look delicious. I am not a vegan but I know I want to try this just because of these pictures.

  12. Ricci

    Feb 1, 2016 at 8:16 pm

    This butternut squash recipe looks amazing!! I would have never thought to pair it with curry, I must try this soon!

  13. rochkirstin

    Feb 1, 2016 at 8:33 pm

    Lovely photos! What camera and lens did you use? The colors of the butternut squash looks so vibrant, making the presentation of the dish look even more delicious. I would love to eat it with rice.

  15. Annemarie LeBlanc

    Feb 2, 2016 at 2:40 am

    Interesting recipe. I have not tried making squash with curry. My family loves meat and I think we could not possibly go the vegan lifestyle. This would be a nice vegetable side dish though. Thanks for sharing.

  19. Ann Bacciaglia

    Feb 2, 2016 at 10:26 am

    I am always looking for new Vegan recipes. This looks so delicious and easy to make. I will have to give it a try.

  23. Kathy

    Feb 2, 2016 at 6:21 pm

    This looks delicious! I love vegan recipes. I’ll make sure to put this on my list of recipes to make. Yum!

  25. CourtneyLynne

    Feb 3, 2016 at 12:54 pm

    Oooooo this sounds absolutely delicious!!! I’m obsessed with curry. Also loving that this is vegan!

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