For a richer flavor, toast the cumin and coriander seeds in a dry pan for a minute or two before grinding them. Adjust the amount of chili pepper and cayenne pepper to your desired level of spiciness. If the curry becomes too thick, add a little vegetable broth or water to thin it out. This curry tastes even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with basmati rice, naan bread, or quinoa for a complete and satisfying meal.
Vegan Potato and Butternut Squash Curry
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS7
Embark on a flavorful journey with this vibrant vegan curry, where sweet butternut squash and tender potatoes meld harmoniously in a creamy coconut milk broth, infused with the warmth of aromatic Indian spices. A comforting and nourishing dish that's both easy to prepare and deeply satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Fiber7 g
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Protein6 g
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Saturated Fat13 g
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Sodium50 mg
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Sugar6 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
Heat coconut oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
02
Step
3 mins
Stir in the Madras curry powder and chopped chili pepper (if using). Cook for another 2-3 minutes, stirring constantly, until fragrant. Add a splash of water if the spices start to stick or burn.
03
Step
2 mins
Pour in the coconut milk, then add the cubed butternut squash and halved potatoes. Stir well to combine.
04
Step
30 mins
Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the butternut squash and potatoes are tender and easily pierced with a fork.
05
Step
5 mins
Stir in the ground cumin, ground coriander, turmeric, cayenne pepper, and cinnamon. Season generously with sea salt and freshly ground black pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
06
StepServe hot, garnished with fresh cilantro or a dollop of vegan yogurt, if desired. Enjoy!
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RECIPE REVIEWS
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Please Rate
Jorge Donnelly
Jul 2, 2025I added some chickpeas and a bag of spinach towards the end, and it was delicious! A great way to sneak in some extra greens.
Tanner Gleason
Jul 1, 2025I made this last night and it was a huge hit! I used a little more curry powder and it was just perfect for my taste.
Bryce Heidenreich
Jun 30, 2025This recipe is a keeper! I doubled the recipe and froze half for later. It reheats beautifully.
Diego Kuhlman
Jun 30, 2025The spice blend is perfect. Not too spicy, but with a lovely warmth. I will definitely be making this again.
Krista Crona
Jun 30, 2025I tried this recipe with sweet potatoes instead of butternut squash, and it was still amazing!
Abbigail Runolfsson
Jun 29, 2025This recipe is fantastic! The flavors are so complex and satisfying. My family loved it, even the non-vegans!
Aron Stroman
Jun 29, 2025So easy to make and the flavors are incredible. I let it simmer for a bit longer to really let the flavors meld. Highly recommend!