Roasted Coconut Butternut Squash Curry (Vegan)
Treat yourself to the irresistible flavours of our Roasted Butternut Squash Curry, a delightful vegan dish perfect for any occasion. This luscious curry combines tender roasted butternut squash, creamy coconut milk, and a symphony of spices to create a meal that's as comforting as it is delicious.
We love getting our fruits and veggies from local farmers because it means we're in for a treat that matches the season every time. Lately, we've been getting loads of butternut squash. I've been using it in easy curry recipes like red lentil curry. I even swapped it for sweet potato in our favourite vegan cannellini bean curry, and it turned out amazing.
It's fun how changing just one ingredient can make a dish taste completely different! So, next time you're at the farmer's market and spot some butternut squash, grab a few and get cooking. You might just discover a new go-to dish that's both delicious and seasonal.
Customising Your Creamy Butternut Squash Curry: Indian or Thai?
For this particular recipe, I used Indian-inspired curry spices, but I also experimented with Thai red curry paste, and the results were amazing.
Both options bring a unique and delightful twist to the dish, allowing you to customise the flavour to your liking. I love how versatile this vegan curry is; whether you prefer the warm, earthy tones of Indian spices or the vibrant, aromatic flavours of Thai cuisine, this dish will always turn out delicious and satisfying.
This hearty curry is incredibly flavorful and even tastier the next day, making it the perfect meal prep option for a convenient and delicious meal anytime.
Pairing Suggestions:
Enhance your dining experience by serving this delightful curry with:
- Fragrant Basmati rice
- Warm, fluffy Naan bread
- Nutty Brown rice
- Light and healthy Cauliflower rice
Ingredient Breakdown: Crafting the Perfect Butternut Squash Curry
Whole butternut squash: Provides a sweet and nutty flavor, along with a creamy texture when cooked, serving as the base of the dish.
Fresh ginger: Adds warmth, depth, and a subtle spicy kick to the curry, enhancing its flavor profile.
Coconut oil: Imparts a rich, tropical aroma and adds a luxurious mouthfeel to the curry. It also helps to sauté the onions and ginger, releasing their flavours.
Vegetable broth or vegetable stock: Infuses the curry with savory, umami notes and helps to create a flavorful base for the sauce.
Fresh cilantro: Offers a bright, fresh flavour and a hint of citrusy aroma, balancing the richness of the curry and adding a pop of colour.
Yellow onion: Provides a sweet and mild flavour base for the curry, complementing the other ingredients and adding depth to the dish.
Full-fat coconut milk: Adds creaminess, richness, and a subtle sweetness to the curry, while also balancing the spices and flavours.
Cup of water: Helps to thin out the curry to the desired consistency and ensures that all the flavours meld together harmoniously.
Chicken broth (optional): For non-vegan and vegetarian versions, chicken broth can add additional depth of flavour and richness to the curry, though vegetable broth can be used as a substitute for a fully vegetarian dish.
Spices:
- Garam masala
- Red pepper or cayenne pepper
- Yellow curry powder
Cooking Instructions:
- Preheat oven to 180°C (350°F).
- Message the pre-cut squash with some spices and olive oil, and bake for 10-15 minutes.
- In the same bowl, marinade the beans, then add them to the same baking tray as the squash and bake for another 10 minutes.
- Meanwhile, heat a large skillet over medium heat.
- Sauté onion, garlic, and ginger in coconut oil.
- Add sautéed ingredients to a pot along with some of the roasted squash, spices, crushed tomatoes, and broth. Simmer.
- Blend mixture, return to pot, add remaining roasted squash and beans, and coconut milk. Simmer.
- Season with salt and pepper. Serve and enjoy!
Frequently Asked Questions (FAQs)
Can I use other types of squash instead of butternut squash in this recipe?
- Absolutely! While butternut squash works beautifully in this curry, feel free to experiment with other varieties like acorn or kabocha squash for a unique twist.
Can I make this curry ahead of time and reheat it later?
- Yes, you can! In fact this curry often tastes even better the next day as the flavours have had time to meld together. Simply store it in an airtight container in the refrigerator and reheat gently on the stove or in the microwave when ready to enjoy.
How long will this curry stay fresh in the refrigerator?
- Typically, this curry will stay fresh in the refrigerator for about 3 to 4 days when stored in an airtight container. Be sure to allow it to cool completely before refrigerating and always use clean utensils when serving to help maintain its freshness. If you don't plan on consuming it within that timeframe, you can also portion it out and freeze it for longer storage.
Indulge in the warmth and comfort of our cozy butternut squash curry - a great recipe that promises to tantalise your taste buds with every spoonful. Elevate your vegetable curry experience with this exceptional and easy butternut squash curry recipe, perfect for bringing comfort and flavour to any mealtime occasion.
Now, whenever you encounter fresh squash at the market, remember this great recipe waiting to be savoured. Embrace experimentation and watch as you master the art of crafting the most exquisite vegan butternut squash curry. Bonne petite!
Experience the rich and comforting flavors of our Vegan Roasted Butternut Squash Curry. This hearty dish combines tender roasted butternut squash, creamy coconut milk, and a medley of spices to create a satisfying plant-based meal. Perfect for a cozy dinner, this curry will leave you craving more with every spoonful.
- 1 whole butternut squash
- 1 can of chickpeas (drained and rinsed)
- 1 can of cannellini beans (drained and rinsed)
- 1 can of crushed tomatoes
- 1/2 can of coconut milk
- 1 brown onion (diced)
- 2 tbsp of coconut oil
- 2 tbsp of curry powder
- 5 garlic cloves, (minced)
- 20 g of ginger, (grated)
- 2 cup of vegetable broth or stock
- 2 tbsp of olive oil
- Salt and pepper to taste
Preheat the oven to 180°C (350°F)
Peel the butternut squash, remove seeds, and cut into cubes. Place the cubes in a bowl, toss with olive oil and half of the curry powder. Set aside.
In the same bowl, marinate the chickpeas and cannellini beans with the remaining curry powder. Set aside.
Spread the seasoned butternut squash cubes on a baking tray (leave a small amount aside) and roast in the preheated oven for 20 minutes, tossing halfway through. After the first 10 minutes, add the marinated beans to the tray and continue roasting for another 10 minutes.
In a large pot, heat the coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
Add some of the marinated butternut squash cubes, crushed tomatoes, and vegetable broth to the pot. Bring to a simmer and let it cook for about 10 minutes.
Remove the pot from the heat and allow the mixture to cool slightly. Then, using an immersion blender or food processor, blend the mixture until smooth.
Return the blended mixture to the pot. Add the roasted beans, coconut milk, and season with salt and pepper to taste. Simmer for an additional 3-5 minutes.
Once done, let the curry rest for a few minutes before serving.
Garnish with the reserved roasted butternut squash cubes and serve hot.
