Imagine cozying up with a warm, flavorful bowl of curry that’s as vibrant as it is nourishing. This One Pot Butternut Squash Curry Recipe is exactly that kind of dish. Packed with tender butternut squash, cauliflower, and chickpeas, all swimming in a creamy coconut milk base infused with fragrant ginger, turmeric, and curry powder, it’s a celebration of comforting, wholesome flavors. Perfect for a weeknight meal or meal prep, it’s incredibly easy to make and delivers big on taste and texture, all in one pot. You’ll love how this curry manages to be both hearty and light, vegan, and utterly satisfying.
Ingredients You’ll Need
Getting started with this recipe is a breeze because the ingredients are simple, fresh, and thoughtfully chosen. Each element plays its part in building layers of flavor, texture, and a beautiful mix of colors that make the dish inviting right from the pot.
- Coconut oil: Adds a subtle tropical note and helps sauté the vegetables evenly.
- Yellow onion: Provides a sweet, aromatic base that deepens the curry’s flavor.
- Large carrot: Thinly sliced for a slight crunch and natural sweetness.
- Butternut squash: The star ingredient—cubed for tender, creamy bites.
- Cauliflower florets: Offer a mild, nutty flavor and a pleasing texture contrast.
- Garlic cloves: Minced for that pungent, comforting aromatic punch.
- Freshly grated ginger: Adds zest and a gentle warmth that balances the spices.
- Yellow curry powder: The curry’s soul, delivering earthiness and depth.
- Ground turmeric: Brings a lovely golden hue and subtle bitterness.
- Cayenne pepper: For heat—adjust to your preferred spice level.
- Full-fat coconut milk: Creamy and rich, creating the luscious curry sauce.
- Vegetarian broth: Enhances the curry’s savory profile without overwhelming.
- Natural creamy peanut butter: Adds silkiness and subtle nuttiness to the sauce.
- Gluten-free soy sauce or coconut aminos: Provides depth and umami flavor.
- Salt and freshly ground black pepper: Essential seasonings to balance tastes.
- Canned chickpeas: Rinsed and drained, they bring protein and a hearty texture.
- Fresh spinach: Stirred in at the end for a burst of color and mild earthiness.
How to Make One Pot Butternut Squash Curry Recipe
Step 1: Cook the Vegetables
Start by heating the coconut oil in a large deep skillet, pot, or Dutch oven over medium heat. Once melted, add the diced onion, thin carrot slices, cauliflower florets, and cubed butternut squash. Sauté these veggies, stirring occasionally, until the cauliflower and squash begin to soften. This gentle cooking, about 5 to 10 minutes, releases their natural sweetness and sets the stage for the curry’s depth of flavor. Then, stir in the minced garlic, freshly grated ginger, yellow curry powder, turmeric, and cayenne pepper. Cook everything together for about one minute until the spices bloom and become wonderfully fragrant.
Step 2: Simmer the Curry
Next, pour in the creamy coconut milk and vegetarian broth. Add in the peanut butter, soy sauce or coconut aminos, salt, and freshly ground black pepper. Stir everything well to combine into a silky sauce. Bring this mixture to a gentle simmer, allowing all the ingredients to meld beautifully. After about five minutes, stir in your rinsed chickpeas, which add a lovely hearty texture and protein boost. Let the curry continue simmering on medium-low heat for another 10 minutes, ensuring the squash and cauliflower become perfectly tender and every bite is packed with flavor.
Step 3: Add the Spinach
Right before serving, stir in the fresh chopped spinach and let it wilt in the warmth of the curry for about two minutes. This step adds vibrant green color and a subtle earthiness, balancing the rich sauce perfectly. Taste the curry now and adjust the seasoning: more salt or pepper if needed, or an extra splash of soy sauce for some punch. Your One Pot Butternut Squash Curry Recipe is now ready to delight!
How to Serve One Pot Butternut Squash Curry Recipe
Garnishes
Enhance the presentation and add a touch of crunch by garnishing your curry with fresh cilantro leaves and chopped peanuts. The cilantro brings a bright, herbal freshness that cuts through the creamy curry, while the peanuts add a lovely textural contrast and nutty undertone. These simple garnishes turn a homey dish into something special and inviting.
Side Dishes
This curry pairs beautifully with fluffy steamed basmati rice or warm, pillowy naan bread. The rice soaks up every bit of the luscious sauce, making every spoonful deeply satisfying, while naan offers a fun, hands-on way to enjoy the curry, perfect for scooping and savoring each bite. For a lighter option, try serving it alongside quinoa or cauliflower rice to keep it low-carb but just as tasty.
Creative Ways to Present
For an exciting twist, serve the One Pot Butternut Squash Curry Recipe in edible coconut bowls for a tropical flair at your next gathering. You might also layer it over roasted sweet potatoes or use it as a filling for vegan wraps and tacos, giving new life to the curry’s sumptuous flavors. This dish is versatile and receptive to your personal touch, so don’t hesitate to get creative!
Make Ahead and Storage
Storing Leftovers
Store any leftover curry in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it perfect for next-day lunches or cozy dinners when you need something comforting and quick.
Freezing
This One Pot Butternut Squash Curry Recipe freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to three months. Just be mindful that fresh spinach is best added fresh after thawing, so you might want to skip the spinach if freezing and add it when reheating.
Reheating
Reheat the curry gently in a saucepan over medium heat, stirring occasionally, until warmed through. You can add a splash of water or broth if the sauce thickens too much. For microwave reheating, cover the container loosely and heat in short bursts, stirring between to ensure even warming and preserve the creamy texture.
FAQs
Can I use frozen butternut squash?
Absolutely! Frozen butternut squash works just fine, but thaw it slightly and drain any excess water before adding to the curry. This prevents the dish from becoming too watery and ensures the perfect texture.
Is this curry spicy?
The cayenne pepper adds a gentle warmth, but the spice level is very mild and can be easily adjusted. Feel free to add more cayenne or a pinch of red chili flakes if you prefer it spicier.
Can I make this curry gluten-free?
Yes! Ensure you use gluten-free soy sauce or coconut aminos, and the curry itself is naturally gluten-free, making it perfect for special diets.
How do I make this curry creamier?
To make the curry extra creamy, try adding an additional tablespoon of peanut butter or stirring in a splash more coconut milk at the end. You could also blend a small portion of the cooked squash and cauliflower into the sauce for a velvety texture.
Can I substitute the chickpeas with another protein?
Definitely! You can swap chickpeas with tofu cubes, lentils, or even cooked beans like black beans or kidney beans. Just adjust cooking times as needed to ensure everything is heated through and flavorful.
Final Thoughts
This One Pot Butternut Squash Curry Recipe has quickly become one of my absolute favorites for good reason. It’s wonderfully simple to make, deeply satisfying, and packed with vibrant flavors that comfort and delight. Whether you’re feeding family or meal prepping for the week, it’s a wholesome, heartwarming choice that carries well and tastes even better the next day. I can’t wait for you to give it a try—your kitchen (and taste buds) will thank you!
Print
One Pot Butternut Squash Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Description
A nourishing and flavorful one pot butternut squash curry packed with warm spices like ginger, curry powder, and turmeric. This vegan dish features creamy coconut milk and protein-rich chickpeas, making it a wholesome meal perfect for dinner. Serve it with rice or naan for a comforting and hearty experience.
Ingredients
For the Curry:
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 1 large carrot, thinly sliced
- 2 cups cubed fresh 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 ground turmeric
- ¼ teaspoon cayenne pepper, plus more if you like it a little spicy
- 1 (15 ounce) can full-fat coconut milk
- 1 cup vegetarian broth
- 2 tablespoons natural creamy peanut butter
- 1 to 2 tablespoons gluten-free soy sauce or coconut aminos, to taste
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1–2 cups fresh spinach, chopped
To Garnish:
- Cilantro
- Chopped peanuts
Instructions
- Cook the vegetables: Add coconut oil to a large deep skillet, pot, or dutch oven and place over medium heat. Once melted, add the onion, carrot, cauliflower florets, and butternut squash. Sauté, stirring occasionally, until cauliflower and butternut squash begin to soften, about 5 to 10 minutes. Then stir in garlic, ginger, curry powder, turmeric, and cayenne pepper, cooking for 1 minute to release the flavors.
- Simmer the curry: Stir in the coconut milk, vegetarian broth, peanut butter, gluten-free soy sauce or coconut aminos, salt, and black pepper; mix well. Bring the mixture to a gentle simmer and cook for 5 more minutes. Then add the chickpeas and continue to simmer over medium-low heat for 10 minutes.
- Add the spinach: Stir in the chopped fresh spinach and cook for 2 minutes or until the spinach wilts. Taste and adjust seasonings with additional salt and pepper if needed.
- Serve: Ladle the curry into bowls or divide it into meal prep containers. Serve with rice or naan and garnish with fresh cilantro and chopped peanuts for added texture and flavor.
Notes
- You can adjust the spice level by increasing or decreasing the cayenne pepper to your taste.
- Use gluten-free soy sauce or coconut aminos to keep it gluten-free.
- The curry can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Feel free to add other vegetables like bell peppers or green beans based on preference or availability.
- This curry is highly versatile and can also be served with quinoa or cauliflower rice for a low-carb option.
