If you happen to couldn’t inform, I’m on a little bit of a curry kick presently. I imply, what’s to not love?! Smooth veggies simmered away in a creamy coconut milk broth stuffed with warming spices — curry is solely a type of highest foods for fall and wintry weather.
To be relatively truthful I’ve had a model of this recipe in my archives for some time now, so I’m truly excited to be sharing it with you all now! Meet my vegan butternut squash curry with cauliflower and chickpeas!
She’s a lovely golden bowl of goodness (say that 5 instances speedy) that can heat your own home very quickly. Significantly, this improbable curry takes almost about half-hour to make proper in a single pot, is superb for meal prep, and is even freezer-friendly! Serve it up along with your fav facets and get in a position for a nourishing week.
Substances on this butternut squash curry
Get in a position to fall in LOVE with the entire flavors and veggies on this vegan butternut squash curry recipe. Right here’s what you’ll wish to make it:
- Greens: we’re loading this yellow curry up with an onion, carrot, recent butternut squash, cauliflower, and spinach.
- Herbs & spices: get all of the ones superb 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 now not vegan/vegetarian) to simmer the entire components.
- Peanut butter: I really like so as to add a bit herbal creamy peanut butter for a deep umami taste.
- Soy sauce: for additonal savoriness, we’re including a pair tablespoons of gluten unfastened soy sauce. You’ll additionally use coconut aminos.
- Chickpeas: each and every serving packs 13g of plant-based protein from chickpeas!
- To garnish: I love to most sensible my bowl with recent cilantro and chopped peanuts.
Learn to peel and reduce a butternut squash
We’re including recent cubed butternut squash to this curry recipe, so you should definitely head to this publish to be told the perfect, most secure strategy to peel and reduce your squash!
No squash? No drawback.
The butternut squash can simply be swapped for recent cubed pumpkin or candy potato.
Make a choice your protein
Be happy so as to add or switch the chickpeas for cubed tofu, diced or shredded hen, and even shrimp!
Simple butternut squash curry made in a single pot
- Prepare dinner the veggies. Get started via 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 the whole thing to a simmer for a couple of mins, then stir within the chickpeas and simmer for 10 extra mins.
- Upload spinach, serve & consume. Proper ahead of you’re in a position to serve, stir within the spinach and cook dinner till it wilts, style and alter any seasonings, then serve it up. Most sensible your bowl with cilantro and chopped peanuts in case you’d like!
Our favourite tactics to serve this butternut squash curry
This beautiful curry is scrumptious as is, however I really like serving it with this sort of facets:
The best way to retailer & freeze butternut squash curry
- Within the refrigerator: retailer this yellow butternut squash curry within the fridge for as much as 4 days in an hermetic container.
- Within the freezer: Make sure you now not overcook the greens. Let the curry cool totally ahead of shifting 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. Whilst the curry is thawing, be at liberty to make rice, cauliflower rice, or quinoa to serve with it. Reheat at the stovetop or within the microwave for two mins till heated via.
Extra vegan foods you’ll love
Get all of my vegan dinners right here!
I am hoping you like this one pot butternut squash curry recipe! If you are making it you should definitely depart a remark and a score so I understand how you loved it. Revel in, xo!
One Pot Butternut Squash Yellow Curry
Nourishing one pot butternut squash curry stuffed with warming flavors from ginger, curry powder, turmeric, and creamy coconut milk. This veggie-packed butternut squash curry is the easiest vegan dinner with quite a lot of protein from chickpeas. Revel in it by itself or with rice or naan!
Substances
- For the curry:
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 1 massive carrot, thinly sliced
- 2 cups cubed recent 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 flooring turmeric
- ¼ teaspoon cayenne pepper, plus extra in case you find it irresistible a bit highly spiced
- 1 (15 ounce) can full-fat coconut milk
- 1 cup vegetarian broth
- 2 tablespoons herbal creamy peanut butter
- 1 to two tablespoons gluten-free soy sauce or coconut aminos, to style
- ½ teaspoon salt, plus extra to style
- Freshly flooring black pepper
- 1 (15 ounce) can chickpeas, rinsed and tired
- 1-2 cups recent spinach, chopped
- To garnish:
- Cilantro
- Chopped peanuts
Directions
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Upload coconut oil to a big deep skillet, pot or dutch oven and position over medium warmth. As soon as coconut oil is melted, upload within the onion, carrot, cauliflower florets, and butternut squash and saute, stirring sometimes, till cauliflower and butternut squash start to melt, this must take 5 to ten mins. Subsequent, stir within the garlic and ginger, curry powder turmeric and cayenne and cook dinner, stirring often, for 1 minute to liberate flavors.
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Stir within the coconut milk, broth, peanut butter, soy sauce (or coconut aminos) salt and pepper; stir neatly to mix. Carry to a steady simmer and proceed to cook dinner 5 mins extra, then stir in chickpeas and simmer over medium-low warmth for 10 extra mins.
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Ahead of serving, stir in spinach and cook dinner for two mins or till spinach wilts, then style, and alter seasonings, including extra salt and pepper, if essential.
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Ladle into bowls or divide into meal prep packing containers with rice. Serve with rice and garnish with cilantro and chopped peanuts.
Recipe Notes
See the whole publish with guidelines, methods, and our favourite tactics to serve this curry!
Vitamin
Serving: 1servingEnergy: 469calCarbohydrates: 38.6gProtein: 13.6gFats: 32.8gSaturated Fats: 23.8gFiber: 11.2gSugar: 5.2g
Recipe via: Monique Volz // Bold Kitchen | Images via: Consume Love Eats