Butternut Squash Curry

Name: Butternut Squash Curry
Cook time: 30 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 1 Tbsp coconut oil, substitute with olive oil; 2 Tbsp water, plus 1 Tbsp; 1 large white onion, chopped into small pieces; 3-4 garlic cloves, minced; 4 cups of cubed butternut squash, cut into 1 inch by 1 inch cubes; ½ tsp cumin; 1 ½ Tbsp yellow curry powder; 2 tsp ground ginger; 1 tsp crushed red pepper, optional; ½ tsp ground cayenne pepper, optional; ½ tsp salt; ½ tsp pepper; 1 Tbsp soy sauce, substitute for tamari or gluten-free soy sauce; 1/2 cups vegetable broth, substitute for water; 1/2 can full fat coconut milk (13.6 ounces), use the thick white top from the top of the can; 1 Tbsp cornstarch; 2 tsp sugar; 1 can (15 ounces) of chickpeas, drained and rinsed; 3-4 cups fresh spinach; ¼ cup fresh cilantro, chopped; ½ tsp crushed red pepper

Instructions

Cook:30min

Filled with butternut squash, spinach, chickpeas and a creamy coconut curry sauce. This curry is vegan and can be made gluten-free by using gluten-free soy sauce.

Updated at: Wed, 19 Nov 2025 15:47:25 GMT