This is one of the best vegan butternut squash recipes. It’s very easy, gone into full-flavor mode with superfood coconut milk, the golden spice of turmeric, and some paprika. I also need simple (I got those hangry kids) so the fact that this butternut squash curry recipe is a one-pot vegan meal with few ingredients is a major win!
Table of contents
Ginataang, a Filipino method meaning cooked in coconut milk (gata), inspired me to satisfy my need for something rich and bold, but healthy and wholesome.
Taking that Filipino food inspiration and adding some anti-inflammatory spices and livening up my sauce with lots of golden color makes the squash exciting and a stand alone dish that’s as good as it looks.
Someone give me a side of rice.
What is Good About simple ButterNut Squash Coconut Curry?
Butternut squash is readily available at any grocery and its’ flavor is nutty, buttery, sweet, and nicely filling. It’s an easy choice for vegan butternut squash recipes that are heart healthy and family friendly.
What’s Good About Butternut Squash?
Butternut Squash is also a powerhouse of good stuff like vitamins and antioxidants. Even more reason to incorporate it into my foodie lifestyle.
- lots of fiber
- satisfying
- no fat
- lots of Vitamin C
- tastes yummy!
Typically, the squash cooks in coconut milk and different leaves or greens (spinach, beans, bok choy, etc.) can be added towards the end.
I choose spinach because for my personal preference and family, we all love spinach in this dish.
You can use kale or collard greens as well, as mustard notes go well with richly flavored coconut milk.
For this recipe I do not recommend to substitute butternut squash for other squash, as some varietals will be mushy like mashed potatoes if you stew them in coconut milk for too long.
Butternut squash will be fork tender, yet has the right firmness and bite for this dish. It is not too heavy and balances with the creamy, tongue-hugging flavors of the coconut milk and the spices.
Instead of boullion, add garlic, ginger, and spices. Garlic and ginger are must haves for any curry and overall Asian style cooking. These are the best flavor makers. The spices add a balanced amount of savory salty without additives, and no msg.
It’s common to add meat or seafood like pork or shrimp to an Asian or Filipino coconut curry, but here I really felt inclined to highlight the butternut squash in its entirety.
Plus I love vegan foods and this is one of the best vegan butternut squash recipes that doesn’t need anything else.
The result is truly a spotlight on the beauty of butternut squash and please enjoy this recipe as a foundation base for your coconut milk inspired curry sauce.
Once you have it down, you can create many coconut curry variations from here.
This recipe is vegan and it is so very satisfying as it is, but you always have the option of adding any meats or vegetarian proteins as you like.
Creating this at home friendly vegan butternut squash recipe will be sure to fill your belly with warm, comforting goodness that can easily become part of your meal prep ideas and easy healthy recipes week-after-week.
Ingredients
- Butternut Squash – Organic is very nice if you can access it and grab a medium-large size squash. Use a peeler for the skin and remove the seeds and fibers inside the squash. Use your knife to cut off any more fibers sticking to the squash. Cut uniformly into one-inch cubes.
- Spinach – wash well and pat or air dry. Cut off the chewier stems.
- Real Coconut Milk – Use regular-fat coconut milk.
- Vegetable stock (or chicken stock if non-vegan)
- Very finely minced ginger
- Very finely minced garlic
- Turmeric
- Paprika
- Salt and Pepper to Taste
- Thai Chili garnish
Optional Spice Add Ins
- pinch of corriander
- pinch of cardamom
Optional Add Ins
- Shrimp Paste (bagoong) or Fish Sauce (patis) – OPTIONAL for non-vegan style and lots of umami
- Add meat or seafood – OPTIONAL for non-vegan style
- Add String Beans or Yardlong Beans (sitaw) – OPTIONAL
Equipment
- Large Pot
Instructions
To make this recipe, it’s fairly easy with little technique.
STEPS
- In your Dutch oven, heat a little olive oil and sauté the garlic and ginger.
- Then add the coconut milk and the veggie stock.
- Add the squash and let it simmer with the lid closed tightly. As they say, if you’re lookin’…you ain’t cookin’. So keep the lid on.
- Then after five minutes add the remaining seasonings. The seasonings need to cook and stew with the squash. This releases all the flavor and vibrant color. (IF you choose to add shrimp paste or fish sauce, you can add it in this step. A little goes a long way and adds a tasty umami flavor)
- Close the lid again and don’t open it until you want to check the squash. Bite into one to be sure how much more time it needs.
- Lastly, add salt and pep to taste and then add greens right before serving with steamed jasmine rice and a side of crunchy chili garlic sauce.
- Garnish with some heat like Thai chilis.
It’s a simple butternut squash coconut curry, straight-forward recipe with very few ingredients and yet bursting with bold flavor.
Notes
- Cutting the squash into about one inch, uniform cubes will be important to getting the cook level perfected for the squash.
- Any greens need to be added at the absolute last minute, right before serving. One thing that will ruin a dish is brownish, overcooked greens.
- Be sure to smash and mince the garlic so it releases the flavor. Grate or mince well the ginger.
- Do not forget to pat dry the greens.
Yes it is. It is also gluten-free. It’s very healthy and I eat it all the time because it’s so good and good for you.
Yes, leftovers are even better! Use an airtight, glass container.
Yes, but I recommend consuming within two weeks. Thaw first, then reheat. Mix well to re-emulsify the coconut milk. Also, be sure to use a freezer bag with little air as possible.
Yes! Sauté meat and sear it first, then add it into the stew with the squash.
Butternut Squash Curry with Coconut Milk
Equipment
- 1 Dutch Oven or Stew Pot with lid
Ingredients
- 4 cloves garlic finely minced or grated
- 2 tbsp ginger smash and then finely minced
- 3 tbsp olive oil
- 1 medium Butternut Squash cut into cubes
- 2 can regular coconut milk add more if you need more sauce and have a large squash
- ½ cup vegetable stock
- 2 tbsp ground turmeric
- 1¾ tbsp ground paprika
- 2 handfuls spinach washed and patted dry
- salt and pepper to taste
- Thai Chilies garnish
Instructions
- Heat your Dutch oven or pot and add the oil. Low-medium heat so your garlic and ginger doesn't burn.3 tbsp olive oil
- Saute the garlic and ginger for one minute till browning but NOT burned or cooked all the way through.4 cloves garlic, 2 tbsp ginger
- Add the coconut milk and vegetable stock. Be sure to scrape any garlic or ginger from the sides and bottom of the pan and mix into the sauce.2 can regular coconut milk, ½ cup vegetable stock
- Increase the flame and simmer on high, uncovered, five minutes.
- Bring the flame back to medium and lower the simmering.
- Once the sauce is low simmering, add the squash. Close the lid tightly. Three minutes.1 medium Butternut Squash
- At minute three, add the turmeric and paprika. Gently mix well. Cover for three more minutes.2 tbsp ground turmeric, 1¾ tbsp ground paprika
- Now, remove the lid and mix. Add the sprinkle of salt to taste.salt and pepper
- Check your squash with a fork. Keep checking it and take a bite to be sure it is just about to be done. It should be firm, but very smooth and no hardness when biting through. The fork should just slide through the squash.
- Add your greens a minute before serving. Place them on top and slowly press them into the sauce so they wilt. They will stay colorful and fresh tasting.2 handfuls spinach
- Finally, serve immediately, garnished with some Thai chilis on the top.Enjoy!Thai Chilies
Notes
- a side of jasmine rice (my personal fave)
- a side of soba noodles
- a side of bok choy
- a side of farro
- dipping sauces – a side of shrimp paste (bagoong)
- dipping sauces – a side of chili garlic sauce
- Add in Green String Beans or Yardlong beans (sitaw)
- add chickpeas or fava beans (must be added when the squash is added)
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