Vegan Butternut Squash Curry with Spinach Recipe | Yummly

Vegan Butternut Squash Curry with Spinach

Adelle RS: "Needed to simmer MUCH longer than stated. Came ou…" Read More
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  • 2 tablespoons coconut oil (virgin, or unrefined)
  • 1/2 yellow onion (medium, diced)
  • 3 cloves garlic (minced)
  • 2 tablespoons minced ginger
  • 2 teaspoons yellow curry powder (mild spice)
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes
  • 4 cups butternut squash (diced)
  • 14 ounces crushed tomatoes (can fire-roasted)
  • 2/3 cup full fat coconut milk
  • 3/4 cup water
  • 1 teaspoon kosher salt
  • 5 cups baby spinach
  • roasted peanuts (chopped, for topping, optional)
  • 5 cups cooked brown rice
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    NutritionView More

    Sodium33% DV780mg
    Fat29% DV19g
    Protein22% DV11g
    Carbs30% DV90g
    Fiber48% DV12g
    Calories540Calories from Fat170
    Total Fat19g29%
    Saturated Fat14g70%
    Trans Fat
    Calories from Fat170
    Total Carbohydrate90g30%
    Dietary Fiber12g48%
    Vitamin A390%
    Vitamin C90%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Adelle RS a month ago
    Needed to simmer MUCH longer than stated. Came out ok. Tastes healthy. 😂
    Andrea Galaviz a month ago
    So flavorful! Served with quinoa to incorporate a bit of protein. Never thought to make butternut squash with a curry!
    Peredo 2 months ago
    Flavors are right on point! So flavorful. I only used 1/2 a teaspoon of crushed red pepper because I don’t like anything too hot and I used 3-4 tablespoons of coconut cream instead of milk. I could have put more of the coconut cream, but the flavors were DIVINE so I didn’t want to change anything. Delish!
    Ros Wade 2 months ago
    Mine was too tomatoey. Might be better with fresh tomatoes?
    Amani Greene 3 months ago
    Delicious! I served it with barley, which added a nice texture to the curry. Will definitely make again
    Andersen 3 months ago
    We love it. And it is so easy to make😘
    Mike Gilpin 4 months ago
    Excellent recipe, family loved it. Great video about cutting the squash, too.
    Lynette Strader 4 months ago
    I only had low fat coconut milk and no coriander but it still turned out great!
    Ozlek 5 months ago
    This turned out absolutely incredible!! I used this for meal prep for the week and it freezes wonderfully! I made a few tweaks including using frozen kombucha squash, and frozen spinach, used an entire can of coconut milk, added a teaspoon of of paprika and a teaspoon of soul seasoning (which is a seasoning blend of cumin, onion, salt and other seasonings). I partially cooked the squash in the microwave to save cooking time. I thoroughly cooked the frozen spinach in the microwave and strained it so that the spinach would not add extra moisture to the recipe.
    Mia Van Biljon 5 months ago
    This recipe was so easy and the meal was so yum! Will definitely make it again.
    Nadejda G. 5 months ago
    Nice flavors, fits well with the butter squash but one can also experiment with other vegetables.
    Chris H. 6 months ago
    Very enjoyable. Had some extra lentils in the pantry so went ahead and threw those in and was great. Light sweetness, great flavors. Ate with quinoa. Very nice dish
    Ana 6 months ago
    I would make it again! super quick, easy and very tasty.
    Matthew Green 7 months ago
    Extremely simple to make and downright delicious. We like a lot of spice so I went with double the curry powder and switched to a hot curry instead of mild. I also doubled the red pepper flakes. This will make it into my rotation for sure.
    Edwin Dalorzo 8 months ago
    Simple and delicious recipe. I had to use kale because I didn’t have spinach available, and it was equally good, The pepper flakes add an extra kick to the spicy and flavorful curry and the butternut squash taste combines perfectly with everything else. I believe this recipe is great. My wife even said this was one of her favorite curries and that’s quite a statement because I cook all kinds of curries all the time. Obviously this goes to my list of favorite discoveries.
    Jean-Pierre d. 8 months ago
    Wonderful, followed the recipe and came out perfect
    Peter Navarre 8 months ago
    Delicious and hearty. Will add water chestnuts next time
    Ursula Hämmerer 9 months ago
    tasted authentic it will be one of my save dishes for friends and family
    She 9 months ago
    Great recipe. I added a bit more spices than the recipe called for. Definitely fulfilling and flavorful.
    Alexi 10 months ago
    Turned out really well! I might have cut the squash too big but it’s fine I left out the coriander bc I don’t like cilantro and I couldn’t find crushed tomatoes at the store.... I also added a lot more salt I used a 3.5 qt pot (?) but would recommend a 5qt probably
    Bobby Drake 10 months ago
    It was pretty easy to make. The taste was great! The butternut squash takes some time to cube. And I used yellow curry paste instead of the powder.
    Vanreppelen 10 months ago
    Faith restored in vegan food!
    Yenny Ares a year ago
    Great flavour! Mine was a bit watery but that could be because I used diced tomatoes instead of crushed tomatoes. Will definitely be making this again
    Gena a year ago
    Super tasty! Next time I will use a bit less red pepper and a bit more liquid.
    Sage a year ago
    This is the only curry recipe I make now it’s that delicious
    Catherine Butler a year ago
    Definitely will make again. I used frozen squash. I used half a package of baby spinach- should have used the whole thing
    Jaineba a year ago
    needed a bit more salt.... other than that....tasty
    Tarryn Burger a year ago
    Delicious, i will definitely make this again.
    H. a year ago
    the flavors were a little odd to me, very sweet.
    Timothy Paul a year ago
    this was a fantastic dish deep flavors, next time I think I'll add some fried tofu.