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Creamy Coconut Butternut Squash Curry

A comforting and satisfying vegan curry made with butternut squash and creamy coconut milk, perfect for a healthy meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Indian, Vegan
Servings 4 servings
Calories 250 kcal

Ingredients
  

Main Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions
 

Cooking Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, sauté until translucent.
  • Stir in curry powder and cook for 1 minute.
  • Add cubed butternut squash and stir to coat with the mixture.
  • Pour in the coconut milk and bring to a simmer.
  • Cover and cook for about 15-20 minutes, or until the squash is tender.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro.

Notes

Customize by using different vegetables or adding legumes for more protein. Adjust spice levels to taste.
Keyword Butternut Squash, Coconut Milk, Curry, healthy meal, Vegan Recipe