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Vegan Butternut Squash Curry


A creamy and aromatic curry made with roasted butternut squash, coconut milk, and a blend of warming spices.

Cuisine: Indian-Inspired Vegan
Servings: 4-6


  • 1 large butternut
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 can coconut milk
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish (optional)


  1. Squash the butternut
  2. Preheat the oven to 400°F (200°C).
  3. Roast the butternut squash until tender, about 45 minutes.
  4. In a large skillet, heat the olive oil over medium-high heat.
  5. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  6. Stir in the cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute.
  7. Add the roasted butternut squash and coconut milk to the skillet.
  8. Simmer the curry until heated through, stirring occasionally.

Suggested Drinks

Gewürztraminer: A white wine with a spicy and floral profile that complements the aromatic spices in the curry.

Pinot Noir: A light-bodied red wine with flavors of cherry and earth that pairs nicely with the warm spices and butternut squash.

Non-Alcoholic Option

Fresh Grapefruit Juice: A tangy and refreshing drink that cuts through the richness of the coconut milk and complements the warm spices in the curry.

Sparkling Water With a Squeeze of Orange: A soothing and revitalizing beverage that pairs nicely with the aromatic flavors of the curry.