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This delicious vegetarian Butternut Squash Curry is a deliciously warming recipe. It’s also so easy to make, is packed with veggies and lentils, and also happens to be vegan and gluten free too. 

It’s perfect as a quick midweek vegetarian family meal or as part of a curry banquet.

Vegan butternut squash curry recipe with cauliflower and lentils.

What’s not to love about a dinner that needs 5 minutes preparation and gives you 4 of your 5 a day in one bowl?

I’m always looking for recipes that make eating vegetarian or vegan food feel really simple and accessible. This creamy, fragrant Butternut Squash Curry definitely hits the mark.

It’s like a hug in a bowl and it gets even better the longer you cook it for.


Why you’ll love this easy Butternut Squash Curry recipe

⭐️ Mix it up in just 5 minutes

⭐️ Gluten free, dairy free, vegetarian, vegan AND packed with flavour

⭐️ Perfect for batch cooking and freezing


Easy butternut squash and cauliflower vegan curry.

About this Easy Butternut Squash Curry with Lentils

There is SO much goodness in this comforting curry dish – butternut squash, cauliflower, lentils, chopped tomatoes, coconut milk… ingredients that just make you feel good as you eat, with a meal that you can just feel nourishing you from the inside. 

When it comes to a simple one-pot curry recipe, this is the dish to try. It’s ready in 30 minutes and is a perfect addition to a curry night.

And if you go along with my mantra that if you can buy it frozen, DO IT, you’ll be making this even easier than it already is. I buy the life-saving crations that are pre-chopped frozen vegetables and I’m away.


Butternut Squash Curry Ingredients Notes

  • Onion, garlic and ginger – Fresh or pre-chopped frozen is fine
  • Butternut squash – I get mine cubed from the freezer. See tips below about chopping if you’re using fresh
  • Cauliflower – Fresh or frozen for this too!
  • Red lentils – The dried kind
  • Curry paste – I used Balti paste for this Butternut Squash Curry but use your favourite
  • Mint or coriander – Optional garnishing

How to make Butternut Squash Curry

  1. Add all of the main ingredients into a large saucepan. 
  2. Cook over a medium heat for 25 minutes (you can cook for longer if you’d like a softer texture).
  3. Add the garam masala and mango chutney before serving. 
  4. Serve with your favourite sides.

Substitutions

  • Curry paste – You can control the heat of your curry with the type of paste you use. I used balti paste for this recipe, but using madras would give a spicier curry, for example. 
  • Halloumi – You could also add cubes of fried or grilled halloumi just before serving which would be LUSH.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

Can you freeze Butternut Squash Curry? This Butternut Squash Curry is perfect for batch cooking, just make double the recipe and freeze in freezer-safe containers (like these containers on Amazon which I LOVE for this purpose).

Top tips

How to chop a butternut squash (if you’re not using frozen)

Slice around two centimeters off each butternut squash end, then peel using a vegetable peeler. Stand the squash on its end and chop it right down the middle.

Next, use a metal spoon to scrape the seeds and the pulp from the cavity of your butternut squash. Now lay each half of the squash down and cut lengthways. Then, to make cubes, cut the other way across the slices you have made.

What to serve with Butternut Squash Curry

You can serve this curry with the usual curry side dishes – rice, naan bread, yoghurt dip and poppadoms. Or with my Easy Flatbreads, as the children absolutely love them.

More vegetarian Curries…

FAQ

Can I really just put it all into the pan and go?!

You could definitely brown all of the vegetables first if you have the time or inclination. BUT I really think if you can make your life a little easier by not doing it, the end result is still really delicious.

Do you have any other easy curry recipes?

I sure do! Check out my curry recipes here. There are all kinds in there – vegetarian, slow cooker, chicken, turkey, beef, lamb… My most popular star-rated hits are my Slow Cooker Chicken Curry (over 500 ⭐️⭐️⭐️⭐️⭐️!)and my Easy Slow Cooker Beef Curry. Check them out!

Can you recommend a good pan for making one pot meals?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

4.96 from 62 votes

Easy Butternut Squash Curry {Ready in 30 Minutes}

This vegan Butternut Squash Curry recipe is a deliciously comforting and nourishing dish. It’s also easy, ready in 30 minutes, is full of flavour and the whole family will love it.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 People

Ingredients 

Main ingredients:

  • 1 Onion, Finely chopped. (See notes)
  • 3 Cloves of garlic, Crushed. (See notes)
  • 1 inch of ginger, Finely chopped. (See notes)
  • 700 g Butternut squash, Cubed. (See notes)
  • 400 g Cauliflower, Cut into small chunks. (See notes)
  • 100 g Red lentils, Dried.
  • 400 g Chopped tomatoes
  • 400 ml Coconut milk
  • 150 g Curry paste
  • 1 tsp Salt

Before serving:

  • 2 tsp Garam masala
  • 2 tbsp Mango chutney

Optional garnish to serve:

  • Fresh mint or coriander

Instructions 

  • Put all of the main ingredients into a large saucepan. Cook over a medium heat for 25 minutes (or more if you would like it to be more soft in texture).
  • Add the garam masala and mango chutney before serving.
  • Serve with rice and naan bread. 

Notes

 Vegetables: I use the onions, garlic and ginger pre-prepared and frozen to make this as quick as possible.
Cauliflower: The smaller you cut this, the more it will soften and break down. So if you want big chunks, leave it large. If you want it to break down (that’s how I like it) cut it smaller and/or cook it for longer. You could also use frozen cauliflower.

Nutrition

Calories: 246kcalCarbohydrates: 41gProtein: 8gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 560mgPotassium: 932mgFiber: 11gSugar: 12gVitamin A: 16424IUVitamin C: 68mgCalcium: 144mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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38 Comments

  1. 5 stars
    The whole family loved this.
    I left out the cauliflower and put in Peppers, put it all in the slow cooker and left it in low for 5 hours.
    It was delicious.
    Thank you