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A bowl with butternut squash curry with rice and a fork ready to eat.
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4.96 from 67 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 Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Family Food
Servings: 6 People
Author: Sarah Rossi

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: 246kcal | Carbohydrates: 41g | Protein: 8g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 560mg | Potassium: 932mg | Fiber: 11g | Sugar: 12g | Vitamin A: 16424IU | Vitamin C: 68mg | Calcium: 144mg | Iron: 4mg