One Pot Butternut Squash Yellow Curry

If you couldn’t tell, I’m on a bit of a curry kick right now. I mean, what’s not to love?! Tender veggies simmered away in a creamy coconut milk broth filled with warming spices — curry is just one of those perfect meals for fall and winter.

To be quite honest I’ve had a version of this recipe in my archives for a while now, so I’m really excited to be sharing it with you all now! Meet my vegan butternut squash curry with cauliflower and chickpeas!

She’s a gorgeous golden bowl of goodness (say that 5 times fast) that will warm your home in no time. Seriously, this incredible curry takes just about 30 minutes to make right in one pot, is great for meal prep, and is even freezer-friendly! Serve it up with your fav sides and get ready for a nourishing week.

Ingredients in this butternut squash curry

Get ready to fall in LOVE with all of the flavors and veggies in this vegan butternut squash curry recipe. Here’s what you’ll need to make it:

Vegetables: we’re loading this yellow curry up with an onion, carrot, fresh butternut squash, cauliflower, and spinach.
Herbs & spices: get all of those wonderful flavors from garlic, ginger, curry powder, turmeric, and cayenne pepper.
Coconut milk: the curry is simmered in a can of full-fat coconut milk for all that creamy goodness.
Broth: you’ll also need vegetable broth (or chicken broth, if not vegan/vegetarian) to simmer all of the ingredients.
Peanut butter: I love to add a little natural creamy peanut butter for a deep umami flavor.
Soy sauce: for added savoriness, we’re adding a couple tablespoons of gluten free soy sauce. You can also use coconut aminos.
Chickpeas: each serving packs 13g of plant-based protein from chickpeas!
To garnish: I like to top my bowl with fresh cilantro and chopped peanuts.

Learn how to peel and cut a butternut squash

We’re adding fresh cubed butternut squash to this curry recipe, so be sure to head to this post to learn the easiest, safest way to peel and cut your squash!

No squash? No problem.

The butternut squash can easily be swapped for fresh cubed pumpkin or sweet potato.

Choose your protein

Feel free to add or swap the chickpeas for cubed tofu, diced or shredded chicken, or even shrimp!

Easy butternut squash curry made in one pot

Cook the veggies. Start by cooking down the onion, carrot, cauliflower, and butternut squash in a little coconut oil until they begin to soften. Stir in the garlic, ginger, curry powder, turmeric, and cayenne pepper.
Simmer the curry. Stir in the coconut milk, broth, peanut butter, soy sauce, salt and pepper. Bring everything to a simmer for a few minutes, then stir in the chickpeas and simmer for 10 more minutes.
Add spinach, serve & devour. Right before you’re ready to serve, stir in the spinach and cook until it wilts, taste and adjust any seasonings, then serve it up. Top your bowl with cilantro and chopped peanuts if you’d like!

Our favorite ways to serve this butternut squash curry

This gorgeous curry is delicious as is, but I love serving it with one of these sides:

How to store & freeze butternut squash curry

In the fridge: store this yellow butternut squash curry in the refrigerator for up to 4 days in an airtight container.
In the freezer: Be sure to not overcook the vegetables. Let the curry cool completely before transferring it to a freezer-safe reusable bag or airtight glass container. Freeze for up to 2 months. To reheat it, simply thaw the curry in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice, or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.

More vegan meals you’ll love

Get all of my vegan dinners here!

I hope you love this one pot butternut squash curry recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!