Warm up your dinner table with this inviting Vegan Potato & Butternut Squash Curry—a rich, hearty dish that celebrates the flavors of classic Indian cuisine without any dairy or meat. Creamy coconut milk binds sweet butternut squash and earthy potatoes in a gentle embrace of aromatic spices, delivering comfort in every bite. This vibrant curry is perfect for both vegans and vegetarians, promising a wholesomely satisfying meal that’s as nutritious as it is flavorful.
Ready in under an hour, this curry makes an ideal main course for a family dinner or a cozy gathering with friends. The harmonious blend of cumin, coriander, and warming cinnamon, combined with the gentle heat of Madras curry and fresh chile, creates a symphony of spices that seeps into every silky cube of vegetable. Pair it with steamed basmati rice or thick naan to mop up the luscious sauce, and you’ll have a plant-based dish that’s sure to become a staple on your weekly menu.
Cozy Vegan Potato & Butternut Squash Curry
Print RecipeIngredients
- 2 tablespoons oil, or as needed
- 1 onion, chopped
- 1 teaspoon Madras curry powder, or to taste
- 1 chile pepper, seeded and chopped, or to taste
- 1 (14 ounce) can coconut milk
- 1 butternut squash, peeled and cubed
- 6 small (3 ounce) potatoes, scrubbed and halved, or to taste
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- salt and ground black pepper to taste
Instructions
Warm oil in a large saucepan set over medium heat. Sauté the onion until translucent and soft, about 2 minutes.
Stir in the curry powder and chopped chile, cooking for another 2–3 minutes while adding a splash of water if the mixture becomes too dry.
Pour in the coconut milk, mixing well with the spices and onion.
Add the cubed butternut squash and halved potatoes, ensuring the vegetables are submerged in the coconut milk.
Lower the heat, cover, and let the curry simmer gently for around 30 minutes, or until both squash and potatoes are fork-tender.
Finish by stirring in cumin, coriander, turmeric, cayenne, cinnamon, and season with salt and pepper to taste. Serve hot.
Notes
Tips:
Cut the squash and potatoes into even, bite-sized pieces for uniform cooking. Adjust the heat level by adding more or less chile to suit your preference. For added depth, try garnishing with fresh cilantro or a squeeze of lime just before serving. This curry tastes even better the next day, as the flavors continue to develop.