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top view of served butternut squash curry with quinoa as a side.

Butternut Squash Curry

This vegan Butternut Squash Curry is a comforting winter meal packed with flavors and is very satisfying. It comes together in 35 minutes. It has a Thai flavor and is loaded with healthy veggies and beans.
Course Main Course
Cuisine American
Keyword butternut squash curry recipe, how to make butternut squash curry, Thai butternut squash curry, vegan butternut squash curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 229kcal
Author Gunjan


  • 1 whole regular size red onion (Peeled and roughly chopped)
  • 1/2 inch root ginger
  • 4-5 garlic cloves
  • 1/4 cup raw cashew nuts
  • 2 1/2 cups unsweetened coconut milk (tetra pack)
  • 1 1/2 cups water
  • 2 tbsp thai red curry paste
  • 1/4 tsp crushed chili flakes (optional)
  • salt to taste
  • 3 tbsp lemon juice
  • 2 1/2 cups or 16 oz. chopped/cubed fresh butternut squash
  • 15 oz canned black beans (drained and rinsed)
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced green bell pepper
  • 1 cup baby spinach


  • In a blender combine onion, ginger, garlic, cashew nuts, ½ cup coconut milk and blend it smooth until creamy.
  • Heat a good quality nonstick pan at medium heat and pour the blended onion mixture. Swish the blender with ½ cup water and pour it in the same pan so as to scrape any sticking onion mixture. Mix well with a spatula and let it cook covered at medium-high flame for 10 minutes. Stir at intervals of 4 minutes to make sure it does not stick at the bottom. Cook until it thickens and reduces to half.
  • Add red curry paste, chili flakes, salt and lemon juice. Stir nicely at medium heat.
  • Toss in butternut squash and mix well. Cook covered for 5-7 minutes at medium-high flame or until squash pieces are soft.
  • Toss in the red and green bell peppers and black beans to it and mix again.
  • Add remaining 2 cups coconut milk and 1 cup water to it. Cook covered for 2 minutes at low-medium flames or until it starts to bubble. ( Do not overcook or else it will curdle).
  • Stir in spinach and cook covered for 2 minutes. Turn it off. Adjust salt and lemon juice and serve hot over quinoa/brown rice.


  • I used fresh chopped butternut squash for this recipe but you may cut the whole butternut squash if desired. Frozen chopped butternut squash does not work in this recipe.
  • I usually use this Thai kitchen red curry paste which is not so spicy. If you use other brands of red curry paste then you may skip chili flakes since many red curry paste might be spicy.
  • Refrigerate the leftovers in a glass/Tupperware container for about 2 weeks. Warm it well in microwave before serving.


Calories: 229kcal | Carbohydrates: 35g | Protein: 9g | Fat: 6g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 442mg | Potassium: 791mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1890IU | Vitamin C: 15mg | Calcium: 88mg | Iron: 5mg