Healthy Butternut Squash Vegetable Curry
Healthy, No Coconut Milk, Cream and Spicy

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Healthy Butternut Squash Vegetable Curry

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Adjust Servings:
Currie Sauce
1 medium, diced Butternut Squash
6 cups Organic Vegetable Broth
2 teaspoons Curry Powder
1 Tablespoons Red Curry Paste
2 cloves, minced Garlic
1, sliced White Onion
1/2 head, cut in bite sized pieces Cauliflower
1 bunch, trimmed, cut into bite sized pieces Asparagus
10, sliced 1/4 inch coins Fingerling Potatoes
3 cups chopped small Kale
2 cups, uncooked Long-Grain Brown Rice
4 1/2 cups Water
Drizzle Sriracha
small bunch Cilantro
1 piece, cut in half per bowl Vegan Naan

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Butternut squash curry is a healthy alternative to coconut curry. This savory vegetable curry is filled with vegetables and a creamy red curry broth that warms your stomach and your soul.

  • 40 minutes
  • Serves 6
  • Easy


  • Currie Sauce

  • Vegetables

  • Rice

  • Garnish



Healthy curry? You don’t need to use fatty coconut milk in order to enjoy savory curry. Instead of fatty coconut milk, use butternut squash as your curry base. Butternut squash is a subtle sweet vegetable with multiple purposes.

With very few ingredients, you can transform butternut squash into a savory curry sauce. The sweetness of the butternut squash and the red curry paste blends perfectly. In order to get the spice the way you want it, just start off slow adding the curry paste,

I chose a multitude of vegetables, but any vegetables work well. I used cauliflower, onions, potatoes, and asparagus.

This dish may be served on top of rice noodles or rice. This time, I opted for brown rice, because I love the how the sauce absorbs into the brown rice.

I made enough for lunches this week, and it heats up very well.


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Roast Butternut Squash

Pre-heat oven to 400 degrees
Cut butternut squash, and remove seeds.
Chop into similar pieces; out 1 inch cubes
Sprinkle with curry powder
Roast for 30 minutes or until tender



Remove butternut squash from oven.
Let cool slightly, so easy to touch.
In a high speed blender, combine squash, 6 cups vegetable broth, and red curry paste. (If you are sensitive to spice, add curry a small amount at a time and taste it; you can always add more).
Pour into a medium sized pot.
Simmer on low.
While the sauce is heating, start preparing vegetables.
Blend until smooth.



Pre-heat oven to 400 degrees.
Line a baking sheet with parchment paper or silicone mats.
Roast sliced potato coins and cauliflower together for 20 minutes.
Saute garlic and onions until translucent.
Add garlic, onions, cauliflower and potato coins to the broth.
Add chopped asparagus.
Stir and allow vegetables to simmer in sauce for 15 minutes.
Add kale last, 5 minutes before serving.
Kale will wilt as it combines with the vegetables.


Prepare the rice

I used a rice cooker and prepared my rice in advance.
If you are preparing your rice in a pan, combine 2 cups brown rice and 4 1.2 cups water in a sauce pan.
Bring to a boil.
Cover and simmer for 35 minutes.
Removed from heat, and fluff rice.



Put rice in the bottom of a bowl.
Put a small amount of sauce from the pan on the rice.
Add large spoonfuls of curried vegetables and sauce.
Drizzle with Sriracha.
Garnish with cilantro.
Vegan toasted Naan

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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