One Pot Butternut Squash 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 ،es — curry is just one of t،se perfect meals for fall and winter.

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

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

،ernut squash curry in bowls with rice

Ingredients in this ،ernut squash curry

Get ready to fall in LOVE with all of the flavors and veggies in this vegan ،ernut 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 ،ernut squash, cauliflower, and spinach.
  • Herbs & ،es: get all of t،se wonderful flavors from garlic, ،, curry powder, turmeric, and cayenne pepper.
  • Coconut milk: the curry is simmered in a can of full-، coconut milk for all that creamy goodness.
  • Broth: you’ll also need vegetable broth (or chicken broth, if not vegan/veget،) to simmer all of the ingredients.
  • Peanut ،er: I love to add a little natural creamy peanut ،er for a deep umami flavor.
  • Soy sauce: for added savoriness, we’re adding a couple tables،s 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 c،pped peanuts.

cooking vegetables to make vegan ،ernut squash curry

Learn ،w to ،l and cut a ،ernut squash

We’re adding fresh cubed ،ernut squash to this curry recipe, so be sure to head to this post to learn the easiest, safest way to ،l and cut your squa،

No squash? No problem.

The ،ernut squash can easily be swapped for fresh cubed pumpkin or sweet ،ato.

cooking one ، ،ernut squash curry in a ،

C،ose your protein

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

Easy ،ernut squash curry made in one ،

  1. Cook the veggies. S، by cooking down the onion, carrot, cauliflower, and ،ernut squash in a little coconut oil until they begin to soften. Stir in the garlic, ،, curry powder, turmeric, and cayenne pepper.
  2. Simmer the curry. Stir in the coconut milk, broth, peanut ،er, 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.
  3. 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 c،pped peanuts if you’d like!

vegan ،ernut squash curry in a ،

Our favorite ways to serve this ،ernut squash curry

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

،ernut squash curry in two bowls with rice

How to store & freeze ،ernut squash curry

  • In the fridge: store this yellow ،ernut 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 gl، 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.

،ernut squash curry in a bowl with rice

More vegan meals you’ll love

Get all of my vegan dinners here!

I ،pe you love this one ، ،ernut squash curry recipe! If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!

One Pot Butternut Squash Yellow Curry

،ernut squash curry in a bowl with rice

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Serves4 servings

Nouri،ng one ، ،ernut squash curry filled with warming flavors from ،, curry powder, turmeric, and creamy coconut milk. This veggie-packed ،ernut squash curry is the perfect vegan dinner with plenty of protein from chickpeas. Enjoy it on its own or with rice or naan!


  • For the curry:
  • 1 tables، coconut oil
  • 1 yellow onion, diced
  • 1 large carrot, thinly sliced
  • 2 cups cubed fresh ،ernut squash
  • 3 cups cauliflower florets (from 1 small head cauliflower)
  • 3 cloves garlic, minced
  • 1 tables، freshly grated ،
  • 1 tables، yellow curry powder
  • ½ teas، ground turmeric
  • ¼ teas، cayenne pepper, plus more if you like it a little ،y
  • 1 (15 ounce) can full-، coconut milk
  • 1 cup veget، broth
  • 2 tables،s natural creamy peanut ،er
  • 1 to 2 tables،s gluten-free soy sauce or coconut aminos, to taste
  • ½ teas، salt, plus more to taste
  • Freshly ground black pepper
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1-2 cups fresh spinach, c،pped
  • To garnish:
  • Cilantro
  • C،pped peanuts


  • Add coconut oil to a large deep s،et, ، or dutch oven and place over medium heat. Once coconut oil is melted, add in the onion, carrot, cauliflower florets, and ،ernut squash and saute, stirring occasionally, until cauliflower and ،ernut squash begin to soften, this s،uld take 5 to 10 minutes. Next, stir in the garlic and ،, curry powder turmeric and cayenne and cook, stirring frequently, for 1 minute to release flavors.

  • Stir in the coconut milk, broth, peanut ،er, soy sauce (or coconut aminos) salt and pepper; stir well to combine. Bring to a gentle simmer and continue to cook 5 minutes more, then stir in chickpeas and simmer over medium-low heat for 10 more minutes.

  • Before serving, stir in spinach and cook for 2 minutes or until spinach wilts, then taste, and adjust seasonings, adding more salt and pepper, if necessary.

  • Ladle into bowls or divide into meal prep containers with rice. Serve with rice and garnish with cilantro and c،pped peanuts.

Recipe Notes

See the full post with tips, tricks, and our favorite ways to serve this curry!


Serving: 1servingCalories: 469calCarbohydrates: 38.6gProtein: 13.6gFat: 32.8gSaturated Fat: 23.8gFiber: 11.2gSugar: 5.2g

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats