Roasted Butternut Squash Curry - Bravabod

An ultra creamy plant-based curry that's bursting with flavor and packed with tons of veggies. No curry paste needed.

How To MakeDiet Type: Plant-based

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Shopping List
    For the Roasted Vegetables
  • 4 cups butternut squash, diced (about 1.5 pound whole squash)
  • 1 red bell pepper, sliced
  • 2 tablespoons coconut oil, divided
  • 1 teaspoon curry powder
  • 1/2 teaspoon EACH turmeric, cinnamon, and chili powder (Note 2) For the Rest
  • 1 teaspoon cumin seed or ground cumin
  • 1 teaspoon black mustard seed
  • 1/2 red onion, thinly sliced
  • 3 cloves garlic, chopped
  • 1 small jalapeño or other spicy pepper, chopped (adjust to spice preference)
  • 1 1/2 (15 ounce) cans full-fat coconut milk
  • 1/2 cup vegetable broth or water
  • 1 tablespoon coconut sugar
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3 handfuls spinach
  • 1/2 teaspoon salt
  • 1/2 lime

Instructions
  1. Step 1: Preheat the oven to 400 degrees Farhenheit.
  2. Step 2: Dice the butternut squash into bite-sized pieces. Toss it in a mixing bowl with 1 tablespoon of the coconut oil, the curry powder, turmeric, cinnamon, and chili powder. Stir and spread evenly onto a large baking sheet.
  3. Step 3: Roast at 400 for 15 minutes. After 15 minutes, add the sliced bell peppers, stir, and cook for another 5 minutes. Set aside.
  4. Step 4: Meanwhile, melt the remaining 1 tablespoon of coconut oil in a large pot over medium-high heat. Add the cumin seeds and black mustard seeds. Toast the spices for 30 seconds.
  5. Step 5: Add the sliced onion, garlic, and jalapeño to the pot. Stir and cook for 3 more minutes.
  6. Step 6: Shake the cans of coconut milk and pour in 1.5 (15 ounce) cans. Next, add the broth or water, and coconut sugar. Simmer uncovered over medium heat for 15 minutes.
  7. Step 7: Almost done! Stir in the oven-roasted vegetables, drained chickpeas, spinach, and salt. Squeeze in the lime juice and stir everything together until warmed through.
  8. Serve: Turn off the heat and ladle into bowls. Enjoy.

Recipe Notes

Note 1: Recipe adapted from Deliciously Ella's Sri Lankan Curry from their Feel Better app.

Note 2: Chili powder may be substituted with 1/8 teaspoon of cayenne pepper.

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Roasted Butternut Squash Curry

4 cups butternut squash, diced (about 1.5 pound whole squash) 1 red bell pepper, sliced 2 tablespoons coconut oil, divided 1 teaspoon curry powder 1/2 teaspoon EACH turmeric, cinnamon, and chili powder (Note 2) 1 teaspoon cumin seed or ground cumin 1 teaspoon black mustard seed 1/2 red onion, thinly sliced 3 cloves garlic, chopped 1 small jalapeño or other spicy pepper, chopped (adjust to spice preference) 1 1/2 (15 ounce) cans full-fat coconut milk 1/2 cup vegetable broth or water 1 tablespoon coconut sugar 1 (15 ounce) can chickpeas, drained and rinsed 3 handfuls spinach 1/2 teaspoon salt 1/2 lime Gluten Free Vegan 4 Servings Ingredients:

4 Servings

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Takes 1 min