Get ready to transform your dinner routine with this mind-blowing Vegan Pumpkin Curry Butternut Squash that promises to tantalize your taste buds and warm your soul! Imagine a creamy, aromatic dish that combines the rich, velvety textures of pumpkin and butternut squash with exotic Indian-inspired spices, creating a culinary experience that's both nutritious and absolutely irresistible. Whether you're a seasoned vegan, a curious foodie, or simply looking for a show-stopping plant-based meal, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup pumpkin puree
- 2 cups butternut squash, cubed
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooked quinoa for serving
Instructions
- Prepare all ingredients by washing and chopping the butternut squash into uniform 1-inch cubes. Finely dice the onion and mince the garlic cloves.
- Heat a large skillet or deep pan over medium heat. Add a small amount of oil and sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Sprinkle curry powder over the onion and garlic mixture, stirring to coat evenly and toast the spices for about 1 minute, which will enhance their depth of flavor.
- Carefully add the cubed butternut squash to the pan, stirring to coat with the spiced onion mixture. Cook for 5-6 minutes, allowing the squash to begin softening.
- Pour in the pumpkin puree and coconut milk, stirring to create a smooth, creamy sauce. Reduce heat to low-medium and simmer.
- Season with salt and pepper, tasting and adjusting seasoning as needed. Continue cooking for 15-18 minutes until butternut squash is tender but not mushy.
- Once squash is cooked, remove from heat and let the curry rest for 2-3 minutes to allow flavors to meld together.
- Serve hot over prepared quinoa, garnishing with optional fresh herbs like cilantro or parsley if desired.
Tips
- Cube Consistency is Key: Cut your butternut squash into uniform 1-inch cubes to ensure even cooking and a beautiful presentation.
- Spice Toasting Technique: When adding curry powder, take a moment to toast the spices. This simple step intensifies the flavor and adds depth to your curry.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, creamier sauce that will make your curry luxuriously smooth.
- Don't Rush the Simmer: Allow the curry to simmer gently, which helps the flavors meld and the squash to become perfectly tender.
- Quinoa Pairing: Serve over fluffy quinoa to add protein and create a complete, nutritious meal.
- Fresh Herb Finish: A sprinkle of fresh cilantro or parsley just before serving can elevate the dish with a burst of fresh flavor and color.
- Make Ahead Friendly: This curry tastes even better the next day, so don't hesitate to make it in advance for meal prep!
Nutrition Facts
Calories: 224kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
