Hey y’all! If you’re searching for a cozy, hearty, and absolutely delicious meal that comes together with minimal fuss, you’re going to love this Butternut Squash Butter Bean Curry. Creamy butter beans and naturally sweet roasted Butternut Squash simmer together in a fragrant coconut curry sauce that’s perfect for chilly evenings, healthy weeknights, and impressing dinner guests. It’s vegan, full of flavor, and makes for excellent leftovers. Let’s get cooking!

Why You’ll Love This

Hearty and satisfying—a vegan curry that keeps you full and happy.
Nutritious and packed with plant-based protein and fiber from butter beans and squash.
Ready in just about 45 minutes (with only 15 minutes of prep time).
Customizable and great for using up pantry staples.
Makes for amazing leftovers and easy meal prep.

Ingredients

1 medium Butternut Squash (about 2 lbs), peeled and cubed
2 tbsp olive oil, divided
1 large yellow onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp ground cinnamon
1/4 tsp red chili flakes (optional, for heat)
1 (14-oz) can diced tomatoes
2 (14-oz) cans butter beans, drained and rinsed
1 (14-oz) can coconut milk (full-fat for creaminess)
1 cup vegetable broth
1 1/4 tsp salt (more to taste)
1/2 tsp black pepper
1 tbsp lemon juice
Fresh cilantro, chopped, for garnish

Directions

Step 1: Roast the Butternut Squash

Preheat oven to 400°F (205°C).
Toss the cubed Butternut Squash with 1 tbsp olive oil, 1/2 tsp salt, and a crack of black pepper.
Spread on a parchment-lined baking sheet and roast for 20-25 minutes, until golden and fork-tender.

Step 2: Build Flavors in the Pot

While squash is roasting, heat the remaining 1 tbsp olive oil in a large Dutch oven or deep skillet over medium heat.
Add the diced onion, ginger, and garlic. Cook for 4-5 minutes, until softened and fragrant.
Stir in curry powder, cumin, smoked paprika, cinnamon, and chili flakes. Sauté for 1 minute to bloom the spices.

Step 3: Simmer the Curry

Add diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well to combine.
Add the drained butter beans, 3/4 tsp salt, and black pepper.
Bring to a gentle simmer, cover, and let cook for 10 minutes, stirring occasionally.

Step 4: Finish and Serve

Add your roasted butternut squash to the curry. Simmer uncovered for 5 more minutes to meld the flavors.
Add lemon juice, taste, and adjust salt if needed.
Serve hot, garnished with fresh cilantro and a squeeze of lemon.

Notes

Peeling butternut squash can be tricky—use a sharp vegetable peeler for best results.
For a thicker curry, simmer uncovered for a few extra minutes at the end.
Taste and tweak spices to match your own heat and flavor preferences.

Variations

Chickpea Swap: Substitute butter beans with chickpeas for a similar creamy texture and protein punch.
Leafy Greens: Stir in two big handfuls of baby spinach or kale during the last 2 minutes of cooking.
Spicy Kick: Add 1 diced jalapeño or a spoonful of chili paste with your onions for extra heat.

Required Equipment

Large Dutch oven or deep skillet
Baking sheet and parchment paper
Sharp chef’s knife and cutting board
Vegetable peeler
Wooden spoon for stirring

Storage Instructions

Let the curry cool to room temperature before transferring to airtight containers.
Store in the refrigerator for up to 4 days.
For longer storage, freeze for up to 2 months—defrost in the fridge overnight before reheating.
Reheat gently on the stovetop over medium heat until hot, adding a splash of broth if it thickens too much.

Suggested Pairings & Serving Recommendations

Serve with steamed basmati rice or fluffy quinoa to soak up the savory sauce.
Pair with warm naan or roti for the ultimate comfort meal.
Top with plain coconut yogurt or a lime wedge for a tangy finish.

Pro Tips

Dice the butternut squash into even-sized pieces for uniform roasting and texture.
Let the curry rest for 10 minutes off heat before serving—the flavors deepen as it sits.
Garnish generously with fresh cilantro and a drizzle of coconut milk for that restaurant-style look.

FAQ

Can I use frozen butternut squash?: Absolutely! Frozen squash is convenient—just roast a few extra minutes if needed, or add straight to the curry and simmer until tender.
Is this curry spicy?: This recipe is mild, but you can amp up the heat with extra chili flakes or fresh chili peppers.
Can I make this recipe oil-free?: Yes, simply sauté onions and spices in a splash of veggie broth instead of oil and skip oil for roasting the squash (just use parchment to prevent sticking).

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Butternut Squash Butter Bean Curry

Why You’ll Love This

Ingredients