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squashcurrybowl

Creamy Vegan Butternut Squash Curry

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: bowls
Ingredients Method

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium red onion diced
  • 2 garlic cloves minced
  • 1 teaspoon turmeric powder
  • 2 teaspoons cumin divided
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • black pepper
  • 2 tablespoons tomato paste
  • 1 can light coconut milk
  • 1 medium butternut squash cubed
  • 1 small broccoli crown
  • 2 bunches fresh spinach
  • 2 cups adzuki beans cooked
  • For garnish fresh parsley

Method
 

  1. In a large saucepan or Dutch oven set over medium heat, sauté the onion in the coconut oil until soft and translucent (about 5 minutes).
  2. Add the garlic and spices, and cook until the garlic starts to get fragrant (2 minutes). Make sure the spices don’t burn.
  3. Add the tomato paste, stir, and lower heat. Slowly add the coconut milk and raise heat. Bring the liquid to a simmer.
  4. While the liquid is simmering, cut your squash into cubes (I don’t peel mine, but you can if you want) and add to the pot. Then add broccoli, cut into small florets/pieces (I include the stem). Stir to coat the vegetables in the curry liquid, and cover and cook for about 20 minutes or until they’re soft.
  5. Add the spinach and beans, stir, and cover for another 10 minutes or until the spinach is just wilted.
  6. Remove the lid from the pot and let cool slightly before serving. Top with fresh parsley, extra cumin, and/or a dash of mineral salt as preferred.