A balanced combination of sweet and savoury flavours make up the foundation of this simple, filling and wholesome Peanut & Kale Butternut Squash Curry. This plant based curry comes together all in one pot in under an hour making it a great weeknight meal you can feel good about eating! Gluten Free + Vegan

I love pairing curry spices with sweet veggies like butternut squash and sweet potato. There’s just something so satisfying and delicious about the sweet and savoury combo that makes for the best kind of comfort food. Add the fact that this dish is made all in one pot with good-for-you ingredients and you’re in for a healthy, hearty dish that you can feel good about eating!

Butternut Squash Tips & Substitutions

Add protein

• Mix in chickpeas, lentils or tofu for a little more bulk. If you’re not concerned with keeping this vegan/vegetarian you can add in some chicken as well.

Can I use light coconut milk or coconut milk from a carton?

• Light coconut milk can be used if you want to cut calories. 
• I don’t recommend using coconut milk from a carton (like one you might use in cereal) because the curry won’t be more watery and less creamy.
• You can also use coconut cream in place of full fat coconut milk.
• Whatever you use just make sure it’s unsweetened.

Greens to use instead of kale & other added veggies

• You can use spinach or other leafy greens instead of kale. 
• Feel to add other veggies that you have on hand: mushrooms, carrots, bell peppers. Most veggies would be best added when you add the spices and squash.

Make it paleo

• Use almond butter or cashew instead of peanut butter and add chopped cashews instead of peanuts at the end. The end curry will taste a little different with the different nut butters
• but still be delicious.

Squash Prep

Butternut squash can be a tricky vegetable to prep. If you’re not quite sure how to approach peeling and dicing it I recommend watching this quick video from Serious Eats for a little guidance before you begin.

Serving Suggestions

If you’re looking to keep this low carb/low calorie then I recommend serving this over a bed of cauliflower to soak up all the extra flavour. The sauce really takes over the flavour of the cauliflower rice making it a great way to double up on veg! Otherwise you can’t go wrong piling this on over a big bed of rice or quinoa.

If you’ve got time you can also whip up of batch of gluten free flatbread/naan to enjoy as a side. I’ve got a couple of recipes to choose from: a chickpea flour flatbread and a cassava flour flatbread(my favourite).

To complete you curry night you also definitely should also check out these onion bhajis for your starter. They’re easier to make than you might think and one of my most popular recipes on this site.

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Recipe

Butternut Squash Peanut Curry

Yield: 4-5 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

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A balanced combination of sweet and savoury flavours make up the foundation of this simple, filling and wholesome Peanut & Kale Butternut Squash Curry. This plant based curry comes together all in one pot in about 30 minutes making it a great weeknight meal you can feel good about eating! Gluten Free + Vegan

Ingredients

• 2 tbsp (30 ml) coconut oil
• 1 large white, yellow or red onion, diced
• 1 tsp salt, divided
• 4 large cloves garlic, minced
• 1 inch piece, ginger mined
• 4 cups diced butternut squash
• 1 tbsp curry powder
• 2 tsp garam masala
• 2 tsp ground cumin
• 1 teaspoon ground turmeric (optional for colour)
• 2 tablespoons natural peanut butter
• 1 14 oz can full fat unsweetened coconut milk
• 1 14 oz can crushed tomatoes
• 2 tbsp lime juice
• 3-4 cups chopped kale
• Fresh cilantro & chopped peanuts for topping, optional

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Add the coconut oil to a large skillet or pot and warm on medium heat. When the oil starts to simmer add the onions, garlic and ginger and 1/2 tsp salt and sauté until softened, about 5 minutes.
2. Add the butternut squash and spices (curry powder, garam masala, cumin, turmeric and remaining 1/2 teaspoon salt). Mix everything together and continue to cook another 7-10 minutes, stirring often.
3. Add the tomatoes, coconut milk and peanut butter and stir everything together. Bring the pot to a boil and then reduce the temperature down to a simmer. Let simmer about 15 minutes. Cook until the squash is just tender.
4. Stir the lime juice and chopped kale into the pot and let cook another 5 or so minutes until the kale has softened and the squash is fork tender. Taste and season with more salt as needed.
5. Serve over a bed of rice (or cauliflower rice) garnished with chopped coriander/cilantro, chopped peanuts and serve.

Notes

• Full fat coconut milk is best for a creamier curry, but you can also use light coconut milk to cut down on calories. I don't recommend using coconut milk from a carton or sweetened coconut milk.

Nutrition Information

Yield: 3

Serving Size:

1 Calories: 525Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 1208mgCarbohydrates: 81gFiber: 25gSugar: 21gProtein: 19g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Gluten Free

More gluten free plant based dinners you might enjoy:

• Tomato Basil Coconut Chickpea Curry
• 20 Minute Lentil Bolognese
• Black Bean Veggie Quinoa Chili
• Vegan Lentil Meatballs
• Golden Cauliflower Quinoa Curry
• Mediterranean Chickpea Stew