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Yield: 4-5 servings

Butternut Squash Peanut Curry

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

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


  • 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.


  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.


  • 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:



Serving Size:


Amount Per Serving: 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