Butternut Squash Curry (Stovetop + Instant Pot)

This super quick, easy and flavorful Butternut Squash Curry can be made in an Instant Pot pressure cooker (in just about 10 minutes!) or the stovetop for ease and convenience! This delicious spicy vegan curry dish can be enjoyed on it own, or served over rice or quinoa, for a healthy and comforting autumn meal! Naturally vegan.

Here we go with another curry, folks! My ultimate comfort food addiction! This particular curry is so super simple and quick & easy to throw together, yet bursting with BIG flavor! I absolutely adore this spice blend and the subtle sweetness of the butternut squash poking through in this Indian inspired dish. I hope you do, too!

Why You'll Love This Recipe

• Simple, quick, easy and healthy!
• Super hearty and comforting.
• Filled with delicious heart-warming spices.
• Versatile, and can be enjoyed a variety of ways.
• Vegan, dairy-free, gluten-free, nut-free, soy-free, and refined sugar-free.

What Ingredients are Needed to Make Butternut Squash Curry?

• Butternut squash.
• Onion & garlic.
• Green chile.
• A special spice blend.
• Water or vegetable broth.
• Vinegar.
• Coconut sugar
• Sea salt.
• Optional mixed greens.

(Note: please see full recipe card towards bottom of post for full recipe ingredients, amounts, and method.)

How to Make Butternut Squash Curry (Instant Pot) - Step by Step

1. Prep butternut squash (or use frozen).

2. Saute onion, garlic, and chile.

3. Prep spices.

4. Add spices and butternut squash.

5. Add broth or water.

6. Cook on manual high pressure for 4 minutes. Quick release, then stir in salt, greens and vinegar.

7. Enjoy!

How to Serve

• On its own.
• Over a bed of rice, quinoa, or millet.
• Over cauliflower rice.
• In wraps.
• With naan bread.

Top Tips

1. Not a fan of spicy?

   This butternut squash curry is a touch on the spicy side. If you are not a fan of spicy, you can omit the green chile and red chili flakes for still tasty results!

2. Choose your acid

   You can use lemon or lime juice in place of apple cider vinegar for very similar results.

3. Store it

   This butternut squash curry keeps well in airtight containers in the refrigerator for up to one week.

Common Recipe Questions

1. Can I omit the coconut sugar?

   Yes. You can omit the coconut sugar, or use honey, maple syrup, cane sugar or a sugar free sweetener as an alternative!

More Vegan Curry Recipes

Coconut Chickpea Curry (Vegan)

Instant Pot Red Lentil & Potato Curry (Vegan, Gluten-Free)

Sweet Potato and Cauliflower Rice Coconut Curry (Gluten-Free, Vegan)

Spicy Kale & Potato Curry (Vegan, Gluten-Free)

📖 Recipe

Butternut Squash Curry (Stovetop + Instant Pot)

This super quick, easy and flavorful Butternut Squash Curry can be made in an Instant Pot pressure cooker (in just about 10 minutes!) or the stovetop for ease and convenience! This delicious spicy vegan curry dish can be enjoyed on it own, or served over rice or quinoa, for a healthy and comforting autumn meal!

4.75 from 4 votes

Print Pin Rate SaveSaved!

Course: Entrées, Main Course, Vegan

Cuisine: Ayurveda, Indian, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 2 minutes

Cook Time: 6 minutes

Coming to Pressure Time for Instant Pot: 4 minutes

Total Time: 12 minutes

Servings: 4

Author: Kristen Wood

1x2x3x

Ingredients

US CustomaryMetric

• 1 tablespoon coconut oil
• 1 onion chopped
• 4 garlic cloves minced
• 1 green chile chopped (raw or roasted Hatch, or raw jalapeno or serrano)
• 1 butternut squash peeled and cubed or 4 cups frozen cubed squash
• 2 tablespoons curry powder
• 1 teaspoon coconut sugar
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon red chili flakes
• 2 1/2 cups water or vegetable broth
• 1 large handful mixed greens optional
• 1 teaspoon apple cider vinegar
• sea salt or pink salt to taste

Cook ModePrevent your screen from going dark

Instructions

Instant Pot

• Set Instant Pot to saute mode. Add oil, onion, garlic and chile. Saute for 2 minutes.
• Add butternut squash and spices (curry powder through red chili flakes).
• Stir in water or broth.
• Set to manual high pressure for 4 minutes.
• When time is up, quick release pressure and stir in vinegar, greens and then salt to taste.
• Serve and enjoy!

Stovetop

• In a pot over medium heat saute onion, garlic and chile in coconut oil.
• Add squash and spices.
• Stir in broth or water.
• Bring to a boil, cover and reduce to a simmer.
• Simmer for 10 minutes, or until squash is tender, adding more liquid if necessary.
• Serve and enjoy!

Notes

Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!

You might also like our October Produce Guide.

Also see our: Cauliflower Rice Curry.

Nutrition

Serving: 1bowl | Calories: 148kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 60mg | Potassium: 758mg | Fiber: 6g | Sugar: 6g | Vitamin A: 19998IU | Vitamin C: 44mg | Calcium: 121mg | Iron: 2mg

Equipment

Curry Powder

Have you tried this recipe?Please Rate + Comment Below!

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