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Home » Recipes » Main Dishes

Vegan Butternut Squash and Sweet Potato Curry

Sep 24, 2021 · Modified: Sep 2, 2024 by Sara Ayesh · This post may contain affiliate links · 5 Comments

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This sweet potato and butternut curry is loaded with creamy chunks of sweet potato and squash plus savory chickpeas for a hearty vegan meal the whole family will love!

Sweet potato and butternut squash recipes are some of my favorites, and this curry is no exception!

Especially heading into the fall and winter months. Recipes like Spiced Butternut Squash Soup or Roasted Hasselback Squash, and Seasoned Air Fryer Sweet Potatoes are staples in my house.

Selecting the Best Ingredients for Maximum Flavor

It's no secret that comfort food season is the BEST season. Butternut squash, sweet potato, and chickpeas are the perfect combination to create a delicious comfort meal.

Chickpeas are a lean protein option to create this vegan curry. Maybe even more important than the veggies is the curry powder itself.

I searched high and low for a curry powder that my husband enjoyed. I found one at Sprouts and use it so often now. For this sweet potato butternut squash and chickpea curry, you'll also need...

  • butternut squash
  • sweet potato
  • chickpeas
  • vegetable broth
  • coconut milk
  • white onion
  • diced tomato
  • garlic powder
  • salt
  • pepper
  • curry powder (this is the one we like!)

If you enjoy this recipe you'll definitely want to try out my Coconut Lime Shrimp Curry with Orzo and use the same curry spices.

butternut squash curry ingredients in white bowls

How to Make Sweet Potato and Butternut Squash Curry

This is actually a very simple recipe. I feel like anything with the word "curry" gets a bad wrap for potentially taking hours to make. Not true!

The curry powder is so flavorful and strong that it really takes no time at all to whip up.

Recipe Tips

  • Prep the veggies smaller than you think you should! By cutting the squash and sweet potatoes smaller, you ensure minimal cooking time to get them nice and tender.
  • This says "30 minute meal" but feel free to prep ahead of time and let it simmer for an hour or so before dinner! It is a great vegan meal prep option because the flavors come together more and more over time.
  • Garnish is key to the presentation here! Drizzle with extra coconut milk for richness and GORGEOUSNESS.
  • While this sweet potato and winter squash curry has most of the ingredients in season in the fall/winter - check out the freezer section for some already chopped up butternut squash all year round!

How to Cut Butternut Squash for Curries, Soups, and Stews (The Easy Way)

So one thing I always get questions about is HOW to cut butternut squash. I have a very easy video on my Instagram showing how I do it....

How to Cut Butternut Squash - A video!

This curried butternut squash and sweet potato soup does not need to be scary to prep. All you need is a potato peeler, a serrated knife, and a cutting board!

  1. Cut the small ends off of the squash so you can set it up on it's end nicely.
  2. Start peeling the skin off with the potato peeler while standing it up on the cutting board.
  3. Cut the squash in half lengthwise and scoop out the seeds.
  4. Slice into half moon shapes and then dice!
squash and sweet potato curry in a skillet
chickpeas in the butternut squash curry with cilantro garnish
butternut squash curry in a skillet drizzled with coconut milk

How to Serve & What to Pair with Your Sweet Potato and Butternut Curry

The colors in this vegan sweet potato and butternut squash curry are absolutely beautiful and we can really make it the star of the dinner table with a few easy additions!

Garnishes

Garnishes for curried squash and sweet potatoes include cilantro, extra chickpeas, coconut milk or coconut cream.

Adding a sprinkling of these things can elevate this dish from a bright orange soup to a stunning dinner!

Complimentary Sides

Side dishes might be just as important as the main! They need to be supportive and complimentary but not over-take the dish.

I would recommend...

  • Harvest Spinach Salad - it also includes butternut squash and a tangy balsamic dressing!
  • Roasted Ranch Brussels - and easy sheet pan side dish that is a great contrast to the creamy curry.
  • Herbed Bread Dipping Oil - you just can't go wrong with some spices and a touch of balsamic all over some crusty bread as a side dish.

Craving More Sweet Potato or Squash Recipes?

Of all the sweet potato and butternut squash recipes I’ve tried, this curry definitely ranks in my top 3. That said, both can stand alone as the stars of their own dish.

Try a few and see what I mean!

  • Creamy Pumpkin Chili Over Baked Sweet Potatoes
  • Healthy Buffalo Chicken and Sweet Potatoes
  • Roasted Garlic Hasselback Butternut Squash
  • Dairy-Free Butternut Squash Soup
  • Sausage Stuffed Acorn Squash
scalloped bowl of butternut curry

📖 Recipe

scalloped bowl of butternut curry

Sweet Potato and Butternut Squash Curry

Butternut squash, chickpeas, and sweet potatoes are slow-simmered to perfection in a curried sauce with cumin, coriander, chili pepper, and more for a rich meal that’s perfect for the cooler weather coming.
4.54 from 13 votes
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes mins
30 minutes mins
Servings: 6 servings
Author: Sara Ayesh

Equipment

  • large skillet or heavy bottom pot
  • blender

Ingredients

  • 1 butternut squash diced (about 3-4 cups)
  • 1 sweet potato peeled and diced
  • 1 can of chickpeas
  • 3 cups vegetable broth
  • 1 can coconut milk
  • ½ a white onion diced
  • 1 can diced tomatoes
  • 1 tablespoon garlic powder
  • ½ tablespoon salt
  • 1 teaspoon pepper
  • ½ tablespoon curry powder we like to use a yellow curry powder
Get Recipe Ingredients

Instructions

  • In a large skillet or heavy bottom pot saute the onion for 3-5 minutes.
  • Stir in the spices to get them nice and fragrant. Cook 1 minute.
  • Add the broth, diced tomatoes, squash, and sweet potato.
  • Bring to a boil and reduce to medium heat and let cook until the squash and potatoes are tender. (about 15-20 minutes if you cut them small enough)
  • Transfer the mixture to a blender and add the coconut milk. (reserve a little coconut milk for topping)
  • Blend until nice and smooth then add back to the skillet or pot.
  • Stir in the chickpeas and simmer for another 10 minutes.
Tried this Recipe? Pin it for Later!Mention @WhiteKitchenRedWine or tag #whitekitchenredwine!

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Comments

  1. Padraig says

    November 06, 2021 at 8:12 am

    5 stars
    Just made this….. quality… an easy 5 stars.

    Reply
  2. Felicitas says

    October 10, 2021 at 9:03 am

    5 stars
    First off I would like to say awesome blog!
    I had a quick question that I'd like
    to ask if you do not mind. I was curious to know how you center yourself and clear your mind
    prior to writing. I've had difficulty clearing my thoughts in getting
    my ideas out there.
    I do take pleasure in writing but it just seems like
    the first 10 to 15 minutes are generally wasted just trying to
    figure out how to begin. Any ideas or hints?
    Appreciate it!

    Reply
  3. Lorenzo says

    October 01, 2021 at 12:18 am

    4 stars
    I know this if off topic but I'm looking into starting my own blog and was curious what all
    is required to get set up?
    I'm assuming having a blog like yours would cost a pretty penny?

    I'm not very web smart so I'm not 100% certain.
    Any recommendations or advice would be greatly
    appreciated.
    Cheers

    Reply
  4. Dina Miller says

    September 30, 2021 at 12:59 pm

    5 stars
    Can not wait to make!

    Reply
  5. Fredrick says

    September 28, 2021 at 2:34 am

    4 stars
    We stumbled over here by
    a different web page and thought I
    might as well check things out.
    I like what I see so now i am following
    you. Look forward to looking at your web page yet
    again.

    Reply
4.54 from 13 votes (8 ratings without comment)

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Sara Ayesh Head Shot.

Hey, I'm Sara!

Wichita-based food blogger, photographer, and mom of two, passionate about crafting recipes that bring people together. I find joy in hosting parties, making home-cooked meals with real, whole foods, and enjoying all of the rosy moments in between!

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