Healthy Meal Prep
Vegan Butternut Curry Recipe

Vegan Butternut Curry


This is a very easy yet very delicious way to make a vegan butternut curry with few ingredients. Serve over rice, and you have a simple dinner for 2 on a weeknight.


  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin, or more to taste
  • 1 teaspoon ground coriander, or more to taste
  • 1 pinch ground turmeric
  • 1 (14 ounce) can coconut milk


  1. Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

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Nutritional Information

Vegan Butternut Curry

Servings Per Recipe: 2
Calories: 737.8
% Daily Value *
protein: 21 %
carbohydrates: 26 %
exchange other carbs:
dietary fiber: 62 %
fat: 77 %
saturated fat: 192 %
vitamin a iu: 1329 %
niacin equivalents: 85 %
vitamin b6: 64 %
vitamin c: 222 %
folate: 49 %
calcium: 35 %
iron: 66 %
magnesium: 110 %
potassium: 75 %
sodium: 2 %
thiamin: 68 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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