This vegan eggplant butternut squash curry is comfort food perfection! Rich, creamy, and intensely savoury, it’s exactly what you look for in a curry dish that’s also ready in 30 minutes. Gluten-free and oil-free. 

Vegan eggplant butternut squash curry

I know a lot of people say that the colder moths = curry season. But for me, the whole year is curry season. In my humble opinion, nothing beats a steaming bowl of curry in the evening, served over a bed of fluffy rice. Always something to look forward to!

 

(Music: https://www.epidemicsound.com)

And yes, it’s entirely possible to make a dish as yummy as this vegan eggplant butternut squash curry out of vegetables. Trust me, you’ll have this one on repeat!

Vegan eggplant butternut squash curry

I love love love butternut squash. In the winter, it’s one of my most-used ingredients. The flavour is tender and subtly sweet, but not too overwhelming, making it a super versatile root vegetable. I mean, you can even make mac and cheese with it! Talk about magic.

Bowl of vegan eggplant curry over rice

And if this vegan butternut squash curry is pretty dang close to magic. To me, a perfect curry is one that has a really deep, intense and savoury flavour, with plenty of saltiness and spice, but not so much that it gets overwhelming. And this recipe has that balance of flavours down to a tee.

The vegetables work together really well to create plenty of texture and variety in every bite. The spices, together with the curry paste, give the curry a lot of depth and hints of umami too. Some curry recipes use just coconut milk, but this one uses chopped tomatoes too in order to bring in a little bit of tanginess.

Bowl of vegetable curry over a bed of rice

Serve this over a bed of your favourite rice and dinner is sorted!

Ingredients and substitutions

Vegan curry with rice and vegetables
  • Onion. Use either red or white onion, or shallots.
  • Grated ginger.
  • Garlic, either chopped finely or minced.
  • Eggplant/aubergine. This is a key ingredient, creating a really thick and chewy texture.
  • Mushrooms. Use any variety of your choice.
  • Tomato paste.
  • Smoked paprika.
  • Butternut squash. I’ve also tried this recipe with sweet potato and it works just as well!
  • Coconut milk. Use either regular or reduced fat depending on your preferences.
  • Chopped tomatoes.
  • Vegetable stock. For an even creamier curry, use an unsweetened plant based milk of your choice.
  • Vegan curry paste. Curry powder works too.
  • Turmeric.
  • Salt.
  • Black pepper.
  • Spinach. Kale works as well.

How to make a vegan butternut squash curry

It’s super easy!

STEP 1: Add the onion, ginger and garlic to a large non-stick frying pan or saucepan. Sauté over a medium-high heat for 2-3 minutes, until fragrant.

Eggplant curry cooking process

STEP 2: Add the eggplant, mushrooms, tomato paste and smoked paprika. Stir to coat the vegetables, then continue to cook and stir frequently for a further 4-5 minutes, until the vegetables had softened.

STEP 3: Add the butternut squash and pour in the coconut milk, chopped tomatoes and vegetable stock. Stir through the curry paste, lower the heat to medium and simmer for around 15-20 minutes, stirring frequently, until the butternut squash is cooked through.

Vegan butternut squash curry in a frying pan

STEP 4: At the last minute, add the turmeric, salt, black pepper and spinach. Stir until the spinach wilts, and you’re ready to serve.

You will love this vegan eggplant butternut squash curry!

It’s …

  • Flavourful and indulgent.
  • Savoury.
  • Rich and very creamy.
  • Perfect for a quick weeknight dinner.
  • Ready in 30 minutes.
  • Super easy and great for beginners in the kitchen.
  • Gluten-free.
  • Oil-free.
  • A super delicious one-pot meal.

A few tips and tricks

Vegan butternut squash curry with eggplant
  • Don’t skimp on the spices, as they really help bring this dish together!
  • You can store this vegan curry in the fridge in an airtight container for up to 4 days.
  • This is also a freezer-friendly recipe.

Other vegan curry recipes

Let me know in the comments: what’s your favourite dish to cook with butternut squash? If you give this vegan eggplant butternut squash a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Vegan eggplant butternut squash curry

Get the Recipe: Vegan Eggplant Butternut Squash Curry

This vegan eggplant butternut squash curry is comfort food perfection! Rich, creamy, and intensely savoury, it's exactly what you look for in a curry dish that's also ready in 30 minutes. Gluten-free and oil-free. 
5 from 2 votes

Ingredients

  • 1 medium onion, chopped
  • 1 1-inch piece ginger, peeled and grated
  • 2 cloves garlic, chopped or minced
  • 1/2 medium aubergine, chopped
  • 2 cups mushrooms, chopped
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1.5 cups butternut squash, cubed
  • 3/4 cup coconut milk
  • 1/2 cup chopped tomatoes
  • 1/2 cup vegetable broth
  • 1.5 tbsp curry paste, ensure vegan
  • 1 tsp turmeric
  • 1/2 tsp salt, or to taste
  • black pepper, to taste
  • 2 cups spinach

Equipment

  • Non-stick frying pan or sauce pan

Instructions 

  • Add the onion, ginger and garlic to a large non-stick frying pan or saucepan. Sauté over a medium-high heat for 2-3 minutes, until fragrant
  • Add the eggplant, mushrooms, tomato paste and smoked paprika. Stir to coat the vegetables, then continue to cook and stir frequently for a further 4-5 minutes, until the vegetables had softened
  • Add the butternut squash and pour in the coconut milk, chopped tomatoes and vegetable stock. Stir through the curry paste, lower the heat to medium and simmer for around 15-20 minutes, stirring frequently, until the butternut squash is cooked through.
  • At the last minute, add the turmeric, salt, black pepper and spinach. Stir until the spinach wilts, and you're ready to serve.

Video

Calories: 168kcal, Carbohydrates: 20g, Protein: 5g, Fat: 10g, Saturated Fat: 8g, Sodium: 527mg, Potassium: 763mg, Fiber: 5g, Sugar: 8g, Vitamin A: 6946IU, Vitamin C: 21mg, Calcium: 67mg, Iron: 3mg
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Gluten-free vegan eggplant butternut squash curry Pinterest
Vegan eggplant butternut squash curry