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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 tbsp olive oil
  • 1 medium onion, chopped
  • 1 1-inch piece ginger, peeled and grated
  • 2 cloves garlic, chopped or minced
  • 1/2 medium eggplant, 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 stock
  • 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

  • 1 Non-stick skillet

Instructions 

  • Heat the olive oil in a non-stick skillet. Add the onion, ginger and garlic. Sauté over a medium-high heat for 2-3 minutes, until fragrant
    1 tbsp olive oil, 1 medium onion, 1 1-inch piece ginger, 2 cloves garlic
  • 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
    1/2 medium eggplant, 2 cups mushrooms, 2 tbsp tomato paste, 1 tsp smoked paprika
  • 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.
    1.5 cups butternut squash, 3/4 cup coconut milk, 1/2 cup chopped tomatoes, 1/2 cup vegetable stock, 1.5 tbsp curry paste
  • At the last minute, add the turmeric, salt, black pepper and spinach. Stir until the spinach wilts, and you're ready to serve.
    1 tsp turmeric, 1/2 tsp salt, black pepper, 2 cups spinach

Video

Notes

You can store this vegan curry in the fridge in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
This is also a freezer-friendly recipe. You can freeze it in ziplock bags for up to 2 months. Allow to thaw fully before reheating on the stove or in the microwave.
Calories: 202kcal, Carbohydrates: 20g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 539mg, Potassium: 853mg, Fiber: 5g, Sugar: 8g, Vitamin A: 8353IU, Vitamin C: 26mg, Calcium: 86mg, Iron: 4mg