This vegan eggplant butternut squash curry is consolation meals perfection! Wealthy, creamy, and intensely savory, it is precisely what you search for in a curry dish that is additionally prepared in half-hour. Gluten-free and straightforward to make.
I do know lots of people say that the colder moths = curry season. However for me, the entire 12 months is curry season. In my humble opinion, nothing beats a steaming bowl of curry within the night, served over a mattress of fluffy rice. All the time one thing to sit up for!
And sure, it is totally attainable to make a dish as yummy as this vegan eggplant butternut squash curry out of greens. Belief me, you will have this one on repeat!
Vegan eggplant butternut squash curry
I really like love love butternut squash. Within the winter, it is considered one of my most-used elements. The flavour is tender and subtly candy, however not too overwhelming, making it an excellent versatile root vegetable. I imply, you’ll be able to even make mac and cheese with it! Speak about magic.
And if this vegan butternut squash curry is fairly near magic. To me, a excellent curry is one which has a very deep, intense and savory taste, with loads of saltiness and spice, however not a lot that it will get overwhelming. And this recipe has that stability of flavors right down to a tee.
The greens work collectively rather well to create loads of texture and selection in each chew. The spices, along with the curry paste, give the curry a whole lot of depth and hints of umami too. Some curry recipes use simply coconut milk, however this one makes use of chopped tomatoes too, so as to usher in a bit little bit of tanginess.
Serve this over a mattress of your favourite rice and dinner is sorted!
Components and substitutions
- Onion. Use both purple or white onion, or shallots.
- Grated ginger.
- Garlic, both chopped finely or minced.
- Eggplant (aka aubergine). It is a key ingredient, creating a very thick and chewy texture.
- Mushrooms. Use any number of your alternative. I used white button mushrooms.
- Tomato paste.
- Smoked paprika.
- Butternut squash. I’ve additionally tried this recipe with candy potato and it really works simply as properly!
- Coconut milk. Use both common or diminished fats relying in your preferences.
- Chopped tomatoes.
- Vegetable inventory. For a fair creamier curry, use an unsweetened plant primarily based milk of your alternative.
- Vegan curry paste. Curry powder works too.
- Turmeric.
- Salt.
- Black pepper.
- Spinach. Kale works as properly, or every other leafy inexperienced of your alternative.
Learn how to make the curry!
It is tremendous simple!
STEP 1: Warmth some olive oil in a non-stick skillet.Add the onion, ginger and garlic. Sauté over a medium-high warmth for 2-3 minutes, till aromatic.
STEP 2: Add the eggplant, mushrooms, tomato paste and smoked paprika. Stir to coat the greens, then proceed to prepare dinner and stir regularly for an additional 4-5 minutes, till the greens had softened.
STEP 3: Add the butternut squash and pour within the coconut milk, chopped tomatoes and vegetable inventory. Stir by means of the curry paste, decrease the warmth to medium and simmer for round 15-20 minutes, stirring regularly, till the butternut squash is cooked by means of.
STEP 4: On the final minute, add the turmeric, salt, black pepper and spinach. Stir till the spinach wilts, and also you’re able to serve.
You’ll love this vegan eggplant butternut squash curry!
It is …
- Flavorful and indulgent.
- Savory.
- Wealthy and very creamy.
- Excellent for a fast weeknight dinner.
- Prepared in half-hour.
- Tremendous simple and nice for newbies within the kitchen.
- Gluten-free.
- Oil-free.
- A brilliant scrumptious one-pot meal.
Ideas and Methods
Do not skimp on the spices, as they actually assist deliver this dish collectively!
You may retailer this vegan curry within the fridge in an hermetic container for as much as 4 days. Reheat on the range or within the microwave.
That is additionally a freezer-friendly recipe. You may freeze it in ziplock luggage for as much as 2 months. Enable to thaw totally earlier than reheating on the range or within the microwave.
extra vegan curry recipes
Let me know within the feedback: what’s your favourite dish to prepare dinner with butternut squash? If you happen to give this vegan eggplant butternut squash a go, you should definitely tag me on Instagram (@ohmyveggies) so I can see your creations, and depart your suggestions within the feedback under!
📖 Recipe
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Components
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 1-inch piece ginger, peeled and grated
- 2 cloves garlic, chopped or minced
- ½ medium eggplant, chopped
- 2 cups mushrooms, chopped
- 2 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1.5 cups butternut squash, cubed
- ¾ cup coconut milk
- ½ cup canned diced tomatoes
- ½ cup vegetable stock
- 1.5 tablespoon Thai red curry paste, guarantee vegan
- 1 teaspoon turmeric
- ½ teaspoon salt, or to style
- black pepper, to style
- 2 cups spinach
- cooked rice, optionally available, for serving
Directions
-
Warmth the olive oil in a non-stick skillet. Add the onion, ginger and garlic. Sauté over a medium-high warmth for 2-3 minutes, till aromatic
1 tablespoon 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 greens, then proceed to prepare dinner and stir regularly for an additional 4-5 minutes, till the greens had softened
½ medium eggplant, 2 cups mushrooms, 2 tablespoon tomato paste, 1 teaspoon smoked paprika
-
Add the butternut squash and pour within the coconut milk, chopped tomatoes and vegetable inventory. Stir by means of the curry paste, decrease the warmth to medium and simmer for round 15-20 minutes, stirring regularly, till the butternut squash is cooked by means of.
1.5 cups butternut squash, ¾ cup coconut milk, ½ cup canned diced tomatoes, ½ cup vegetable inventory, 1.5 tablespoon Thai purple curry paste
-
On the final minute, add the turmeric, salt, black pepper and spinach. Stir till the spinach wilts, and also you’re able to serve.
1 teaspoon turmeric, ½ teaspoon salt, black pepper, 2 cups spinach
Notes
That is additionally a freezer-friendly recipe. You may freeze it in ziplock luggage for as much as 2 months. Enable to thaw totally earlier than reheating on the range or within the microwave.
Diet (estimated per serving)
Energy: 202kcalCarbohydrates: 20gProtein: 5gFats: 14gSaturated Fats: 9gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gSodium: 539mgPotassium: 853mgFiber: 5gSugar: 8gVitamin A: 8353IUVitamin C: 26mgCalcium: 86mgIron: 4mg
