This vegan eggplant butternut squash curry is comfort food perfection! Rich, creamy, and intensely savory, it's exactly what you look for in a curry dish that's also ready in 30 minutes. Gluten-free and easy to make.
I know a lot of people say that the colder months = 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!
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 flavor 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.
And this vegan butternut squash curry is pretty close to magic. To me, a perfect curry is one that has a really deep, intense and savory flavor, with plenty of saltiness and spice, but not so much that it gets overwhelming. And this recipe has that balance of flavors 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.
Serve this over a bed of your favorite rice and dinner is sorted!
Ingredients and substitutions
- Olive oil. Just a tablespoon for sautéing. To keep the curry oil-free, use a few tablespoons of water or vegetable stock instead.
- Onion. Use either red or white onion, or shallots.
- Grated ginger. Fresh ginger gives the best flavor. In a pinch, swap in ½ teaspoon of ground ginger.
- Garlic, either chopped finely or minced.
- Eggplant (aka aubergine). This is a key ingredient, creating a really thick and chewy texture.
- Mushrooms. Use any variety of your choice. I used white button mushrooms.
- Tomato paste. Tomato paste adds concentrated, savory depth to the sauce.
- Smoked paprika. Smoked paprika brings a gentle, smoky warmth. Sweet paprika works if that's what you have.
- 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. Canned coconut milk makes the creamiest sauce.
- Chopped tomatoes. Canned diced tomatoes are easiest, or use a couple of chopped ripe fresh tomatoes.
- Vegetable stock. For an even creamier curry, use an unsweetened plant based milk of your choice.
- Vegan curry paste. Curry powder works too. I like Thai Kitchen red curry paste, which is vegan and gluten-free. Always check the label, since some brands contain shrimp paste or fish sauce.
- Turmeric. Ground turmeric gives the curry its warm golden color.
- Salt.
- Black pepper.
- Spinach. Kale works as well, or any other leafy green of your choice.
How to make the curry!
It's super easy!
STEP 1: Heat some olive oil (or a splash of water to keep it oil-free) in a non-stick skillet. Add the onion, ginger and garlic. Sauté over a medium-high heat for 2-3 minutes, until fragrant.
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 have 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.
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 ...
- Flavorful and indulgent.
- Savory.
- 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 (if you sauté in water or stock instead of oil).
- A super delicious one-pot meal.
Tips and Tricks
Don't skimp on the spices, as they really help bring this dish together!
Cut the squash small. Dice the butternut squash into roughly ½-inch cubes so it turns tender in the 15-20 minute simmer. Bigger chunks will need extra time, and the eggplant can turn mushy while you wait. If you're new to prepping squash, our guide to roasting butternut squash walks through peeling and cubing it safely.
Give the eggplant room. Use a large, deep non-stick skillet or a wide pot so the eggplant and mushrooms can brown a little before the liquid goes in. A crowded pan steams the vegetables instead, and you lose some of that savory depth.
Adjust the heat to taste. Curry pastes vary a lot in spice level. Start with 1 tablespoon if you're sensitive to heat, then taste the sauce after it simmers and stir in more if you want it hotter. A little extra coconut milk at the end will tame a curry that turned out too spicy.
Get the consistency right. If the sauce thickens too much while the squash cooks, splash in more vegetable stock. If it looks thin, let it simmer uncovered for a few extra minutes. It will also thicken as it sits.
Variations
- Sweet potato. Swap the butternut squash for cubed sweet potato. It cooks in about the same time, and pairs beautifully with the coconut milk, just like in our sweet potato chickpea curry.
- Add chickpeas. Stir in a drained can of chickpeas along with the squash for extra protein and a heartier bowl.
- Pumpkin instead of squash. Sugar pumpkin or kabocha squash both work well in the fall and hold their shape nicely.
- Green or yellow curry. Use vegan green curry paste for a fresher, herbier curry, or yellow curry paste for a milder, more turmeric-forward version.
- Extra veggies. Red bell pepper, zucchini or cauliflower florets can go in with the eggplant. Just add a splash more stock if the pan gets crowded.
Serving Ideas
Fluffy white basmati or jasmine rice is the classic partner here, since it soaks up every bit of that creamy coconut sauce. Brown rice, quinoa or cauliflower rice all work too if you want something lighter or more whole-grain. For scooping, warm vegan naan is hard to beat.
To finish each bowl the way it's pictured, add a handful of fresh cilantro, a sprinkle of sesame seeds and a few toasted walnuts or cashews for crunch. A small drizzle of coconut milk on top and a squeeze of lime juice brighten everything up. A crisp cucumber salad or some quick pickled onions on the side makes a nice cool contrast to the warm spices.
Storing & Freezing
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. The flavors deepen overnight, so it's a great one for meal prep. If the sauce has thickened in the fridge, loosen it with a splash of water or stock while it warms, and store any rice separately so it doesn't soak up all the sauce.
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. For the best texture, freeze it before adding the spinach and stir in fresh greens when you reheat, since the squash and eggplant can soften slightly after freezing.
Let me know in the comments: what's your favorite dish to cook with butternut squash? If you give this vegan eggplant butternut squash a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!
More Vegan Curry Recipes
If you loved this recipe, here are a few more you might enjoy:
📖 Recipe
Equipment
Ingredients
- 1 tablespoon olive oil, or 2-3 tablespoon water or vegetable stock for oil-free
- 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, ensure vegan
- 1 teaspoon turmeric
- ½ teaspoon salt, or to taste
- black pepper, to taste
- 2 cups spinach
- cooked rice, optional, for serving
Instructions
- Heat the olive oil in a large non-stick skillet over medium-high heat (or use 2-3 tablespoons of water or vegetable stock to keep it oil-free). Add the onion, ginger and garlic and sauté 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 cook for a further 4-5 minutes, stirring frequently, until the vegetables have softened.½ medium eggplant, 2 cups mushrooms, 2 tbsp tomato paste, 1 tsp smoked paprika
- Add the butternut squash, then pour in the coconut milk, diced tomatoes and vegetable stock. Stir in the curry paste, lower the heat to medium and simmer for 15-20 minutes, stirring frequently, until the butternut squash is fork-tender.1.5 cups butternut squash, ¾ cup coconut milk, ½ cup canned diced tomatoes, ½ cup vegetable stock, 1.5 tbsp Thai red curry paste
- At the last minute, stir in the turmeric, salt, black pepper and spinach. Cook until the spinach wilts, then taste and adjust the seasoning. Serve over cooked rice.1 tsp turmeric, ½ tsp salt, black pepper, 2 cups spinach
Rita Anderson says
I made this for dinner tonight, added a can of drained lentils. It was very good; will make it again.