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.
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
½ 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, ¾ cup coconut milk, ½ cup chopped tomatoes, ½ 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, ½ tsp salt, black pepper, 2 cups spinach
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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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!