Vegan Eggplant Butternut Squash Curry

Vegan Eggplant Butternut Squash Curry

This vegan eggplant and butternut squash curry is pure comfort in a bowl—rich, creamy, and deeply flavorful. Even better? It comes together in just 30 minutes, and it’s both gluten-free and oil-free.

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Prep Time: 0

Cook Time: 30

Total Time: 30

Servings: servings

Equipment

1 Non-stick skillet

Ingredients
US Customary - Metric

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, 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 non-stick skillet. Add the onion, ginger and garlic. Sauté over a medium-high heat for 2-3 minutes, until fragrant
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 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 tablespoon tomato paste, 1 teaspoon 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 canned diced tomatoes, ½ cup vegetable stock, 1.5 tablespoon Thai red 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 teaspoon turmeric, ½ teaspoon 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.

Nutrition (estimated per serving)

Calories: 202kcalCarbohydrates: 20gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 539mgPotassium: 853mgFiber: 5gSugar: 8gVitamin A: 8353IUVitamin C: 26mgCalcium: 86mgIron: 4mg

Course: Main Course

Cuisine: Indian, Vegan

Diet: Vegan, Vegetarian

Keyword: aubergine, butternut squash, curry, earth of maria, eggplant, to move

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!