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Vegan Butternut Squash Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4 servings
  • 1/2 cup water
  • 8 oz butternut squash peeled and chopped
  • 8 oz green beans trimmed and chopped
  • 1 cup coconut milk
  • 2 tablespoons veg oil
  • 1/4 teaspoon mustard seeds
  • 2 medium-sized serrano chiles minced
  • 1/2 cup chopped onions
  • 1 garlic clove minced (about 2 teaspoons)
  • 3 tablespoons cashews coarsely chopped
  1. Bring water to a boil in a medium saucepan and add squash. reduce to medium heat, cover and cook until tender (about 6 minutes).
  2. Remove squash with a slotted spoon to a bowl. Add green beans to a saucepan to cook, 6 minutes.
  3. Return squash to saucepan, add coconut milk, bring to boil, then immediately reduce to low heat. Simmer, uncovered, until slightly thickened, approx 8 minutes. Stir gently to prevent curry from curdling.
  4. To make tadka, heat oil in small skillet. When oil begins to smoke, add the mustard seeds.
  5. After seeds stop sputtering (warning, they will pop out of the pan), add chiles, onions, garlic, and cashews to skillet. Shake pan (or stir as I did) until cashews are lightly toasted brown.
  6. Top curry with tadka, place over a bed of rice and serve.