Vegan Indian Mango Butternut Squash Curry (+ video)

This Vegan Indian Mango Butternut Squash Curry features a creamy mango curry sauce, diced butternut squash, all wrapped in some delicious warm spices. Quick and easy to make, this Indian-inspired recipe is a keeper!

Indian food has become one of my favorite cuisines over the last few years. Whether for takeout or for dining in, Indian food never disappoints. Also, there are so many curry options you can choose from, not to mention that this is probably one of the best cuisine for all Vegetarian or Vegans out there. In short, Indian cuisine is packed with delicious warm and spicy flavors, making the food very comforting yet rather healthy. Seriously, what’s not to like about it?

Despite all this, Indian cuisine is rather unknown and can appear a little bit intimidating. Good news is: it doesn’t have to be! Indian food is way easier than it seems, and as long as you have the right spices at home, you can cook a delicious meal in no time. As always, I slipped a little twist in, and created a super simple Indian Mango Butternut Squash Curry. Jump in right away to discover the recipe, and make sure you watch the little video tutorial – you’ll be amazed by how easy it is to make!

Indian Mango Butternut Squash Curry

For this Indian curry recipe, I got inspired by one of my favorite Indian restaurant in Vancouver, where they serve a pretty similar dish that I absolutely love! I tried it 3 times at least, and then decided to go for my own version, adding a few tweaks here and there.

The dish features a mango-based sauce that I use for my Easy Mango Curry recipe as well as some roasted butternut squash. The result is deliciously sweet, fruity, and subtly flavored with warm spices. Really, you can’t go wrong with this combination of flavors. Now let me guide you through the recipe.

A quick and easy curry recipe

Again, this Indian curry recipe is super simple to make and comes in 2 parts: the sauce, and the butternut squash.

The mango-based sauce comes together easily in just a few simple steps:

1. Pulse onions, garlic and fresh ginger in a food processor until puréed. Alternatively, you can grate ginger separately.
2. Sauté the onion mixture with some vegetable oil in a large pan for a few minutes, stirring often.
3. Add spices, season with salt and pepper, and cook until fragrant.
4. Pour in the puréed mango, and stir. To make purée mango, simply pulse a whole mango (peeled and stoned) in a food processor until purée. Choose your mango ripe and sweet, and avoid frozen mango or your curry will taste bland.
5. Add coconut milk, stir, and simmer for a few more minutes. Taste and adjust seasoning as needed.

The butternut squash preparation comes separately. Line a large baking sheet with parchment paper and roast butternut squash in the oven with a drizzle of oil and some spices, tossing from time to time. Once ready, add them to the sauce and combine carefully. Your curry is ready!

Is this curry healthy?

This curry is rather healthy, yes. The recipe is entirely vegan, dairy-free and gluten-free, which makes the dish suitable for all diets of the kind. The mango sauce is also partly fruit-based, which makes it easier for your body to process than a 100% coconut milk based sauce. Last but not least, butternut squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium. To complete the dish, serve with a side of basmati rice, fresh cilantro, and maybe naan bread on the side.

More Indian-inspired curry recipes:

• Creamy Coconut Lentil Curry
• Mango Curry Tofu
• Mango Chutney Tofu Curry with Wild Rice

And for dessert?

When it comes to curry and other spicy stews, I always fancy something sweet and chocolaty for dessert. If you are with me on this, you may like some of the following desserts:

• No-Bake Vegan Chocolate Cashew Cheesecake
• Dark Chocolate Fondant Cake
• Classic French Chocolate Mousse
• Vegan Chocolate Mousse with Whipped Coconut Cream

Indian Mango Butternut Squash Curry (Vegan)

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• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Curry
• Cuisine: World Cuisine
• Diet: Vegan

This Vegan Indian Mango Butternut Squash Curry features a creamy mango curry sauce, diced butternut squash, all wrapped in some delicious warm spices. Quick and easy to make, this Indian-inspired recipe is a keeper!

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Ingredients

Scale 1x2x3x

• 4 cups (540g) butternut squash, diced
• 2–4 Tablespoons oil, divided
• 1 ½ teaspoon curry powder
• 1 teaspoon paprika powder
• 1 white (or yellow) onion, diced
• 1-inch piece fresh ginger, grated
• 3 cloves garlic, minced
• 1 ½ teaspoon garam masala
• ½ teaspoon ground cumin
• 1 large mango, puréed*
• 1 14-ounces can (400g) coconut milk, full-fat
• 1/3 cup (50g) dried raisins
• 2 cups (60g) fresh baby spinach
• Salt and black pepper
• Fresh cilantro, to serve
• Naan bread, to serve (optional)

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
2. In a large mixing bowl, combine diced butternut squash with 2 Tablespoons of oil. Sprinkle with curry powder, paprika, add salt and pepper and toss well.
3. Transfer to the prepared baking sheet in one single layer and roast in the oven for about 30 minutes or until tender, stirring from time to time.
4. Meanwhile, place the onion, ginger and garlic into a food processor or blender, and mix until you have a smooth puree.
5. In a large frying pan, heat about 1 Tablespoon of oil on medium-high heat, and once hot add the onion mixture. Season with garam masala, cumin, and sauté for about 10 minutes until fragrant and most of the moisture is gone. Season with salt and pepper and stir.
6. Add the mango puree, coconut milk, raisins, and stir so everything is combined.
7. Bring to a simmer and cook for another 5-10 minutes until the sauce is reduced and thick. Stir in baby spinach, until just wilted, then add roasted butternut squash. Serve with a side of basmati rice, fresh cilantro and naan bread.

Notes

*It’s very important that the mango is ripe, otherwise the curry will taste bland. Mix it all in a food processor until pureed and almost smooth. If you can’t find a ripe mango, you can use canned puree, just make sure that the only ingredient is mango/water (ie. no added sugars).

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Did you make this recipe?

Lastly, if you make this Indian Mango Butternut Squash Curry (Vegan), be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!