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Indian Mango Butternut Squash Curry (Vegan)

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This Vegan Indian Mango Butternut Squash Curry features a creamy mango curry sauce, diced butternut squash, all wrapped in some delicious warm spices.
  • 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!

Ingredients

Scale
  • 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)

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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