Vegan Butternut Squash Curry
This Vegan Butternut Squash Curry is a warm, super flavorful curry filled with delicious roasted butternut squash and nutrient-rich greens. Easy, nourishing and so comforting!
butternut squash, coconut milk, collard, curry, greens
cut in 2 cm cubes
oil, salt and pepper
marinara or tomato sauce
to 1 tsp kosher salt
can coconut milk
chopped and steamed (or use frozen)*
Red chili flakes and chopped cilantro for serving
Preheat oven to 375 degrees F. Arrange butternut squash cubes on a baking tray (or two trays depending on size) lined with parchment paper or food safe liner.
Sprinkle generously with oil, salt and pepper, toss to combine. Place into oven and bake for approx 40 to 50 min until lightly browned and tender, tossing every 15 min.
In a large pan, add the 2 tsp oil and onion. Cook 5 to 7 minutes until translucent, stirring frequently.
Add all the spices, stir, cook another 3 minutes, stirring often.
Add tomato sauce and coconut milk, stir, and cook at a gentle simmer for 10 minutes, stirring every few minutes.
Add collard greens and cooked butternut squash, stir well to combine.
Top with chili flakes and cilantro, if using.
Serve with rice, if desired.
*squeeze the steamed (or de-frosted) collard greens in a kitchen towel to remove as much excess water as possible prior to adding to the curry.