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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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Keyword: butternut squash, coconut milk, collard, curry, greens


  • 3 1/2 cups butternut squash cut in 2 cm cubes
  • oil, salt and pepper for roasting
  • 2 tsp oil
  • 1 medium onion finely chopped
  • 2 tsp garlic powder
  • 1 tbsp ground coriander
  • 1 tsp chili powder
  • 1/4 tsp cinnamon
  • 2.5 tsp cumin
  • 2 tsp curry powder
  • 1/2 cup marinara or tomato sauce
  • 3/4 tsp to 1 tsp kosher salt
  • 1/4 tsp pepper optional
  • 1 can coconut milk full fat
  • 1 cup collard greens chopped and steamed (or use frozen)*
  • Red chili flakes and chopped cilantro for serving optional


  • 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.