Vegan Potato and Butternut Squash Curry

This easy, one-pot curry is made with butternut squash, potatoes, and onion for a hearty vegan meal.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 335 Calories

Ingredients

• ⅛ teaspoon ground cinnamon
• 1 onion, chopped
• 1 (14 ounce) can coconut milk
• salt and ground black pepper to taste
• ⅛ teaspoon cayenne pepper
• 1 ½ teaspoons ground cumin
• ¼ teaspoon ground turmeric
• 1 ½ teaspoons ground coriander
• 2 tablespoons oil, or as needed
• 1 butternut squash, peeled and cubed
• 1 teaspoon Madras curry powder, or to taste
• 1 chile pepper, seeded and chopped, or to taste
• 6 small (3 ounce) potatoes, scrubbed and halved, or to taste

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Step 2

Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.