Butternut Squash and Yam Curry Recipe

Fall and winter are perfect for a warm vegan curry with butternut squash, yams and chickpeas! Add steamed brown rice for a healthy meal!


– 2 Tbsp coconut oil or avocado oil – 1/2 medium-sized yellow onion chopped – 1 large jewel yam chopped into ½” cubes (4 cups) – 1 small butternut squash peeled and chopped into ½” cubes (4 cups) – 1 Tbsp fresh ginger peeled and grated – 4 cloves garlic minced – 2 tsp coriander – 2 tsp ground cumin – 1 tsp garlic powder – 1/4 tsp cardamom – 1/8 tsp ground cayenne pepper optional – ½ tsp ground turmeric – 1 tsp kosher salt – 2 (14-ounce) cans full-fat canned coconut milk* – 1 (15-oz) can garbanzo beans drained For Serving: – Cooked brown rice – 1 bunch chives chopped – 1 cup fresh cilantro chopped


Heat the oil over medium-high heat in a large pot or skillet with a thick bottom. I like to use a 12-inch skillet with a deep lip.

Step 1

After you add the onion, cook for about two minutes. Put in the yam, butternut squash, and ginger that has been grated. For about three minutes, stir and cook.

Step 2

After you add the garlic and spices, cook for three more minutes. Then, add the coconut milk and garbanzo beans. To mix everything together, stir it well.

Step 3

Place a lid on top of the pan and boil the butternut squash curry until it is fully cooked. 

Step 4

Turn down the heat to a simmer and keep cooking, stirring every now and then, for about 10 to 15 minutes, or until the vegetables are fully cooked.

Step 5

If you're going to serve the curry with rice, make the rice while the curry is cooking. Add chopped Thai basil or cilantro and chives before serving.

Step 6

See Also

See Also

Poached Salmon Recipe Recipe