This White Bean & Butternut Squash Curry is a creamy vegan recipe to enjoy on a chilly evening. It’s perfect for an easy weeknight dinner & is meal prep friendly too!

White beans aren’t the most typical addition in curry recipes, but let me tell you, this vegan recipe will definitely change your mind.

This White Bean & Butternut Squash Curry recipe is super creamy, very cozy, & couldn’t be more easy to make. It just takes about 30 minutes to enjoy this bowl of deliciousness.

Besides it being totally amazing, the nutrition is on point. From the vitamins & minerals thanks to the veggies, protein + fiber from the beans, the healthy fats in coconut milk, & the anti-inflammatory spices, we’ve got a winner!

Why You’ll Love This Creamy Vegan Curry Recipe

• Quick & Easy: This vegan curry recipe comes together in about 30 minutes & requires one-pot.
• The Perfect Cozy Meal: A super creamy, hearty, & comforting recipe that everyone will love during the colder months. 
• Great for Meal Prep: This White Bean & Butternut Squash Curry stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic White Beans: The beans are the staple for this curry and they’re full of fiber + plant-based protein. I used organic cannellini beans, but you can certainly use any variety of organic white beans that you have on hand.
• Organic Butternut Squash: You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash!
• Organic Onion: I used a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the curry creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
• Organic Spices: Curry powder, ground cumin, turmeric powder, sea salt, & black pepper, are the spices used. 
• Organic Cilantro: Fresh cilantro adds brightness to garnish!

How To Make

1. Sauté the Onion & Garlic. In a large pot, add the chopped onion and minced garlic. Sauté for 2 – 3 minutes. 
2. Stir in the Spices. Add in the spices and cook for 1 – 2 minutes. If the pot is drying out, add a bit of spring water, as needed.
3. Add Remaining Ingredients. Add the cubed butternut squash, white beans, coconut millk, and vegetable broth or spring water. Bring to a light boil, string everything together. 
4. Cook. Reduce the heat to medium-low and let cook for 20 – 25 minutes uncovered, stirring every 10 minutes or so, until the butternut squash cubes are tender. 
5. Blend. Once the butternut squash is soft, and for extra-thick curry, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of curry, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together. 
6. Serve. Serve as is or top it off with some fresh cilantro. Enjoy!

Tips for Making this Vegan Curry Recipe Perfectly

• Organic Beans: I used organic cannellini beans for this recipe, but another variety of white bean will work, such as great northern or navy beans. 
• Blending Curry: Although this step is completely optional, I highly recommend it. Blending about a third of the curry takes it to the next level. It creates the perfect amount of thickness and heartiness!  
• Organic Butternut Squash: You can either peel and chop your butternut squash or buy it pre chopped. Whatever is best for you.  
• Organic Full-Fat Unsweetened Coconut Milk: This is essential to make the curry creamy. I don’t recommend subbing for regular non-dairy milk and be sure that your coconut milk comes from a can, not the carton. My favorite brand is Native Forest.

Storing & Reheating

As mentioned above, this White Bean & Butternut Squash Curry is the perfect healthy vegan recipe for creamy leftovers & meal prep!

Fridge Storage. Transfer curry to air-glass containers & refrigerate for up to 4 days.

Reheating. To reheat, transfer the curry to a large pot on the stovetop over medium heat, adding a little extra spring water or broth as needed until warm.

More Healthy Vegan Curry Recipes You’ll Love

• Curry Butternut Squash Red Lentil Stew
• Red Lentil & Vegetable Curry
• Vegan Red Lentil Dal
• 5-Ingredient Red Lentil Curry
• Butternut Squash Red Lentil Curry Soup
• Dal Nourish Bowl

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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