As of late, I can’t think of anything I have eaten that was more delicious than this vegan butternut squash “chicken” curry. The soy curls that replace the chicken and the butternut squash are roasted on a single pan. All while you make the curry. Making this one very, very easy dish. The butternut squash gets tender and brown, the soy curls crispy and crunchy on the outside and tender inside. The curry sauce is made with onion, garlic, ginger and a homemade curry spice blend. Simmer with veggie broth, crushed tomatoes and coconut cream. The whole thing pour over rice and topped with cilantro is one of the coziest things you can make this fall!
What You Need For This “Chicken” Curry:
- Coriander, Cumin, Turmeric, Fennel, Cinnamon, Mustard, Cloves, Black Pepper: These spices make up the curry spice for the sauce.
- Olive Oil: To start the sauce.
- Onion, Garlic and Ginger: These are sautéed in the olive oil.
- Vegetable Broth, Crushed Tomatoes, Coconut Cream: These are blended together to create the liquid for the sauce.
- Butternut Squash and Soy Curls: These are roasted separately and then added to the curry.
- Cornstarch and Water: To make a cornstarch slurry. This is optional, but will thicken the sauce if desired.
- Cilantro: For topping.
Butternut squash is probably my favorite squash and I thought it would go really well in this vegan butternut squash “chicken” curry. Man, was I right! The butternut squash is sweet, but a little savory. It holds up really well and has an almost potato like texture, giving this curry everything it needs. The soy curl “chicken” stays firm after roasting, and then the squash gives the curry an extra bite and texture. I am just madly in love with this whole dish.
Why Should You Make Butternut Squash Dish?
- The roasted butternut squash and soy curls are sooo good together.
- This curry sauce is so delicious, I could drink it.
- It is hearty and comforting!
- The freshly mixed curry spices are so yummy and make everything smell so good.
- This curry is super easy to make!
Vegan Butternut Squash “Chicken” Curry
Ingredients
Spice Blend
For The Curry
- 3 Tablespoon Olive oil, divided
- 6 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.)
- 1 Medium Peeled and cubed Butternut squash
- 1/2 a Sweet onion, diced
- 4 Cloves Garlic, chopped
- 1 inch Ginger, grated
- 1 Cup Vegetable broth
- 1 Cup Canned crushed tomatoes
- 1/2 Cup Coconut cream or full fat coconut milk
- 1 teaspoon Agave syrup
- 1 teaspoon Cornstarch
- 1 teaspoon Water
- Salt and cayenne pepper to taste
- Cilantro for topping
Instructions
- Preheat the oven to 425 degrees(F).
- Make the spice blend. Add all the spices to a small mixing bowl and whisk to combine. Set aside.
- Put the soaked and drained soy curls on one side of a large sheet pan and then the cubed butternut squash on the other side of the sheet pan. Drizzle 1 tablespoon of olive oil over the soy curls and squash and then sprinkle with a few pinches of salt and pepper. Toss to coat the soy curls and squash.
- Bake for 15 minutes, toss the soy curls and squash. Then bake for 15 to 20 more minutes or until the butternut squash is tender and the soy curls are brown and firm.
- While the soy curls and squash bake, start the curry. Heat the remaining 2 tablespoons of olive oil on medium high in a large pot.
- Add the onions, garlic and ginger to the pot and sauté, reducing heat as needed, until the onion is translucent, about 1 to 2 minutes.
- Then add the spice mixture you made to the pot and toss with the onions, garlic and ginger. Sauté for another 1 to 2 minutes.
- Pour in the vegetable broth, crushed tomatoes and a pinch of salt and cayenne.
- Let simmer for about 10 minutes.
- Now blend the sauce, either with an immersion blender, or by pour it all into a blender and blending until smooth.(Make sure to remove the center part of the top of the blender and cover with a towel when blending, the hot liquid will make the top pop off).
- If you used a regular blender, pour the sauce back into the pot.
- Put the heat on medium low, then add the coconut cream and agave and whisk to combine.
- Now in a small mixing bowl, whisk together the cornstarch and water. Then pour that into the pot and whisk to combine.
- Let simmer for another 5 to 6 minutes. Then taste and adjust seasonings. Add more salt and cayenne if needed.
- Once the soy curls and butternut squash are done, add them to the pot and stir them into the curry sauce. Let simmer for 1 to 2 minutes.
- Serve the curry butternut squash and soy curls over rice if desired and top with chopped cilantro.
Video
Nutrition
This dish is excellent. I used maple syrup instead of agave and used a bit more than the recipe called for as well. It was my first time working with soy curls and I think I am obsessed. Thanks for sharing!
My family really enjoyed the curry sauce so I’m glad I doubled it. The butternut squash and rice are great with the sauce, but next time I’ll use tempeh or tofu because we just don’t care for soy curls. This was my second time using soy curls and I did bake them crispy for this dish and that definitely helped; just a texture thing for my family and we are long time vegans and vegetarians. We would love a yellow curry sauce recipe from Rabbit and Wolves! 😊