Simple Cozy One-Pot Squash Curry | Plant-Based & Nourishing

Описание: Simple plant-based cooking for real life. New videos every week.

If you're plant-based curious or simply want a warm, nourishing dinner, come cook with me. This cozy one pot roasted butternut squash curry comes from my live Youtube cooking class and is simple enough for any weeknight.

Ingredients

For the curry stew
–1 butternut squash, peeled + cubed (or frozen cubed butternut squash---use half for stew and half for roasting)
–1 red bell pepper, diced
–½ onion, diced
–1 medium sweet potato, peeled + chopped (or frozen sweet potato)
–1 can chickpeas, rinsed + drained
–1 tbsp tomato paste
–½ cup fire-roasted tomatoes
–4–6 cups vegetable broth (add more for thinner stew)
–1 cup full-fat coconut milk

For roasted squash topping
--Remaining half of butternut squash, cubed
–Drizzle avocado oil (or other high heat oil)
–Pinch salt


Seasonings
–Salt to taste
–1 tbsp smoked paprika
–1–2 tsp curry powder
–1 tsp onion powder
–½ tsp garlic powder


To finish
–Juice of 1 lime
–Fresh cilantro
–Coconut yogurt (optional)
–Chili crunch or chili flakes (optional)

Instructions
1. Roast the squash topping
Preheat oven to 400°F.
Toss half of the cubed butternut squash with oil.
Spread on a baking sheet covered in parchment paper. Roast 25–30 minutes until carmalized and tender. Once cooked season with salt and set aside for topping

2. Build the base
In a large pot over medium heat, sauté onion and bell pepper for 3–5 minutes until softened.
Add tomato paste and spices. Cook for 1 minute to deepen flavor, adding a little oil if needed so spices don’t burn.

3. Add vegetables
Add fire-roasted tomatoes and cook 5 minutes until deep red, stirring occasionally.
Stir in remaining butternut squash and sweet potato. Mix well so everything is coated.

4. Simmer
Pour in vegetable broth( just enough to cover mid point of veggies). Bring to a boil, then reduce to a gentle simmer. Cover and cook 20–25 minutes, until vegetables are tender.

5. Finish
Stir in coconut milk and simmer 5 more minutes.
Squeeze in fresh lime juice to brighten everything.

6. Serve
Taste and adjust salt.
Serve warm and garnish with roasted squash, cilantro, coconut yogurt, and chili crunch if desired.



Printable recipe here:
https://docs.google.com/document/d/1O...

In this recipe, we use butternut squash two ways — simmered into the curry for creaminess and roasted in the oven for a sweet, cozy topping.


Chapters:
00:00 Intro
01:03 Cutting veggies
03:18 Roasting Squash
04:01 Searing Veggies
06:08 Adding Seasoning
07:46 Answering questions
8:12 Making the Curry Stew
13:14 Adding Beans
16:12 Adding Flavor
20:12 Plating and Taste Test


Cook with me live

I go live on YouTube to cook simple, nourishing plant-based meals you can actually make at home.
If you enjoy calm, cozy cooking — you’re in the right place.

We go live every other Wednesday.
Next live: Feb 25, 2026



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What kind of doctor am I?
Internal medicine and obesity medicine doctor who is now a plant based personal chef. I love cooking and sharing how plant based food can be fun, flavorful, and healthy.




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