This Butternut Squash and Cashew Curry is thick, creamy, vegan, wholesome, and full of warming Indian spices. The contrast of soft-cooked squash with tender, buttery cashews makes every bite satisfying and delicious - cozy and comforting fall dinner!
This vegan butternut squash curry is our go-to comfort in a bowl. It’s rich, creamy, and infused with warm, aromatic Indian spices—an incredibly delicious way to use up seasonal butternut squash.
The melt-in-your-mouth squash pairs beautifully with tender cashews that still have a bit of bite, adding the perfect texture contrast. I like to mash a bit of the squash into the curry to naturally thicken the sauce—it makes it extra cozy and perfect for scooping with warm naan bread.
Whole cashew nuts in curry might seem unusual, but they're actually a traditional ingredient in many authentic Indian curry dishes known as kaju curry (kaju means cashews in Hindi). When simmered with the vegetables, raw cashews become tender and add a rich, buttery flavor that perfectly complements the curried butternut squash.
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♡ Why you’ll love this recipe:
✔️ Vegan, dairy-free, gluten-free & vegetarian – A cozy Indian curry that fits a variety of dietary needs without ever sacrificing flavor.
✔️ Thick & creamy (no cream needed!) – The soft, cooked squash naturally blends into a rich, velvety butternut squash curry sauce.
✔️ Wholesome, nourishing ingredients – Made with fresh butternut squash, raw cashews, coconut milk, onion, and garlic for a feel-good meal.
✔️ Quick & easy – One pot, simple pantry staples, and ready in under 40 minutes—perfect for busy nights.
✔️ Bold, flavorful & cozy – Packed with Indian spices, it’s tangy, gently spiced, and full of warm, comforting flavors.
Ingredients you'll need
Scroll down to the recipe card below for full information on ingredients and amounts.
Butternut Squash: You’ll need about 4 to 5 cups of cubed butter nut squash (roughly a 2-pound squash), and to save time, you can use pre-chopped squash from the store.
Cashew Nuts: Raw cashews work best in this recipe for their mild, buttery flavor, while roasted cashews will add a stronger, nuttier taste that slightly changes the dish.
Coconut Milk: Use full-fat canned coconut milk to give the squash curry its creamy richness without overwhelming it with coconut flavor.
Oil: Coconut oil adds subtle flavor and health benefits, but you can easily use a neutral oil like vegetable oil if preferred.
Spices: Skip store-bought curry powders—this dish gets its bold, authentic flavor from simple pantry spices like turmeric, cayenne, coriander, and garam masala.
Cumin Seeds: Lightly toasting cumin seeds (jeera) at the start adds depth and traditional Indian flavor—skip them only if necessary, and avoid replacing them with ground cumin as it alters the taste of the butternut squash curry completely.
Butternut Squash and Cashew Curry
Ingredients
- 3 tablespoons coconut or vegetable oil
- ¼ teaspoon cumin seeds
- 1 ½ cups chopped onion about 1 medium
- 1 jalapeno slit in half
- 4 cloves garlic grated
- 1 tablespoon grated ginger
- ½ to ¾ teaspoon salt or to taste
- 4 to 5 cups cubed butternut squash
- 1 ½ cups raw cashews
- 4 teaspoons coriander powder
- 1 ½ teaspoons cayenne pepper powder (reduce if you prefer less spicy)
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 can coconut milk (about 2 cups)
Instructions
- Heat oil in a deep pot over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds until fragrant. Stir in the onion, jalapeno, garlic, ginger, and about ½ teaspoon of salt. Cook, stirring occasionally, until the onions turn soft and translucent, about 3 to 5 minutes.
- Add the chopped butternut squash, cashews and all spice powders (coriander, cayenne, turmeric and garam masala). Cook, stirring constantly, for about 4 minutes for the spices to toast.
- Mix in the coconut milk, 2 cups of water and remaining salt. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender and cooked through.
- Uncover, give it a taste, and add more salt if needed. For a thicker, creamier consistency, mash a few pieces of the cooked squash with the back of your spoon. Garnish with chopped cilantro and serve warm with naan or rice.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Tips for Success
- I recommend using raw cashew nuts for their mild, buttery flavor, which pairs perfectly with the creamy coconut cashew curry base.
- For added color and nutrients, you can stir in a handful of chopped spinach during the final few minutes of cooking.
- This curry has a spicy kick from the jalapeño and cayenne, which helps balance the natural sweetness of the butternut squash—feel free to adjust the heat by skipping the jalapeño or reducing the cayenne.
- If you’d rather skip cashews, you can substitute with 2 to 3 cups of cooked chickpeas for a hearty and protein-rich alternative.
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How to make butternut squash curry?
You can find the full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
More Indian curry recipes
If you love cozy, comforting meals like the butternut squash curry recipe, you’ll enjoy these flavorful vegetarian curries too. Each one is packed with bold Indian spices, nourishing ingredients, and easy weeknight appeal!
- Beet curry with chickpeas is vegan, healthy and makes an easy 30 minute meal.
- Creamy chickpea and spinach curry is quick, easy to make with pantry staples! It’s vegan, gluten-free, packed with protein and fiber, and full of bold, authentic Indian flavor.
- This instant pot dal is full of flavor, cozy, nourishing and immensely satisfying. It is a fantastic way to incorporate a lot of kale; even kale haters won't mind eating it.
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