Butternut Squash & Coconut Curry

This roasted butternut squash and coconut curry is rich, cozy, and deeply satisfying, with layers of warmth and subtle heat balanced by creamy coconut milk. Roasting the vegetables first brings out their natural sweetness and depth, while blending everything together creates a silky, spoon-able curry that feels both comforting and elevated. It’s the kind of dish that fills your kitchen with warmth and your bowl with bold, nourishing flavor—perfect for weeknights, meal prep, or when you want something grounding but vibrant.

Happy cooking and stay rooted.

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Butternut Squash & Coconut Curry

Yield: 4-6

Author: Rooted Vibe Life

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

This roasted butternut squash and coconut curry is rich, cozy, and deeply satisfying, with layers of warmth and subtle heat balanced by creamy coconut milk. Roasting the vegetables first brings out their natural sweetness and depth, while blending everything together creates a silky, spoon-able curry that feels both comforting and elevated. It’s the kind of dish that fills your kitchen with warmth and your bowl with bold, nourishing flavor—perfect for weeknights, meal prep, or when you want something grounding but vibrant.

To maximize your time, you'll want to prepare the tofu while the vegetables are roasting, adding to the oven if space allows. If space is limited, use an air fryer to cook the tofu.

Ingredients

Roasted Vegetables

• 2 medium butternut squash, peeled, seeded, and cubed
• 2 fresh tomatoes, quartered
• 1 large onion, quartered
• 4–5 garlic cloves, peeled
• 1 serrano pepper (seeded for less heat, optional)
• Olive oil, for roasting
• Salt and black pepper, to taste

Curry Base

• 1–2 tablespoons curry powder (to taste)
• 1 teaspoon ground turmeric
• 1–2 tablespoons agave (adjust to preference)
• Salt and black pepper, to taste
• 1 (13.5 oz) can light coconut milk
• 1 cup water

Crispy Tofu

• 2 packs super firm tofu torn into bite-sized chunks
• 1/2 cup cornstarch
• 2 tablespoons soy sauce (Bragg's aminos)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

Roast the vegetables

1. Preheat the oven to 425°F.
2. Spread the butternut squash, tomatoes, onion, garlic cloves, and serrano pepper on a large baking sheet.
3. Drizzle generously with olive oil and season with salt and black pepper.
4. Toss to coat evenly, then roast for 35–40 minutes, until the squash is fork-tender and lightly caramelized around the edges.

Blend the curry

1. Carefully transfer the roasted vegetables to a high-speed blender (such as a Vitamix).
2. Add the curry powder, turmeric, agave, additional salt and pepper, coconut milk, and water.
3. Blend until completely smooth and creamy. Taste and adjust seasoning as needed.
4. If the curry is too thick, add a splash of water and blend again until your desired consistency is reached.

Prepare the crispy baked tofu

1. Preheat the oven to 425°F if not already heated.
2. Tear 2 packs of super-firm tofu into bite-size chunks.
3. Bring 8 cups of salted water to a boil. Add the tofu and boil for 5 minutes.
4. Drain well and transfer to a large bowl with a lid.
5. In a small bowl, mix:
6. 1/2 cup cornstarch
7. 2 tablespoons soy sauce (Bragg's aminos)
8. 1 teaspoon garlic powder
9. 1 teaspoon onion powder
10. Sprinkle the mixture over the tofu, cover, and gently shake until evenly coated.
11. Spread the tofu on a parchment-lined baking sheet and bake for 30–35 minutes, until golden and crispy.

Serve

1. Spoon the warm curry over a bed of rice and top with crispy baked tofu. Serve immediately.

Notes

This curry pairs beautifully with fluffy jasmine or basmati rice, which soaks up the creamy sauce and balances the warming spices. The crispy baked tofu adds texture and protein, turning the dish into a hearty, well-rounded meal. For extra freshness, consider serving with steamed greens or a simple cucumber salad on the side.

Helpful Notes

Heat level: Serrano peppers can vary in spice—remove seeds for milder heat or omit entirely if preferred.

Make it richer: Use full-fat coconut milk instead of light for a more indulgent curry.

Meal prep friendly: The curry keeps well in the fridge for up to 4 days and tastes even better the next day.

Freezer tip: Freeze the blended curry (without rice or tofu) for up to 2 months. Thaw and reheat gently on the stovetop.

https://www.rootedvibelife.com/recipes/blog-post-title-three-y3peb-4lwnz-zhwtb

winter squash, butternut squash, curry, tofu, plant-based, vegan, soup

Dinner

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