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Butternut Squash and Yam Curry

Butternut squash and yam curry makes a comforting fall and winter meal! Hearty vegetables stewed in coconut milk sauce, this flavor-packed recipe is a household favorite!
Butternut Squash and Yam Curry |


While I cook, I like to visualize all the steps it took for the ingredients to get to my door stoop. The seeds that grow, the water and soil that feed and nurture, the hands that harvest, the transportation from farm to store to home, and finally, the tools that create finished product out of raw material. Even simple recipes, like this butternut squash and yam curry, have a back story.

In my head, the process is likely far more romantic than the reality. The way my story goes, each vegetable was handpicked by someone in love, because let’s face it: produce picked with love trumps produce picked with anger any damn day.

And the spices. The way it goes in my fantastical story, each spice is grown in a remote, exotic place where the only way in or out is via elephant or blue whale ride. Each sowed, harvested, dried, transported with…you guessed it…love. And in this way, I can transfer all the lovey dovey goodness into my food. This is what I think about while I am cooking. Sometimes.

Sometimes I think about Snoop Dogg.

Butternut Squash and Yam Curry |

Seasonal fall vegetables stewed in an aromatic coconut milk sauce? I can’t think of anything more comforting!

This butternut squash and yam curry hits all the bases – it’s fairly quick and easy to prepare, comes with all sorts of carby deliciousness, is packed with flavor, and is perfect as a meal prep recipe or for serving the whole family. 


Recipe Adaptations:

  • Add your favorite animal protein if you aren’t vegan – chicken and shrimp are great!
  • Add 1 or 2 cans of garbanzo beans for some plant-based protein

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If you make this Butternut Squash and Yam Curry, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Butternut Squash and Yam Curry |

Butternut Squash & Yam Curry

Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Vegan curry recipe with butternut squash and yam is so cozy and comforting during the fall and winter months!



  1. In a large sauté pan, heat oil to medium.
  2. Add the onion and sauté about 2 minutes.
  3. Add the butternut squash, yam, and grated ginger. Stir and sauté about 3 minutes.
  4. Add the garlic and spices, and sauté another 3 minutes before adding the coconut milk and broth. Stir to incorporate everything together.
  5. Cover and bring it to a full boil. Reduce the heat to a simmer and continue cooking until vegetables are cooked through, stirring periodically.
  6. If serving the curry with rice, prepare the rice while the curry is cooking.
  7. Serve with chopped basil, mint, or cilantro, and a dollop of plain yogurt.


You can replace the vegetable broth with chicken broth if you aren't vegan

Nutrition Information
Yield 6 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
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