Plant-Based Butternut Squash and Potato Curry
Plant-Based Butternut Squash and Potato Curry brings creamy coconut richness balanced with warm Madras curry, cumin, and coriander. Tender squash and buttery potatoes soak up the aromatic spices, with a gentle heat from chile and a hint of cinnamon. It’s a cozy dinner perfect for weeknights or sharing with friends on a cool evening.
- Prep20 mins
- Cook35 mins
- Serves6
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Plant-Based Butternut Squash and Potato Curry, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 55 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 27 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 94 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 62
- Heart Health
- 77
- Metabolic
- 43
- Digestive
- 27
- Inflammatory
- 30
- Performance
- 55
- General Wellness
- 1
Warm oil in a large saucepan over medium heat.
- 2
Add onion; cook and stir until softened, 1 to 3 minutes.
- 3
Add curry powder and chile; cook and stir for 2 to 3 minutes more, adding a splash of water if needed to keep them from burning.
- 4
Stir in coconut milk.
- 5
Add butternut squash and potatoes.
- 6
Lower the heat and simmer until the vegetables are tender, about 30 minutes.
- 7
Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.
- Calories 200.63 kcal Moderate 10%
- Protein 3.63 g Low Source 7%
- Carbohydrate 34.46 g 13%
- Total Fat 7.3 g Moderate 9%
- Saturated Fat 2.26 g Moderate 11%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 0.79 mg Low Source 0%
- Sodium 28.63 mg Low Source 1%
- Dietary Fiber 5.53 g Moderate 20%
- Total Sugars 7.17 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 248.54 mg Moderate 19%
- Iron 2.68 mg Moderate 15%
- Potassium 911.04 mg Moderate 19%
- Vitamin A 1066.9 mcg Good Source 119%
- Vitamin C 47.42 mg Good Source 53%
- Vitamin D 0.72 mcg Low Source 4%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅
About This Recipe
Plant Based Butternut Squash and Potato Curry is made with 13 ingredients and serves 6. It takes about 55 mins and is rated easy. Key ingredients include Baby Potatoes, Butternut Squash, Cayenne Pepper, and Chili Pepper. Each serving provides about 200.63 kcal.
Recipe Questions
- What is Plant-Based Butternut Squash and Potato Curry made of?
- The main ingredients are Baby Potatoes, Butternut Squash, Cayenne Pepper, Chili Pepper, Coconut Milk. The full list of 13 is above.
- How long does it take to make Plant-Based Butternut Squash and Potato Curry?
- About 55 mins in total: 20 mins to prepare and 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 200.63 kcal. The full nutrition breakdown is above.
- Is Plant-Based Butternut Squash and Potato Curry easy to make?
- This recipe is rated easy, with 13 ingredients and 7 steps.
- Is Plant-Based Butternut Squash and Potato Curry healthy?
- Plant-Based Butternut Squash and Potato Curry has an easyChef Pro health score of 56/100. Per serving, it provides 200.63 calories and 3.63 g of protein, or 7% of the Daily Value. It is a good source of vitamin A and vitamin C. Worth noting per serving: saturated fat at 2.26 g (11% of the Daily Value). It contains Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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