Butterbean Squash and Almond Curry (Vegan High-Protein)

This cosy, creamy and high-protein, vegetable packed Butterbean Squash and Almond Curry is delicious and easy to make. It’s great for meal prep or a quick midweek dinner for all the family and is loaded with spices, ginger and garlic.

I love making creamy bean dishes and I also love curries, so it’s about time I shared a new flavoursome, wholesome and delicious curry. This one is so warming and packed with spices, ginger, garlic and ginger and is made with good-for-you ingredients. We enjoy this with some sticky rice and naan or flatbreads and it’s even better the next day. This will beat all your takeaways and then some as it’s creamy but light, cosy but nourishing and full of different plants.

A dish of Butterbean Squash and Almond Curry with flatbreads
Butterbean Squash Curry

Why will I love this curry?

This dish is a new favourite:

  • Rich, cosy, creamy and warming
  • Flavoursome, vibrant and delicious
  • Loaded with fresh garlic, ginger, chilli and spices
  • Full of gut-loving ingredient’s
  • Contains a rainbow of vegetables and plants
  • Full of protein and fibre
  • Naturally vegan, dairy-free and gluten-free
  • Easily nut-free
  • Easy and quick to make
  • Delicious for midweek dinners
  • Ideal for meal prep or making in big batches
  • Great with rice or breads

If you already love the sound of this recipe then skip ahead to the recipe card below. Or, firstly let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are simple and wholesome and you can find the weights in the recipe card below as well as seeing my favourites in the “shop the recipe” section.

For the curry paste:

  • Fresh garlic: for flavour.
  • Fresh ginger: for fiery goodness without being overpowering at all.
  • Fresh chilli: for a bit of heat but not too much. If you like your curries hot, then add more chilli.
  • Spices: for the curry paste we use ground cumin, ground coriander, cinnamon and smoked paprika and they work so well together.
  • Almond butter: I love adding butter to savoury recipes and almond butter makes this curry paste creamy, rich, slightly sweet and nutty. I use a smooth almond butter but crunchy would also work as it is blended up.
  • Miso paste: this is for a rich umami flavour
  • Tomato puree: for the tomatoey goodness.
  • Coconut yoghurt: or you can use coconut cream, as in, the solid part from a chilled tin of full-fat coconut milk. I use Cocos Organic natural yoghurt as the ingredients are so simple and it’s so delicious.

For the curry itself:

  • Olive oil: for frying everything off. You can also use coconut, avocado or another nut/seed oil.
  • Spices: fry off black mustard seeds and cumin seeds until they pop and release all their lovely flavour. If you don’t have these, leave out the black mustard seeds although I highly recommend them and a little bag will last you ages. You can also swap the cumin seeds for ground cumin, if needed.
  • Onion: white onion or spring onion works best.
  • Garlic: for more flavour.
  • Butternut squash: or you can use pumpkin or even sweet potato to add lots of extra vitamins and fibre.
  • Fresh tomatoes: chop up large tomatoes so they are chunky and add into the pan. If you don’t have any fresh ones, use one tin of chopped tomatoes.
  • Butterbeans: I love using butterbeans in curries as they are big and plump, especially the Bold Bean Co ones. We use the juice from the tin of butterbeans, too, so nothing is wasted.
  • Coconut milk tin: I switch between light and full-fat coconut milk for this recipe, depending on how creamy you want it. It is pictured with light coconut milk and you can always add more coconut cream/yoghurt on top.
  • Spinach: stir through these dark leafy greens before serving to add more goodness., You can also use kale, and allow this more time to wilt.
  • Lime: a squeeze of lime juice at the end adds so much flavour and tang, bringing it all together.

To serve this, I like to add on some coconut yoghurt, fresh herbs, chilli oil and sesame seeds and serve alongside some rice or other wholegrains and some breads like naan, pitta or flatbreads.

Is this gluten-free and nut-free?

This is naturally gluten-free, as long as you check what you are serving the curry with. To make this nut-free, swap the almond butter for sunflower seed butter or tahini and note that the flavour will be slightly different, but still delicious.

How do I make this?

This curry is easy to make in a few steps:

  • Blitz together all the ingredients for the curry paste: until smooth.
  • Fry off the olive oil with the spices: until they pop.
  • Fry off the onion, garlic and squash: until tender.
  • Add in the curry paste and tomatoes: and stir well.
  • Pour in the beans, their water and allow to summer: until creamy.
  • Stir through the chopped spinach and lime juice: to wilt the leaves.
  • Serve in bowls with your favourite toppings: and some rice and breads.

How long will this last?

Allow to cool and then keep this curry in the fridge for 2-3 days in sealed containers or in the freezer for 1 month. Allow to defrost before warming back up.

A bowl of Butterbean Squash and Almond Curry with a spoon
Butterbean Squash and Almond Curry

What else can I try?

If you are looking for more delicious and cosy recipes, how about:

A few bowls of Butterbean Squash and Almond Curry

Butterbean Squash and Almond Curry (Vegan High-Protein)

Yield: 4-6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This cosy, creamy and high-protein, vegetable packed Butterbean Squash and Almond Curry is delicious and easy to make. It’s great for meal prep or a quick midweek dinner for all the family and is loaded with spices, ginger and garlic.


For the Curry Paste:

  • ½ large or 1 small red chilli, de-seeded
  • 2 garlic cloves, peeled
  • 1-inch piece ginger, peeled and chopped
  • Spices: 1 tsp ground cumin, 1 tsp ground coriander, ¼ tsp cinnamon, ¼ tsp smoked paprika
  • 2 tbsp (30g) almond butter
  • 1 tbsp miso paste
  • 2 tbsp tomato puree
  • 2 tbsp water from butterbeans
  • 60g thick coconut yoghurt or cream

For the Curry:

  • 1 tbsp olive oil
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • 1 onion or 2 large spring onion, chopped small
  • 2 garlic cloves, peeled and chopped
  • ½ butternut squash (peeled and cubed weight 350g)
  • 400g fresh tomatoes, roughly chopped
  • 1 jar of butterbeans* (500g beans with 200g of liquid)
  • 200ml light or full-fat coconut milk, from a tin
  • 40g spinach, chopped
  • 1 lime, juiced
  • Salt and pepper

To Serve:

  • Breads e.g. naan or flatbreads and rice
  • 4 tbsp coconut yoghurt
  • Chopped parsley or coriander, chilli oil, Sesame seeds


  1. Make the curry paste: add all of the ingredients to a small blender or food processor and blend until creamy.
  2. For the curry: add the olive oil to a large non-stick pan and once hot, add the mustard and cumin seeds. Fry off for 1-2 minutes until popping and add in the onion, garlic and squash. Continue to fry for 7-10 minutes, until the squash is softening, stirring often. Season with salt and pepper before pouring in the curry paste along with the tomatoes and heating for 5 minutes to break down the tomatoes so they are juicy. Now add the beans, their liquid and the coconut milk and stir well. Bubble with a lid on for 10 minutes, and stir in the spinach for the last 2 minutes. You can cook the curry for longer, before adding the spinach, if you wish. Just before serving, squeeze over the lime juice and stir.
  3. To serve: spoon into bowls with your choosing accompaniments. Swirl on some coconut yoghurt and chilli oil and sprinkle over some fresh herbs and sesame seeds.
  4. Enjoy straight away, or allow to cool and keep in the fridge in sealed containers for 2-3 days or in the freezer for 1 month. Defrost and warm back up to eat.


*or use two 400ml tins of beans, draining them and adding all 480g beans and 200g of their liquid.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Butterbean Squash and Almond Curry so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With almond curry love x

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