Vegan Yellow Curry with Roasted Vegetables

I was looking for something to do with the yellow potatoes and butternut squash from our CSA box last week and I came up with this simple vegan curry! It comes together in under an hour with very few ingredients, and it provides a comforting, hearty, and nourishing dinner for cold fall & winter nights.

I have two other curry recipes on the blog–Red Curry with Veggies and Green Curry with Chicken. If you like this one, I’d recommend checking those out as well.

Curry is a staple food in our household. I love that it packs in so much flavor and gives me some flexibility based on which vegetables are available. Since I make it so often, it’s second nature for me to throw it together without needing to glance at a recipe anymore.

I made this curry with a slightly different method than usual. Rather than cooking the vegetables in the same pot as the curry, I thought the potatoes and butternut squash would benefit from developing some flavor and texture by roasting separately from the sauce. We were so impressed with the depth of flavor that came from this method! The added bonus was that it resulted in a thicker and richer curry sauce because there are no vegetables releasing water into it as they cook.

I hope you’ll give this one a try on a chilly night!

Vegan Yellow Curry with Roasted Vegetables

This simple vegan curry comes together with very few ingredients to provide a comforting, hearty, and nourishing dinner for cold fall & winter nights.

Course Dinner
Cuisine Asian
Keyword dairy free, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Savannah


  • 1 butternut squash (about 2 lbs)
  • 2 lbs yellow potatoes
  • 2 tbsp avocado oil (divided)
  • 2-3 tbsp yellow curry paste (I like Maesri brand.*)
  • 13.5 oz canned full-fat coconut milk
  • 1 tbsp low-sodium soy sauce (Can sub fish sauce if not vegan.)
  • 2 tbsp unsalted peanut butter
  • jasmine rice (for serving)


  1. First of all, make a plan for how you're going to cook your rice to have it ready by the time your curry is finished. I use a rice cooker that takes 30 minutes from start to finish, so I start cooking it once my vegetables are in the oven and my curry sauce is on the stove.

  2. Preheat oven to 425. Peel the butternut squash and cut it into 1-inch cubes. Peel the potato if desired (I leave the peel on.) and cut into 1-inch cubes. Line a sheet pan (or two if you need more space) with parchment paper. Toss the vegetables with 1 tbsp of the oil and spread out on sheet pan, leaving space between them to allow browning. Sprinkle with a pinch of salt if desired, keeping in mind that the curry paste and soy sauce also contain quite a bit of salt.

  3. Roast vegetables for 30-35 minutes, flipping them halfway through.

  4. Once vegetables are in the oven, heat remaining tbsp of oil in a saucepan over medium heat, then add the curry paste. Cook for 1 minute, then stir in 1 tbsp of the cream from the top of the coconut milk (If it's already mixed together in the can, just use 1 tbsp of the milk), soy sauce, and peanut butter. Cook for another minute, then stir in the rest of the coconut milk. Bring to a simmer, then turn heat to medium low, cover, and let cook for 25 minutes.

  5. To serve, top a bowl of rice with vegetables and pour desired amount of curry sauce on top.

Recipe Notes

*I like the Maesri brand, and I buy it from a local Asian grocery store. If you don't have that option, I have also found it before on Amazon. You can sub with another brand if desired, but you'll want to check the ingredients to make sure it's vegan. It's also good to keep in mind that some brands are going to be spicier than others.

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