Butternut Squash Curry

Butternut Squash Curry

This butternut squash curry is an easy plant based dinner that's vibrant and full-flavored, starring Thai red curry paste and coconut milk.

Ingredients

  • butternut squash

    4 cups chopped*

    1 medium
  • yellow onion
    1
  • garlic cloves
    2
  • red bell pepper
    1
  • olive oil or coconut oil
    2 tbsp
  • thai red curry paste
    3 tbsp
  • ounce can full fat coconut milk
    15
  • ground turmeric
    ¼ tsp
  • water
    ½ c
  • kosher salt
    1 tsp
  • baby spinach or chopped spinach
    2 c
  • to serve: jasmine rice

    basmati rice or jade rice

  • optional: add shrimp

    chickpeas, or tofu to add more protein

Directions

  1. 1

    Start the jasmine rice, basmati rice, or jade rice.

  2. 2

    Peel and chop the butternut squash.  Dice the onion. Place them in a bowl together.

  3. 3

    Mince the garlic. Cut the pepper into thin strips.

  4. 4

    In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and butternut squash and saute for 5 minutes, until onions are translucent. Add the garlic and red pepper and saute for 1 minute.

  5. 5

    Add coconut milk, curry paste, turmeric, water and kosher salt and bring to a simmer. Simmer until squash is tender, about 10 to 15 minutes. Add the spinach and wilt for 1 minute. Serve immediately with rice.

Butternut Squash Curry

Butternut Squash Curry

323 cal

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About this Recipe

Craving a cozy, vibrant, and effortlessly delicious plant-based meal? This Butternut Squash Curry is your answer, bringing the rich, aromatic flavors of Thai cuisine right into your kitchen with ease. It's a comforting dinner that’s both vibrant and satisfying.

What makes this curry truly special is its clever use of Thai red curry paste and creamy full-fat coconut milk as the foundation for a deeply flavorful sauce. These core ingredients meld beautifully with the natural sweetness of butternut squash, creating a balanced and comforting dish that’s remarkably simple to prepare, perfect for busy evenings.

Get ready for a bowl brimming with tender, sweet butternut squash bathed in a luxurious, subtly spicy, and aromatic coconut broth. You’ll find hints of ginger, lemongrass, and chili from the curry paste, complemented by the mellow sweetness of yellow onion and the fresh crunch of red bell pepper, all rounded out by tender spinach. This curry is wonderfully satisfying, with a harmonious blend of textures and spices. Each generous serving provides 323 calories, making it a wholesome and filling main dish.

This versatile butternut squash curry welcomes your personal touch. To add more protein, consider stirring in cooked shrimp, hearty chickpeas, or flavorful tofu during the last few minutes of cooking, allowing them to warm through. If you like a little more heat, feel free to increase the amount of Thai red curry paste, or dial it back for a milder experience. For an even richer flavor, you could try using coconut oil instead of olive oil when sautéing the aromatics.

For a complete and comforting meal, serve this fragrant butternut squash curry alongside steamed jasmine rice, fluffy basmati rice, or even visually striking jade rice. It’s an ideal choice for a nourishing weeknight dinner or as an impressive, flavor-packed dish for guests.

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