Butternut Squash Curry
Butternut Squash Curry! If you love vegan curry, then you’ll want to save this simple curry recipe. Inspired by some of my favorite Thai flavors; vegan and gluten-free.
We’re still loving winter foods, right? The beginning of March is always a weird time; I’m craving spring but then I head outside and it’s still a balmy 30 degrees and I try and convince myself to be present and enjoy these last weeks of Winter.
We all know how I feel about the cold. I would happily live my life in a Tropical Rainforest if it meant that I never had to wear a jacket again. But, life is funny and I’ve been in St. Louis now for 5 years, which means I’m slowly acclimating to cold weather. Made better of course by winter food: comfort food like bowls of hearty chili, mugs of hot chocolate and thick curry stews like this one. I’m sure I would still eat food like this in my rainforest, but it might not be quite as enjoyable.
I’ve been on a mission to eat more butternut squash. Mostly because I’m always trying to sneak in more Vitamin-A rich foods for both my husband and my son and also because butternut squash season tends to end for me around April 1st. I eat pounds and pounds of it from September on and then am completely over it by the time asparagus crops up in the market.
How lucky are we that we can pretend to eat seasonal from a grocery store that carries all of our favorites year round?
If you love curry, then you are going to love this butternut squash curry recipe! Even my husband, man who constantly tells me that he doesn’t like curry, enjoyed a bowl of this one. I think the secret is that it’s not fussy. It’s uncomplicated; just a bowl of yummy squash in a simple curry sauce served over rice. I suppose you could go crazy and add in things like tofu or chickpeas but I don’t think it needs it.
See also: we are so obsessed with adding “protein” at every meal. My gentle reminder that most of us get twice the amount of protein that we need and half the amount of fiber. This vegan curry is a compromise then: packed with veggies, a TON of flavor, and some protein and fiber.
I can’t wait for you to try this vegan butternut squash curry recipe. Hearty, delicious, simple– totally my kind of meal these days. We are still on baby watch and I kinda forgot how emotionally draining these last few weeks can be. Especially as Vander came at 42 weeks, an eternity when you are ready for your baby weeks before.
Therefore, I’m busy making the most of this found time. Meal prepping freezer meals for new moms, making a few last batches of this butternut squash curry and reminding myself that babies come when they are ready and we will be a completed family of 4 whenever he/she is ready.
More vegan curry recipes:
Slow Cooker Tikka Masala
Vegan Yellow Curry Bowls
Slow Cooker Coconut Curry
Weeknight Vegetable Korma
Spicy Coconut Curry Lentils
Vegan Curry Noodles
If you try this butternut squash curry recipe, come back to comment and rate it! You can also tag it on social media using the hashtag #delishknowledge. I love your feedback and seeing you make my recipes makes my day!
Butternut Squash Curry
Equipment
Ingredients
- 2 tablespoons coconut or olive oil
- 2 large shallots, peeled and chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 4 cups diced butternut squash
- 1 tablespoon soy sauce or tamari
- 3 tablespoons red curry paste
- ½ tablespoon yellow curry powder
- 1/2 teaspoon ground coriander
- 1 cup canned coconut milk
- 15 ounce can crushed fire roasted tomatoes
- ¾ cup vegetable broth
- 2 teaspoons fresh lime juice, with zest from 1 lime
- 2 teaspoons brown sugar
- 3 cups fresh baby spinach
- Cooked rice, for serving
Instructions
- Heat the oil in a large pot over medium-high heat. Add the shallots and cook for about 3-4 minutes, until slightly softened. Add in the garlic, ginger and squash and cook another 5 minutes, stirring often so not to burn. If the squash sticks too much to the pot, add a splash of vegetable broth.Â
- Add the soy sauce, curry paste, powder, coriander and stir to coat the vegetables with the spices. Add in the coconut milk, tomatoes, vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally, or until squash is tender.Â
- Turn off the heat and add the spinach, stirring until just wilted, about 1 minute. Â
- Serve with cooked rice (or grain of choice) and garnish with chopped peanuts and extra lime juice, if desired!