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vegan curry recipe

Butternut Squash Curry

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: dinner, healthy, vegan
  • Method: stove top
  • Cuisine: Thai Inspired, Vegan

Description

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. 


Scale

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
  • 1 (15 ounce) can crushed fire toasted 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

  1. 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. 
  2. 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. 
  3. Turn off the heat and add the spinach, stirring until just wilted, about 1 minute.  
  4. Serve with cooked rice (or grain of choice) and garnish with chopped peanuts and extra lime juice, if desired!

Keywords: Vegan Curry Recipe with Butternut Squash