Creamy Butternut Squash Curry

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5 from 6 votes

There's nothing better than a bowl of the creamy Butternut Squash Curry with some warm basmati rice and toasted naan!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Thai

Diet: Vegan

Servings:

Calories: 320kcal

Author: Allie Petersen

Equipment

Large pot

Ingredients

1 tablespoon coconut oil
1 medium sweet onion diced
2 cloves garlic minced
1 tablespoon grated ginger
3 cups diced butternut squash (~ 1 lb) *
2-3 tbsp red curry paste (add 3 tablespoon if you like a stronger curry flavor)
2 15 oz cans chickpeas rinsed and drained
1 cup vegetable broth
1 can full-fat coconut milk
2 tsp pure maple syrup
1 tablespoon soy sauce
3 heaping cups spinach or kale
1 tablespoon fresh lime juice
chopped cilantro for topping (optional)
basmati rice or brown rice for serving (optional)
naan for serving (optional)

Instructions

Heat the oil in a large pot or saucepan over medium heat. Add the diced onion and saute them for 3-4 minutes, then add in the minced garlic and cook for another 2-3 minutes until onion is turning translucent and the garlic is fragrant.
1 tablespoon coconut oil, 1 medium sweet onion, 2 cloves garlic
Add the butternut squash and grated ginger, stir to coat with the oil.
1 tablespoon grated ginger, 3 cups diced butternut squash
Add the red curry paste and stir to coat the butternut squash. Cook it for a few minutes, stirring occasionally.
Add the chickpeas, vegetable broth, coconut milk, maple syrup, and soy sauce. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 13-17 minutes. It may take longer depending on how large your butternut squash pieces are.
Check your butternut squash doneness by piercing with a fork or a knife.
2-3 tablespoon red curry paste, 1 cup vegetable broth, 1 can full-fat coconut milk, 2 teaspoon pure maple syrup, 1 tablespoon soy sauce
Lastly, stir in your baby spinach and lime juice and allow it to wilt (2-3 minutes).
3 heaping cups spinach, 1 tablespoon fresh lime juice
Serve with basmati rice ,cilantro, fresh lime wedges, and/or naan.

Notes

⭐️ Cut your butternut squash into 2-2 ½ inch cubes. If you do larger cubes, you will likely have to let it simmer for longer. Check doneness along the way with a fork or knife.

Other tips:

Add in other veggies like zucchini, kale, carrots and more!
To make a squash easier to cut, microwave it as a whole for ~ 2 minutes. If it's start hard to cut, give it one more minute in the microwave.
Peel your squash using a peeler and then carefully cut off the ends, then in half. Scoop out the insides and then cut into cubes until you have ~ 1lb or 3 cups.
You can find red curry paste in the Asian/International foods aisle in your grocery store.
For a lower calorie and fat recipe, use lite-coconut milk.

Nutrition