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Thai Butternut Squash Curry

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Thai Butternut Squash Curry is a rich and creamy coconut curry loaded with tender butternut squash, colorful vegetables, and aromatic Thai flavors. This comforting plant-based meal is perfect for weeknight dinners and meal prep.

Ingredients

  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red Thai curry paste
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 red bell pepper, sliced
  • 1 can (14 ounces) full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar or maple syrup
  • 2 cups baby spinach
  • Salt, to taste
  • Fresh cilantro, for garnish
  • Cooked jasmine rice or basmati rice, for serving
  • Lime wedges, for serving

Instructions

  1. Heat the coconut oil in a large pot or deep skillet over medium heat.
  2. Add the onion and cook for 4 to 5 minutes until softened.
  3. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
  4. Add the red Thai curry paste and cook for 1 minute, stirring constantly.
  5. Add the cubed butternut squash and bell pepper, stirring to coat with the curry mixture.
  6. Pour in the coconut milk and vegetable broth.
  7. Stir in the soy sauce and brown sugar or maple syrup.
  8. Bring the mixture to a gentle simmer.
  9. Cover and cook for 20 to 25 minutes, or until the butternut squash is tender.
  10. Stir in the spinach and cook for 2 to 3 minutes until wilted.
  11. Add the lime juice and season with salt to taste.
  12. Serve over cooked rice and garnish with fresh cilantro and lime wedges.

Notes

  • Add chickpeas, tofu, or tempeh for extra protein.
  • Use green or yellow Thai curry paste for a different flavor profile.
  • For a spicier curry, add extra curry paste or sliced Thai chilies.
  • Frozen butternut squash can be used for convenience.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze cooled curry for up to 3 months and thaw before reheating.

Nutrition

Find it online: https://thefamilycooking.com/thai-butternut-squash-curry/