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Butternut Squash Curry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A flavorful and hearty vegan curry featuring roasted butternut squash, coconut milk, and aromatic spices, perfect served over rice.

Ingredients

Spices and aromatics

  • 2 tablespoons finely minced ginger
  • 1 large shallot (diced)
  • 1 tablespoon minced garlic

Vegetables

  • 1 large butternut squash (diced)
  • 3 cups baby spinach

Canned goods

  • 1 15-ounce can coconut milk
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 3 tablespoons red curry paste (see note 1)
  • 1-1/2 teaspoons yellow curry powder
  • 1/4 teaspoon ground coriander
  • 1 teaspoon salt
  • 3/4 cup vegetable broth
  • 2 teaspoons sugar (optional)

for serving

Toppings as desired

Instructions 

  • Mince ginger and garlic, dice shallot, and cut squash into 1/2-inch pieces.
  • Heat coconut oil, sauté shallot until golden, then add squash, garlic, and ginger, stirring to coat.
  • Add curry paste, curry powder, coriander, and salt; cook until fragrant, about 3–5 minutes.
  • Pour in coconut milk, broth, and tomatoes; simmer until squash is tender, about 18–25 minutes.
  • Remove lid, simmer to thicken sauce, then stir in spinach until wilted. Serve over rice.

Notes

Adjust seasoning and spice levels to taste. For a creamier curry, add more coconut milk.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Thai
Keyword: Curry, Vegan, vegetarian