Description
This vegan Butternut Squash Curry is a flavorful and filling weeknight meal that comes together in under an hour. Serve it over rice for a delicious dinner that also works well for meal prep!
Ingredients
- 2 tablespoons coconut oil
- 1 small yellow onion, diced (~1 1/4 cups)
- 1 tablespoon finely minced fresh ginger
- 1/2 tablespoon finely minced garlic (~2-3 cloves)
- 1 small (~2 1/2 lb.) butternut squash, peeled and diced into 1/2-inch cubes (about 5 cups)
- 3 tablespoons red curry paste*
- 4 teaspoons mild curry powder
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoon sugar (coconut or regular sugar)
- 1 14.5 ounce can full fat coconut milk
- 1 14.5 ounce can diced tomatoes
- 1/2 cup vegetable broth
- 1 tablespoon freshly squeezed lime juice
- 4 cups baby spinach
- 1 1/2 tablespoons finely chopped fresh cilantro
- Optional: 1 14.5 ounce can chickpeas, drained and rinsed
Instructions
- Add oil to a large, heavy-bottomed pot over medium heat. Add onions and sauté for 5 minutes. Add in ginger and garlic and cook for 2-3 minutes.
- Add in the butternut squash, red curry paste, curry powder, cumin, salt, and sugar. Stir well and cook squash for 6-7 minutes, stirring often to prevent burning.
- Add in coconut milk, diced tomatoes, vegetable broth, and lime juice. (If adding chickpeas, add at this point). Bring to a boil, stir well, and then cover and reduce heat to low. Simmer for 30 minutes, stirring several times.
- Stir in spinach and fresh cilantro. Cover and cook for an additional 5 minutes.
- Serve over cooked rice.
Notes
Serving: We recommend serving this curry over cooked basmati rice or brown rice. We love topping this curry with chopped, toasted cashews for a bit of crunch and more fresh cilantro.
Add more vegetables: We kept this recipe on the simple side by just using squash, but if you'd like, sub out some of the squash for 1-2 other vegetables, like broccoli, zucchini, bell pepper or cauliflower.
Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
Freezer storage: Transfer cooled curry to any freezer-safe container and freeze for up to 3 months. To reheat: defrost in the fridge overnight, then microwave or heat in a saucepan until warmed through.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai Fusion
Nutrition
- Serving Size:
- Calories: 387
- Sugar: 9.3 g
- Sodium: 703.8 mg
- Fat: 28.6 g
- Carbohydrates: 34.8 g
- Fiber: 7.6 g
- Protein: 6 g
