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30-Minute Butternut Squash Curry
This delicious butternut squash curry is rich, flavorful, vegan, and made in one pot in 30 minutes for a perfect weeknight meal.
Course
Hot Meals, Main Course
Cuisine
Thai
Diet
Vegan, Vegetarian
Prep Time
10
minutes
Cook Time
20
minutes
Servings
4
Calories
Author
Katie's Conscious Kitchen
Ingredients
Curry
1
onion
diced
1
butternut squash
small dice
2
handfuls of spinach
optional, add after cooking
1
cup
chickpeas
cooked or canned
1/4
cup
peanut butter
2 oz
1
can coconut milk
any kind
1
tbsp
red curry paste
2
tsp
yellow curry powder
1
tbsp
fresh ginger root
peeled and grated
2
garlic cloves
minced
Garnish
roasted peanuts or cashews
to garnish
lime wedges
to garnish
fresh cilantro
to garnish
Instructions
Add the butternut squash and onions to a deep skillet or pot, along with a splash of oil (or water if cooking oil-free).
Cover with a lid and simmer over medium low heat, stirring occasionally, for about 10 minutes or until the butternut squash is soft.
Add the ginger and garlic, and stir for another minute, until fragrant.
Add the red curry paste, yellow curry powder, coconut milk, peanut butter, and chickpeas. Thin with a little water or broth if desired.
Simmer for another 10 minutes, stirring occasionally. You want the butternut squash to be so soft that it disintegrates into the sauce.
Add the spinach for the last minute or so of cooking.
Serve atop rice and garnish with crushed nuts, cilantro, and lime wedges.