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Winter Squash Curry recipe

Hearty Winter Squash Curry Recipe for Cozy Nights

This Winter Squash Curry recipe is a warm and nourishing dish perfect for chilly nights, packed with flavors and nutrients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner
Cuisine Thai, Vegan
Servings 4 servings
Calories 350 kcal

Equipment

  • - Large saucepan

Ingredients
  

Curry Base

  • 1 medium Butternut Squash Can substitute with pumpkin or sweet potato.
  • 2 tablespoons Vegetable or Coconut Oil Coconut oil adds a delightful flavor.
  • 1 medium Yellow Onion Can substitute with shallots or leeks.
  • 1 teaspoon Kosher Salt Adjust based on dietary needs.
  • 2 tablespoons Thai Red Curry Paste Ensure it's vegan-friendly by checking the label.
  • 2 cloves Garlic Use fresh minced garlic or garlic powder.

Creaminess

  • 1 can Full-Fat Coconut Milk Opt for light coconut milk for a lower-fat version.
  • 1 tablespoon Granulated Sugar Optional; maple syrup can be used as a substitute.

Protein and Nutrition

  • 1 can Chickpeas Canned beans are a quick and convenient option.
  • 2 cups Kale Can substitute with spinach or swiss chard.

Brightness and Garnish

  • 2 tablespoons Lime Juice Fresh lime is preferable.
  • 1/4 cup Cilantro Can be replaced with basil.
  • 4 wedges Lime Serve alongside for extra flavor.

Serving

  • 2 cups Cooked Rice Quinoa or couscous can be great substitutes.

Instructions
 

Steps to Prepare

  • Prepare the butternut squash by trimming, peeling, and cutting it into 3/4-inch chunks.
  • Heat vegetable or coconut oil in a large saucepan over medium heat until it’s shimmering and hot.
  • Sauté diced onion with kosher salt for about 6-8 minutes until it's softened and translucent.
  • Add Thai red curry paste and minced garlic; cook for about 1 minute until fragrant.
  • Stir in full-fat coconut milk and granulated sugar, and increase the heat to medium-high until it reaches a gentle boil.
  • Add the prepared butternut squash, drained chickpeas, and remaining salt; bring everything to a simmer.
  • Cook for 15-25 minutes until the squash is tender, stirring occasionally.
  • Incorporate chopped kale and then simmer for an additional 5 minutes until the kale has softened.
  • Remove from heat and stir in the lime juice; adjust seasoning as needed. Garnish with cilantro before serving.

Notes

Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat on the stove for the best texture.
Keyword Butternut Squash, comfort food, Healthy dinner, quick recipe, Vegan Curry, Winter Squash Curry recipe