(Vegan) Creamy Thai Butternut Squash Curry
October 21, 2016
I’ve confessed again and again that I’m just not the kind of person who likes to eat things repeatedly.
Sure, I make this chickpea tikka masala more than I’d like to admit and also this sweet potato hash happens way too frequently.
I tend to get bored of the same food easily.
And though humans are creatures of habit, when it comes to cooking I feel the need to explore the less familiar.
What’s worse than food monotony?
I dunno, I dunno.
But once in awhile — probably way too rarely — I hit on something that I cannot stop eating. For days, weeks, even months.
And to be completely honest with you guys, if I had a butternut squash at home right now, I wouldn’t be typing in front of the computer but I’d be busy in the kitchen making this Creamy Butternut Squash Curry.
This golden, hearty curry is so quick and easy to make. It’s ideal for weeknight suppers, for cooking in batches, and for freezing — in other words, it’s just perfect.
What I really love about is how the sweet butternut squash balances out the spicy flavors, while the fish sauce adds a nice salty punch.
The fact that it’s tomato-free, which means it’s less acidic than, say, my pumpkin masala.
Trust me when I say that if you make this once whoever eats it will beg you to make it all the time. And if you’re by yourself you'll be finding excuses to make it again.
(Vegan) Creamy Thai Butternut Squash Curry Print this recipe!
Inspired by LittleSpiceJar
1 tablespoon vegetable oil (I used coconut oil)
1 medium onion, finely chopped
1 garlic clove, minced
1 tablespoon freshly grated ginger
2 tablespoons red curry paste (I used Thai Kitchen)
1 tablespoon yellow curry powder
1 ½ lbs / 680 gr butternut squash, diced
1 cup vegetable broth
1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
1 teaspoon brown sugar (I used coconut sugar)
2 teaspoons fish sauce (optional but gives a beautiful umami flavor)
1 tablespoon cornstarch (or arrowroot powder)
Heat oil in a large pot over medium-high heat. Add onion and sauté for 6 minutes, until translucent.
Add garlic, ginger, red curry paste, and yellow powder and sauté for 1 minute, until fragrant.
Add diced butternut squash and stir to coat.
Add vegetable broth, coconut milk, sugar, and fish sauce (if using) and give a good stir.
Bring to a boil, lower to a simmer, cover and cook for about 12 to 14 minutes, or until the butternut squash is cooked through (to determine doneness, pierce it with a fork, as you would for potatoes)
In the meantime, in a small bowl combine cornstarch (or arrowroot powder) and 2 tablespoons of water.
When butternut squash is ready, gently stir in the cornstarch and cook for 30 seconds or until the sauce begins to thicken.
Take a taste and adjust seasoning as needed.
Serve sprinkled with chopped from parsley (or cilantro), lime wedges, and crushed cashews (or peanuts).
One serving yields 258 calories, 14 grams of fat, 30 grams of carbs, and 4 grams of protein.