Name: Butternut Squash Curry with Coconut Milk
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 Tablespoon/15ml coconut oil; 2 Tablespoons/30ml Thai red curry paste; 2 small garlic cloves, finely grated; 1-inch piece of fresh ginger, peeled and grated; 1-inch piece of fresh turmeric, peeled and grated; One bird’s eye Thai chili pepper, finely sliced (optional, omit for a less spicy version); 1/2 teaspoon fine sea salt; 1 can/400ml coconut milk; 1 can/ 411ml diced tomatoes (no salt added); ½ cup/120ml water; 1 pound/453g butternut squash, peeled and cubed; 4-5 chard leaves, stems removed and sliced thinly; Chopped cilantro for serving (optional); Cooked rice (regular or cauliflower) for serving if desired

Gluten-Free Grain-Free Vegetarian Vegan Paleo Dairy-Free Nut-Free Egg-Free Sugar-Free

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This easy weeknight butternut squash curry infused with Thai flavors is ready in about 30 minutes.

This is the kind of recipe I get excited about; it’s an easy all in one pan weeknight kind of recipe that couldn’t be any simpler to throw together but is big on flavor. It’s an easy butternut squash curry with coconut milk and is just the sort of thing I like to make when I want something that wakes up my taste buds while simultaneously enveloping me in cozy comfort.

As the days get shorter and the temperatures start to fall, this simple butternut squash curry is easy to cook up on a chilly night; its hearty, warmly spiced and only takes about 30 minutes to make.

The curry is a Thai style curry in which sweet butternut squash in simmered in a spicy coconut sauce with some chopped chard (or spinach if you prefer) thrown in at the end.

The butternut squash is essentially braised in the coconut sauce, infusing every piece with bright, bold flavor. You can make the dish as mild or hot as you like by adjusting the amount of paste you use and the number of chili peppers you add. The natural sweetness of the butternut squash is balanced by the fieriness of the curry paste, while the coconut milk adds richness and tempers the heat.

How to make butternut squash curry:

So here’s how it all comes together.

You start by gently frying the red curry paste along with garlic, fresh ginger and turmeric in a bit of coconut oil.

Once the paste is sizzling and fragrant you pile in the cubed butternut squash (save yourself time and buy the precut cubes) and get them all a coated. Then you tip in the coconut milk and chopped tomatoes and let it bubble and simmer away as the sauce reduces and coats the squash pieces.

Last but not least the chard joins the party and is cooked just long enough to soften and wilt it. Serve the curry alongside rice (regular or cauliflower for a paleo version) or simply on its own and dinner is ready.

Serves 4

Butternut Squash Curry with Coconut Milk

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This easy weeknight butternut squash curry infused with Thai flavors is ready in about 30 minutes.

Ingredients

1 Tablespoon/15ml coconut oil
2 Tablespoons/30ml Thai red curry paste
2 small garlic cloves, finely grated
1-inch piece of fresh ginger, peeled and grated
1-inch piece of fresh turmeric, peeled and grated
One bird’s eye Thai chili pepper, finely sliced (optional, omit for a less spicy version)
1/2 teaspoon fine sea salt
1 can/400ml coconut milk
1 can/ 411ml diced tomatoes (no salt added)
½ cup/120ml water
1 pound/453g butternut squash, peeled and cubed
4-5 chard leaves, stems removed and sliced thinly
Chopped cilantro for serving (optional)
Cooked rice (regular or cauliflower) for serving if desired

Instructions

Heat the coconut oil in a large pot over medium heat, add the curry paste, garlic, ginger, turmeric, chili pepper if using and salt, fry for 1 minute until fragrant, then stir in the squash and gently stir to coat pieces.
Add coconut milk, diced tomatoes and water to the pot and bring to boil. Reduce to a simmer and cook until squash is tender, (about15 minutes). Add chard and cook until leaves wilt, (about 5 minutes).
Garnish with chopped cilantro and serve warm on its own or with rice on the side if desired.

Notes

For a milder curry omit chili pepper.

Use pre-chopped butternut squash for faster prep.

Serve with rice or cauliflower rice on the side.

Curry can be prepared ahead of time and reheated.

If you don't have red curry paste you can substitute harissa paste.

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Thai Kitchen, Curry Paste Red, 4 Ounce

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 353Total Fat: 25gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 300mgCarbohydrates: 33gFiber: 11gSugar: 8gProtein: 9g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

(This post originally appeared on Mar 13, 2013. Post, photos and recipe have all been updated.)

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Butternut Squash Curry with Coconut Milk (Paleo, Vegan)

How to make butternut squash curry: