Name: Butternut Squash Curry
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 butternut squash (large or 2 medium size); 1 tablespoon coconut oil; 3 shallot; 1 garlic clove; 1 thumb-sized ginger piece; 1 carrot; 300 ml stock; 1 tablespoon red curry paste; 400 ml coconut milk; 1 tablespoon soy sauce; 250 g chickpeas; A handful coriander; A handful cashews (toasted and crushed); Lime juice; Salt to taste

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You will fall in love with this autumnal, heart-warming, and delicious curry made with really simple ingredients. Inspired by our own Peanut Curry, we wanted to develop something seasonal with Thai flavors that were easy to prepare. This Thai-style Butternut Squash curry was just perfect and what we were looking for.

Why should you try this recipe?

Our Butternut Squash and chickpea curry with Thai flavors is the perfect easy vegetable curry and comfort meal for this fall. Filling, tasty, and packed with fresh vegetables and pulses, this curry is delicious and nutritious.

To make our curry, we use roasted butternut squash which brings out the best flavor and sweetness of this winter squash. We prepare a sauce made with half of the butternut squash and stir-fried carrots, shallots, ginger, and garlic. This sauce itself is simply amazing, but combined with coconut milk, some red curry paste, and soy sauce, and served with roasted butternut squash and chickpeas, is just too good to not have seconds!

This is why you should try our butternut squash and chickpeas curry, you will definitely fall in love with this recipe.

Our Butternut Squash Curry is:

Vegan
Gluten-free (if using tamari instead of soy sauce)
Fall and winter recipe
Thai-inspired curry
Mildly spicy
Hearty
Flavourful

How to make the best Butternut Squash Curry

Our Butternut Squash curry recipe uses simple ingredients and can be easily made following a few steps.

Ingredients

Roasted Butternut Squash. Please, do roast the butternut squash for this recipe! All you need to do before you start preparing any other ingredient is to peel and cut into cubes the butternut squash, place the cubes on a baking tray, drizzle some olive oil and leave them baking. This part is crucial to have the best butternut squash curry.
Shallots, garlic, carrot, and ginger. Surely you have these four ingredients at home. You can substitute shallots for yellow onion. If you don't have fresh ginger, you could use ginger powder as well.
Chickpeas. Adding chickpeas to our curry makes it nutritionally complete adding protein.
Vegetable stock. We use vegetable stock but you can as well use water and add more salt to taste.
Red Curry Paste. We use a tablespoon of red curry paste to give our curry a delicious Thai flavor. You can use yellow curry paste as well, it works really well for this recipe. We use this brand because is vegan not containing any prawn paste.
Coconut milk. Choose coconut milk that contains the most amount of coconut, as it will be creamier. This will ensure you get a delicious coconut butternut squash curry.
Soy sauce or tamari. We use a little bit of soy sauce or tamari (gluten-free) to add saltiness and umami.
Toasted cashews, fresh coriander, and lime as toppings.

Step by Step Method

Roast the butternut squash. Peel and cut into cubes the squash. Transfer to a baking tray or dish, drizzle some olive oil and salt and bake for about 30 minutes at 200C (400F).
Add some coconut oil to a frying pan and stir fry chopped carrot, shallots, ginger, and garlic.
Once the butternut squash is roasted and the veggies are ready, transfer just half of the butternut squash and all the stir-fried veggies to a blender jug with the stock. Blend until you have a smooth consistency.
Heat some coconut oil in a pan, we use our cast iron pan for this curry. Add red curry paste and a little bit of coconut milk. Stir for a couple of minutes.
Add the blended mixture, the rest of the coconut milk, chickpeas, and the other half of the butternut squash still in cubes.
Leave simmering for 10 minutes, add toasted cashews, and chopped coriander, drizzle some fresh lime juice, and serve.

Variations for our Butternut Squash Curry

Change the curry paste. We love red curry paste, but if you want to try a milder version of this squash curry, add yellow curry paste instead.
Make it gluten-free. Simply change the soy sauce for tamari. If you are using stock, make sure it is gluten-free.
Change the protein. We add chickpeas to this squash curry but you could add other pulses such as cannellini beans, or other sources of protein such as tofu, seitan, or tempeh.
Serve it with noodles. Make it more brothy and serve it with noodles. Double the amount of stock you are adding, and you will have a nice coconut noodle curry.
Add more veggies. You can add loads of other veggies and make a yummy vegetable curry for this season, we wanted to keep the recipe simple, but red peppers, carrots, mushrooms, or zucchini would go fantastic in this curry.

Serving Suggestions

Our Thai-inspired Butternut Squash Curry is a hearty main dish. We love serving it with jasmine rice or rice noodles. You could as well serve it with quinoa, wheat noodles, or a healthy sprouted lentil salad.

To complete your dish, add some toasted cashews or peanuts, chopped fresh coriander, and some lime juice. If you want your curry spicier, you can add some sriracha or chili flakes before serving.

You can freeze any leftovers or save them in an air-tight container in the fridge for 2-3 days.

FAQ and Tips

Can I make this vegan butternut squash curry without curry paste? Yes. You can and it will still be delicious. We add curry paste to give our curry a mildly Thai flavor and add umami.
Can I use raw Butternut squash instead of roasting it? For some recipes, you add the butternut squash and cook it in the curry sauce. I strongly recommend you roast the squash before. As well, to be able to follow this recipe, you need to cook the squash beforehand, as you will have to blend half of it.
Is this winter curry spicy? It's a little bit spicy, but still enjoyable even if you are not a big spice fan. If you like your food spicier, add some red chili flakes or sriracha before serving.
What can I use instead of coconut milk? You can substitute the coconut milk for cashew cream made with soaked cashews and water or store-bought. As well, instead of using coconut oil, olive oil can be used.
Does this recipe freeze well? Yes, you can keep any leftovers in the freezer.

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5 from 51 votes