This creamy Butternut Squash Curry is a Thai-inspired pink curry recipe made with tender squash, wilted spinach, and chickpeas for protein. It’s aromatic and flavorful, implausible for warming you up and a complete breeze to make!
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Thai curry with some Properly Plated tweaks.
Whereas I can’t declare that this butternut squash curry (or my Inexperienced Curry or Massaman Curry) is 100% genuine, Ben and I did journey extensively in Thailand so I do know what the actual deal tastes like—and I attempt to get as shut as I can to that taste with substances which can be accessible to residence cooks within the US!
This squash curry follows within the footsteps of my Chickpea Curry, changing the same old meat or tofu with chickpeas. To maintain it from being too heavy, I take advantage of gentle coconut milk, and the sauce will get its aroma and taste from an complete jar of pink curry paste. We’re not taking part in round right here!
Whereas this butternut squash curry recipe tastes superb straight away, curries are a kind of magical recipes the place a day or two within the fridge actually brings all of the flavors collectively. Don’t hesitate to meal prep this one for later within the week!
Key Components
You’ll discover the total record of substances within the recipe card under, however listed here are some notes to remember.
- Butternut Squash. If you wish to save a bit prep time, numerous grocery shops promote pre-cut butternut squash within the produce part. You could possibly use frozen, nevertheless it tends to be a bit mushy, so it’s not my favourite.
- Shallot. Can’t discover shallots? Yellow onion is the most effective substitute.
- Ginger and Garlic. Though the curry paste is filled with aromatics, contemporary ginger and garlic add some additional oomph.
- Thai Pink Curry Paste. Make sure you use curry paste, not sauce! Paste is a focus that helps you construct your personal sauce.
- Cayenne Pepper. Be at liberty to regulate the quantity to your liking.
- Gentle Coconut Milk. For a thicker and richer butternut squash curry, you should utilize full-fat coconut milk, or cut up the distinction and use one can of sunshine and one can of full-fat.
- Chickpeas. Rinse these nicely to take away that canned bean taste.
- Lime. Contemporary lime juice perks up the flavour of this curry, punctuating it with a pop of acidity. It’s a should!
- Fish Sauce. One other important! Fish sauce isn’t one thing you discover is there, however you do discover when it’s not there as a result of it provides numerous depth and umami. If you wish to make a vegetarian butternut squash curry, you’ll be able to swap in vegan fish sauce or soy sauce.
- Child Spinach. This wilts into the curry. It’s non-obligatory, nevertheless it’s a simple approach to up the veggies on this dish.
- Cilantro. Haters can skip it!
Learn how to Make Butternut Squash Curry
Begin the Squash. Warmth the oil in a big pot set over medium warmth and add the squash, shallot, ginger, garlic, curry paste, and cayenne. Stir and prepare dinner, and maintain cooking till the squash softens only a bit.
Add the Chickpeas. Stir them in till they’re coated in all that pink curry deliciousness.
Simmer. Pour within the coconut milk. Enhance the warmth, then as soon as the liquid involves a boil, cut back the warmth to medium-low. Simmer for about quarter-hour, returning to stir the pot sometimes. Hold simmering till the squash reaches your required tenderness and the sauce thickens a bit.
End. Stir within the lime juice and fish sauce, then toss within the spinach a handful at a time and stir till it wilts. Add the cilantro, then give the curry a style and modify the seasonings as wanted. Serve your butternut squash curry over rice with cilantro and lime wedges. ENJOY!
What to Serve with Butternut Squash Curry
When you may serve this curry like a soup or a stew, it’s finest loved in a bowl with some grains to take in that fabulous sauce.
- Rice. Serve your butternut squash curry over brown rice or white rice.
- Cauliflower Rice. For a decrease carb various, prepare dinner some cauliflower rice in a skillet—I prepare dinner it with a contact of oil till it’s golden and simply beginning to frivolously brown, then add a drizzle of toasted sesame oil to jazz it up.
- Quinoa. Add some extra protein to your meal and serve your curry over cooked quinoa.
Extra Weeknight Curry Recipes
This straightforward butternut squash curry recipe is aromatic and flavorful due to the addition of Thai pink curry paste. Good for a weeknight!
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- 2 tablespoons extra-virgin olive oil
- 1 small butternut squash lower into ½-inch cube, about 3 ½ cups
- 1 shallot finely chopped
- 1 tablespoon minced contemporary ginger from a couple of 1-inch piece
- 3 garlic cloves minced
- 1 (4-ounce) jar Thai pink curry paste
- ⅛ teaspoon cayenne pepper
- 2 (14-ounce) cans gentle coconut milk
- 2 teaspoons kosher salt plus further to style
- 1 (15-ounce) can decreased sodium chickpeas rinsed and drained
- Juice of 1 small lime about 1 ½ tablespoons, plus further wedges for serving
- 2 teaspoons fish sauce
- 3 cups child spinach roughly torn, non-obligatory
- ½ cup cilantro leaves and tender stems roughly chopped, plus further for serving
- Cooked brown rice for serving
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In a Dutch oven or related massive sturdy pot, warmth the oil over medium warmth. Add the squash, shallot, ginger, garlic, curry paste, and cayenne. Stir continually to coat the greens with the spices, then proceed to prepare dinner, stirring often, till the squash simply begins to melt however continues to be too al dente to eat, about 10 minutes.
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Stir within the chickpeas and salt and prepare dinner 2 minutes extra, permitting the chickpeas to get properly coated with the oil and spices.
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Stir within the coconut milk. Enhance the warmth to excessive and produce the combination to a boil. Scale back to medium low, sufficient in order that the floor of all the pot bubbles steadily, however gently. Proceed to simmer, string each couple of minutes, till the squash may be very tender and the coconut milk has decreased considerably, about quarter-hour extra.
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Stir within the lime juice and fish sauce. If utilizing spinach, stir it in a handful at a time, permitting it to wilt. Stir within the cilantro. Style and modify the seasoning as desired.
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Serve heat over rice, with further contemporary cilantro and lime wedges.
- TO STORE: Hold leftover butternut squash curry in an hermetic container within the fridge for 3 to 4 days
- TO REHEAT: Heat in a pan over medium warmth or reheat the curry within the microwave.
- TO FREEZE: I don’t suggest freezing curries made with coconut milk.
Serving: 1(of 4)Energy: 447kcalCarbohydrates: 47gProtein: 9gFats: 25gSaturated Fats: 15gPolyunsaturated Fats: 2gMonounsaturated Fats: 6gPotassium: 942mgFiber: 10gSugar: 7gVitamin A: 24837IUVitamin C: 48mgCalcium: 192mgIron: 4mg
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