This Butternut Squash Curry is the most delicious Thai-inspired vegan curry you’ll ever try! Packed with aromatic Thai flavors, well balanced in nutrients, and indulgent yet wholesome, it’s a complete one-pot weeknight meal that’s meal prep- and freezer-friendly.
– Coconut oil – Onion – Carrots – Kosher salt – Cloves garlic – Ginger – Chili peppers – Lemongrass – Red curry paste – Coconut milk – Vegetable broth – Butternut squash – Soy sauce – Coconut sugar – Chickpeas – Baby spinach or baby kale – Lime juice or rice vinegar
Mince the garlic, mince or grate the ginger and lemongrass, and thinly slice the Thai chile peppers. Sauté the diced onions and carrots in a bit of coconut oil in a deep sauté pan or Dutch oven until lightly browned. Add the garlic, ginger, lemongrass, chile peppers, and curry paste, and stir frequently for 2 minutes.
Deglaze the pan with vegetable broth, then add in the coconut milk, butternut squash, coconut sugar, and soy sauce. Simmer the curry for 20 minutes, until the squash is tender. Then, blend about half of the curry using an immersion blender. If using a stand blender, transfer half of the curry, blend, then return it to the pan.
Add the chickpeas to the pan and bring to a simmer. Then add in the baby spinach or kale and cook until wilted. Finally, stir in the Thai basil (if using) and/or chopped cilantro.
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