Butternut Squash Curry
When you want a warm and cozy meal dive into a bowl of this Thai Butternut Squash curry. It’s packed with butternut squash and kale and made creamy with coconut milk for a vegetarian curry dish that comes together in just 30 minutes.
There’s nothing better a cold Fall day than enjoying some cozy soups, stews and curries, especially when they’re made with one of my favourite Fall ingredients: butternut squash.
Butternut squash is light and sweet and perfect to use in a variety of dishes from soups to risotto or even in vegan mac and cheese. It’s such a versatile ingredient and can be eaten with a variety of flavours, including Thai curry flavours.
This recipe for Thai Butternut Squash Curry is made with Thai red curry paste, curry powder and coconut milk for a fragrant and flavourful curry you won’t be able to stop eating. Each serving of this curry has just 222 calories in it, making it the perfect option for a light meal. (plus you can always add some rice or some tofu to it if you want some extra protein and carbs in it:) )
Why you’ll love this recipe
- On the table in 30 minutes. This recipe comes together in just 30 minutes for when you need dinner on the table quickly.
- One pot meal. Nobody wants to spend all evening cleaning dishes from dinner. This curry is made in just one pot for a fuss-free clean up.
- Great for meal prep. curries are AMAZING for meal prep. Not only do they store well in the fridge for days, but they also become more flavourful overtime as the flavours sit together.
- Freezer friendly. Besides being great for meal prep, this curry is also freezer-friendly and can be stored in the freezer for up to 3 months in a sealed container.
Ingredients you’ll need
Tip: want to save even more time? Buy pre-cut butternut squash at the grocery store!
- Butternut Squash: this type of squash is delicious in curries for its sweet taste. It also holds up well to the curry sauce and doesn’t fall apart.
- Kale: I like to use kale in curries as opposed to spinach sometimes because it can stand up better to the curry and adds a bit more texture.
- Ginger: fresh ginger is best here and will add great flavour to the curry.
- Garlic: make sure to use fresh garlic! I use 3 medium sized cloves.
- Onion: regular onion works fine here.
- Vegetable broth: I generally prefer to use low-sodium vegetable broth so I can control how salty my curry is. Some vegetable broths tend to be very salty.
- Coconut milk: make sure to use full-fat coconut milk from a can. This type of coconut milk is the key to creating a rich and creamy curry.
- Thai curry paste: you can find this at most grocery stores or your local Asian grocery store. Make sure to check the label as some brands can contain shrimp paste which is not vegetarian.
- Curry powder: regular curry powder from the grocery store works here. This adds another dimension and more flavour to the curry in addition to the curry paste.
- Soy sauce: if needed use gluten-free soy sauce or tamari.
- Coconut sugar: you can substitute palm sugar, maple syrup or agave if needed.
- Lime: a squeeze of lime juice will brighten up all the flavours in the curry. It’s also nice to serve this dish with a wedge of lime.
How to make Butternut Squash Curry
Tip: not sure how to choose and cut a butternut squash? Check out my Ultimate Guide To Cook Butternut Squash.
Start by browning the onions and garlic in a pot on medium-high heat. Then add in the curry paste and curry powder and mix it all together.
Add the butternut squash and sautee for a couple of minutes, then add the broth, coconut milk and seasoning and mix it all together. Cover and let it simmer for 15 minutes until the squash is tender.
Once the squash is cooked, add in the kale and mix together until the kale is wilted and soft. Then add some cornstarch to thicken the curry sauce and serve.
How to make butternut squash curry in an Instant Pot
Set the Instant Pot on saute mode and sautee the onions, garlic and ginger. Then add the curry paste and curry powder and mix together.
Next add in the squash, coconut milk, broth and seasoning and mix to combine. Switch the Instant Pot to manual mode and pressure cook for 6 minutes on high pressure, with the vent on sealing. Then switch to venting and let the pressure release. Add in the kale and mix together until the kale is wilted.
How to make butternut squash curry in a slow cooker
To make this curry in a slow cooker, sautee the onions, garlic and ginger in a pan and then add them to the slow cooker with the rest of the ingredients, except for the kale. Cook on low for 8 hours or high for 4 hours. Once done add the kale in and mix together.
What to serve with this curry
This recipe can be enjoyed on its own or served as a side with some other delicious Thai dishes. Here are some my favourites to serve up with this curry:
- Thai Basil Tempeh Stir Fry
- Thai Crunch Salad
- Thai Peanut Cauliflower Wings
- Thai Mango Salad
- Thai Green Curry Tofu
Fridge: store leftovers in the fridge for up to 5 days. Reheat in the microwave or on the stovetop. You can enjoy it on its own or serve it with rice.
Freezer: Let the curry cool completely, then place it in a freezer-safe container and freeze for up to 3 months. Let defrost on the countertop and reheat in a pot on the stove or in the microwave.
Tips for making this recipe perfectly
- Cut the squash into even cubes so it cooks evenly in the curry sauce. If you want the curry to cook even faster, cut the squash into smaller cubes.
- Adjust the seasoning as needed. Depending on how salty your vegetable broth is, or how strong your Thai curry paste is, you may need to add a bit more/less soy sauce and curry paste.
- Dissolve the cornstarch in a touch of water before adding it to the curry. If you add cornstarch directly to a hot liquid, it will become clumpy and won’t mix in properly.
If you don’t have butternut squash on hand or it’s not your favourite, you can substitute the squash in the recipe with sweet potato, regular potato or cauliflower.
You sure can! While the coconut milk adds delicious richness and flavour, you could substitute it for something lighter like almond milk or just substitute it for more vegetable broth. Just keep in mind that this will alter the final taste of the dish.
If you want to make this recipe into a soup, you can add the final curry (without the kale) to a blender to puree it. I also have a Thai Butternut Squash Soup recipe if you’re looking for a Thai soup!
More curry recipes you’ll love
If you tried this Butternut Squash Curry or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This Thai-style Butternut Squash Curry is ready in 30 minutes and packed with bold flavours!
- 4 cups butternut squash, peeled and cubed. (approx 1 small squash)
- 1 tbsp avocado oil (can sub vegetable oil)
- 1 onion, chopped
- 1 tbsp ginger, finely chopped
- 3 garlic cloves, finely chopped
- 2–3 tbsp Thai red curry paste
- 2 tsp curry powder
- 1/2 cup full-fat coconut milk
- 3/4 cup vegetable broth
- 1–2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp coconut sugar
- 1 tbsp lime juice
- 3 cups kale
- 2 tsp cornstarch dissolved in 2 tsp cold water
- Rice for serving
- Heat the avocado oil in a pot on medium-high heat, then add the onion and let cook for 2 minutes. Add the garlic and ginger and let cook for another 1-2 minutes until lightly browned.
- Add curry paste and curry powder mixing everything together and letting the curry paste toast slightly for 20-30 seconds, then add the butternut squash and mix all together letting cook for a couple of minutes.
- Add the coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice mixing everything together, then cover and let simmer for 15 minutes until the squash is tender.
- Once the squash is cooked, remove the cover and add in the kale, letting it wilt and soften in the curry for 1-2 minutes.
- Next, add the cornstarch and mix it together. This will help to thicken the curry sauce.
- Serve immediately over rice or on its own.
Cut the squash into even cubes so it cooks evenly in the curry sauce. If you want the curry to cook even faster, cut the squash into smaller cubes.
Adjust the seasoning as needed. Depending on how salty your vegetable broth is, or how strong your Thai curry paste is, you may need to add a bit more/less soy sauce and curry paste.
Dissolve the cornstarch in a touch of water before adding it to the curry. If you add cornstarch directly to a hot liquid, it will become clumpy and won’t mix in properly.
- Serving Size: 1/4 of recipe
- Calories: 222
- Sugar: 7.1g
- Sodium: 400mg
- Fat: 10.8g
- Saturated Fat: 5.9
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 4.9g
Keywords: vegan butternut squash curry, Thai butternut squash curry, squash curry