Butternut Squash Curry – WellPlated.com

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, improbable for warming you up and a complete breeze to make!

Thai curry with some Nicely 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 components which can be accessible to residence cooks within the U.S.!

This squash curry follows within the footsteps of my Chickpea Curry and Pumpkin Curry. It replaces the standard meat or tofu with chickpeas and takes benefit of how fantastically the sweetness of winter squash works with heat curry flavors.

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! Don’t fret—pink curry isn’t overly spicy. In case you’re nonetheless nervous, begin with Panang Curry, which is sweeter.

Whereas this butternut squash curry recipe tastes wonderful 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 Elements

You’ll discover the total listing of components within the recipe card under, however listed below are some notes to remember.

• Butternut Squash. If you wish to save a bit of prep time, a whole lot of grocery shops promote pre-cut butternut squash within the produce part. You could possibly use frozen, however 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, recent ginger and garlic add some further oomph.
• Thai Crimson Curry Paste. Make sure to use curry paste, not sauce! Paste is a focus that helps you construct your personal sauce.
• Cayenne Pepper. Be happy to regulate the quantity to your liking.
• Gentle Coconut Milk. For a thicker and richer butternut squash curry, you need to use 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. Recent 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 a whole lot of depth and umami. If you wish to make a vegetarian butternut squash curry, you possibly can swap in vegan fish sauce or soy sauce.
• Child Spinach. This wilts into the curry. It’s optionally available, however it’s a simple strategy to up the veggies on this dish.
• Cilantro. Haters can skip it!

The best way 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 cook dinner, and hold 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 occasionally. Maintain 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!