Butternut Squash Curry – WellPlated.com

This creamy Butternut Squash Curry is a Thai-inspired purple curry recipe made with tender squash, wilted spinach, and chickpeas for protein. It’s aromatic and flavorful, unbelievable for warming you up and a complete breeze to make!

Thai curry with some Effectively 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 true deal tastes like—and I attempt to get as shut as I can to that taste with components which are 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 superbly the sweetness of winter squash works with heat curry flavors.

The sauce will get its aroma and taste from an total jar of purple curry paste. We’re not enjoying round right here! Don’t fret—purple curry isn’t overly spicy. If you happen to’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 record of components within the recipe card beneath, however listed below are some notes to remember.

• Butternut Squash. If you wish to save just a little prep time, a number 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 stuffed with aromatics, recent ginger and garlic add some additional oomph.
• Thai Purple Curry Paste. Be sure you use curry paste, not sauce! Paste is a focus that helps you construct your individual sauce.
• Cayenne Pepper. Be happy to regulate the quantity to your liking.
• Mild 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. 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 a number of depth and umami. If you wish to make a vegetarian butternut squash curry, you may swap in vegan fish sauce or soy sauce.
• Child Spinach. This wilts into the curry. It’s elective, however it’s a straightforward technique 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 hold cooking till the squash softens only a bit. 

Add the Chickpeas. Stir them in till they’re coated in all that purple curry deliciousness.

Simmer. Pour within the coconut milk. Improve the warmth, then as soon as the liquid involves a boil, scale back the warmth to medium-low. Simmer for about quarter-hour, returning to stir the pot now and again. 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 alter the seasonings as wanted. Serve your butternut squash curry over rice with cilantro and lime wedges. ENJOY!