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Thai yellow butternut squash curry in bowl

Thai yellow butternut squash curry

A delicious and fragrant Thai butternut squash curry made with yellow curry paste. Pumpkin can be used instead. Suitable for vegetarians and vegans.A delicious and fragrant Thai butternut squash curry made with yellow curry paste. Pumpkin can be used instead. Suitable for vegetarians and vegans.

Course Main Course
Cuisine Thai, Vegan
Keyword thai butternut squash curry
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people

Ingredients

To make the Thai curry paste

  • 1 onion peeled and chopped
  • 2 stalks lemongrass chopped
  • 2 red chillies optional, deseeded and chopped
  • 2 cloves of garlic peeled and chopped
  • 1 inch piece ginger peeled and chopped
  • 1 tsp ground cumin
  • 1 tbsp coriander seeds toasted
  • 1 tbsp soy sauce
  • 1 tbsp lime juice

To make the curry

  • 1 tbsp sunflower oil
  • 1 onion
  • 3 tbsp Thai yellow curry paste
  • 1 pumpkin or butternut squash peeled and diced
  • 400 g tin coconut milk
  • 250 ml vegetable stock
  • 400 g tin of chickpeas drained and rinsed
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • Rice, fresh coriander, sliced red chillies, cashews or peanuts to serve
Metric - US Customary

Instructions

To make the Thai curry paste

  1. Place all the paste ingredients into a blender or food processor and blitz until well combined and smooth.

To make the curry

  1. Heat the oil in a large saucepan. Add the onion and fry for 7-10 minutes until soft.
  2. Add 3 tbsp Thai yellow curry paste. Mix with the onion and stir fry for 2 minutes. Add the diced butternut squash and stir well.

  3. Add the tin of coconut milk and 250ml vegetable stock.
  4. Bring to the boil then reduce to a simmer, cover with a lid and leave to cook for 15-20 minutes until the butternut squash is soft. Stir occasionally.
  5. When soft add a tin of drained and rinsed chickpeas and warm through. Add 1 tbsp lime juice then season to taste with salt and pepper.
  6. Serve with fresh coriander, sliced red chillies, cashew nuts and/or peanuts and rice.