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Thai butternut squash yellow curry

Thai yellow butternut squash curry

A delicious and fragrant Thai butternut squash curry made with yellow curry paste. Suitable for vegetarians and vegans.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Thai, Vegan
Servings 4 people
Calories 462 kcal

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 teaspoon ground cumin
  • 1 tablespoon coriander seeds toasted
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice

To make the curry

  • 1 tablespoon sunflower oil
  • 1 onion
  • 1 butternut squash peeled and diced
  • 400 g tin coconut milk
  • 250 ml vegetable stock
  • 240 g cooked chickpeas 1 standard tin, drained and rinsed
  • 1 tablespoon lime juice
  • Salt and pepper to taste

To serve

  • Rice, fresh coriander, sliced red chillies, cashews or peanuts to serve

Instructions
 

To make the Thai curry paste

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

To make the curry

  • Heat the oil in a large saucepan. Add the onion and fry for 7-10 minutes until soft.
  • Add 3 tablespoons Thai yellow curry paste. Mix with the onion and stir fry for 2 minutes. Add the diced butternut squash and stir well.
  • Add the tin of coconut milk and 250ml vegetable stock.
  • 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.
  • When soft add a tin of drained and rinsed chickpeas and warm through. Add 1 tablespoon lime juice then season to taste with salt and pepper.
  • Serve with fresh coriander, sliced red chillies, cashew nuts and/or peanuts and rice.

Notes

  1. Nutritional information is approximate and is intended as a guide only. It does not include serving suggestions.
  2. Store leftovers in the fridge for 2-3 days.
  3. Suitable for home freezing.
  4. Shop-bought yellow curry paste can be bought instead of making your own.

Nutrition

Calories: 462kcalCarbohydrates: 52gProtein: 11gFat: 27gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 534mgPotassium: 1282mgFiber: 10gSugar: 11gVitamin A: 20306IUVitamin C: 81mgCalcium: 174mgIron: 8mg
Keyword thai butternut squash curry
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