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Thai Butternut Squash Curry

Irresistible Thai Butternut Squash Curry for Cozy Nights

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This Thai Butternut Squash Curry is a comforting, vegan dish that's rich in flavor and easy to prepare.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/4 cup Thai Red Curry Paste Substitute with green curry paste for a milder taste.
  • 1 can Coconut Milk Light coconut milk can be used to reduce calories.
  • 1 cup Low Sodium Veggie Broth Water can be used if broth isn't available.
  • 2 tablespoons Fish Sauce Use soy sauce or tamari for a vegetarian option.
  • 2 tablespoons Creamy Peanut Butter Almond butter can be substituted.
For the Veggies
  • 4 cups Butternut Squash Cubed.
  • 1 tablespoon Fresh Ginger Grated.
  • 1 teaspoon Cinnamon Can be omitted if not preferred.
  • 2 tablespoons Lime Juice Lemon juice is an acceptable substitute.
  • 2 cups Shredded Kale Spinach can be used instead.
For Serving
  • 8 ounces Wide Egg Noodles Gluten-free noodles can be substituted.
  • 1/4 cup Fresh Cilantro or Basil For garnish.
  • 1/4 cup Pomegranate Arils Omit for a simpler dish.

Equipment

  • slow cooker
  • Pot

Method
 

Step-by-Step Instructions
  1. In your slow cooker, combine the Thai red curry paste, creamy coconut milk, 1 cup of low sodium veggie broth, fish sauce, and peanut butter. Stir well until blended.
  2. Add the cubed butternut squash, grated ginger, cinnamon, and lime juice to the sauce. Stir until the squash is coated, and season with salt and pepper. Cover and set the cooker to low for 4-5 hours or high for 2-3 hours.
  3. About 5 minutes before serving, stir in the shredded kale. Cover until wilted. If desired, add more veggie broth for thinner consistency.
  4. Prepare the wide egg noodles according to package instructions, cook until al dente, then drain.
  5. To serve, place a portion of noodles in each bowl and ladle the curry over the top. Garnish with fresh herbs and pomegranate arils.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 15000IUVitamin C: 30mgCalcium: 120mgIron: 3mg

Notes

Feel free to swap ingredients like sweet potatoes or chickpeas for variation. Adjust spice levels according to your taste.

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