Friday, April 28, 2017

Vegan Thai Butternut Squash Red Curry

With a fair few winter squash still saved from the garden last fall, I've been on the hunt for new ways to use them up.  As much as I adore winter squash, the same few ways of roasting or puréeing or stuffing them is getting a bit redundant.

Enter a new recipe that I've adapted a bit for my taste and what I had on hand.

This curry is delicious!  Plain and simple, this is a tasty and comforting meal that I plan to make time and time again.  It's also adaptable.  Have a glut of kale or broccoli leaves, add that instead of spinach.  Have some leftover chicken you don't want to go to waste?  Toss that in, too.  Don't have butternut squash but do have pumpkin or trombocino or some other winter squash variety?  Not to worry as they all taste similar and would all work in this dish!

It's just an absolute winner of a recipe and I can't wait to make it a regular in my rotation.



* 1 tbls oil of choice
* 2 small onions, chopped 
* 3-4 cups butternut {or other winter} squash, chopped
* 1 tbls grated fresh ginger
* 2-3 tsp red curry paste
* 1 tbls yellow curry powder
* 1 {15 ounce} can coconut milk
* 3/4 cup broth or water
* 2 tsp sugar or honey
* 1 large bag frozen or fresh spinach
* lime wedges
* brown or basmati rice for serving


* Heat oil in large pan over medium high heat.  Add onions and sauté until tender and beginning to turn golden.  Add squash and ginger, toss to coat and incorporate.

* Add the red curry paste, yellow curry powder, toss to incorporate.  Cook 5-6 minutes, then add broth, coconut milk, spinach, and sugar. Bring sauce up to a simmer, cover, and cook for 20 minutes, turning heat down a bit if needed.  

* Serve over rice {I served over brown rice} with a lime wedge.  

Let me know if you try this!  It's a delicious and different way to use up squash!


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