Curry is hands down one of my favorite meal of all time! I love curry! Red, green, yellow, Thai, Indian, Japanese…
That blend of spices warms your inside with the perfect combination of flavors. It’s just so delicious! And versatile! You can easily make a vegan curry and just add protein, plant based or meat, to make a dinner that the whole family can enjoy.
Now that the nights are much cooler, curry is back on the menu, at least once a week! This time we are using a perfect fall vegetable: butternut squash. It marries so well with the creamy coconut and the spicy red curry!
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Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the ginger and garlic paste, and the red curry paste, stir and cook until fragrant, 2-3 minutes. Add the chopped squash. Stir well to coat with the spices and saute for about 5 min.
Add the broth, coconut milk, fish sauce (or soya sauce), sugar and stir. Add the chickpeas. Bring to a simmer. Turn the heat to low, cover with a lid and simmer slowly for 15 to 20 min, until the squash is tender.
Add the spinach, cover again and cook until wilted.
Serve hot with basmati rice, chopped cilantro, peanuts and a wedge of lime.
Recipe Note
To make it spicier, add more red curry paste. For a milder curry, useyellow curry paste. You can add chicken or tofu; just sauté pieces in avocado oil and add to the curry when the squash is cooked.
This recipe was so easy to make and so delicious.
This was a fabulous recipe to make. So easy and so delicious.