Creamy Butternut Squash Curry
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml
Recipe type: Main Dish
Cuisine: Thai
Serves: 3
  • ½ butternut squash, diced
  • 1 carrot, diced
  • 2 tomatoes, diced
  • 1 medium white onion, diced
  • 1 cup baby spinach
  • 1 cup cooked chickpeas, rinsed
  • 2-3 cloves of garlic, minced
  • 250ml coconut milk
  • ΒΌ cup veggie broth
  • 2 Tbsp lime juice
  • 1-2 tsp red curry paste (without shrimp - more if you like it spicy)
  • 2 Tbsp tamari sauce
  • Toppings:
  • Basmati rice
  • Cilantro
  • Lime wedges
  • Avocado, diced
  1. Prepare the vegetables as instructed and heat a large non-sticking pan.
  2. Add the diced onions and the butternut squash to the pan and cook for 30 seconds. Slowly add the veggie broth and let cook for about 3-4 minutes.
  3. Once the squash has softened slightly, add the remaining ingredients, cover the pan with a lid and let it simmer on medium heat for about 8-10 minutes (until you get a creamy consistency and all veggies are cooked).
  4. Serve with basmati rice, cilantro, lime wedges and diced avocado on top and enjoy!
Recipe by The Tasty K at