Some higher-end grocery stores like Whole Foods will sell lemongrass pre-trimmed in packages. You could substitute more vegetables or even some tofu or vegan chicken instead if youd like. Add red bell pepper and tofu. Remove from heat and let cool for a few minutes. 2. This post may contain affiliate links, please see our privacy policy for details. Caribbean coconut and banana curry traybake, Healthy pumpkin muffins with sweet potato frosting, 2 red chillies (optional), deseeded and chopped. Lemongrass. Thankfully we have slow cooker recipes to help save the day. Add squash to the hot oil; cook and stir for 3 minutes. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden. 3. Your email address will not be published. xx, Hey Lili, I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! Chile peppers. Will be making this again and again Stir the kale into the curry and cook 5 minutes until wilted. Cut off both ends; microwave it for two minutes to soften. Mince the garlic. Add onion and curry paste; cook and stir for 4 minutes. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Awesome, Lena. At the same time, it delivers outstanding gourmet flavors and is special enough to serve to guests. Thanks nisha. Season with salt and pepper. If its still too hard, nuke it for another minute. One Pan Corn and Zucchini Pesto Orzo Casserole. Add some coconut oil to a frying pan and stir fry chopped carrot, shallots, ginger, and garlic. It always feels like a hassle making your own paste but the flavour makes it worth it. If you can only tolerate some heat, use 1-2 peppers. All are commonly available at pan-Asian and Southeast Asian grocery stores. Mix well and cook on low-medium heat for a few minutes until the sauce warms through. 8. Stir in pumpkin and curry paste until all vegetables are thoroughly coated. Place in a baking dish and season everything well with cooking oil spray, sea salt and pepper, spice of your choice, chilli and rosemary. (Photos 7-8) Let the curry simmer until the butternut squash is soft (about 30 minutes), then squish most of the butternut squash into the curry. Make use of all those fallfavorite ButternutSquash in this delicious curry. Saute onion, garlic and ginger until onion is translucent. Let us know what you think if you make it! I served my curry over egg noodles with a handful of fresh pomegranate arils, but you could just as easily serve this with rice noodles or even rice. Partially pureeing the curry thickens it incredibly well. Cut the pepper into thin strips. Then leave the curry to simmer on a medium heat with a lid over it. Birds eye chile peppers (aka Thai Chile peppers) are recommended. Butternut squash and pumpkin (and gourd) are all part of the same vegetable family. Finally, cut the halves into spears, then cube. Then I suddenly got tired of the taste. Save my name and email in this browser for the next time I comment. Cook for 5 minutes. This is one of those great recipes that honestly requires almost no thought to make, practically no time, and conveniently uses many pantry staple ingredients. Enjoy! Whole peanuts are best avoided for young children as well as they can be a choking hazard. Now the pour the remainder of the coconut milk. Cover and bring everything to a boil. Cook a minute longer. There may be some minor texture changes, but overall, it works great. Stir in the red curry paste, then add the squash, coconut milk and stock. Nisha, Ive been following you for a while now and have cooked many of your recipes .red lentil curry being my go to favourite but this one is simply amazing. Please let me know if you have any other questions! Stir in the prepared pork, onion, basil, and remaining coconut milk. So good, thank you for the recipe! Pour in the milk, stir well, and bring to a simmer. Add 1 tablespoon lime juice then season to taste with salt and pepper. Season lightly with salt and pepper. We use cookies and similar technologies (cookies) to help give you the best experience on our site and to show you relevant advertising. Trish xx. Roast until tender and. If you cant find Thai/birds eye chile peppers, try using 1 serrano pepper (2 for spicy!). Cover partially and simmer until the squash is just tender about 20 minutes. (You may have to do this in batches, depending on the size of your microwave.) Served with rice, this is a tasty dinner that the whole family can enjoy (reduce or omit the chilli for young children). Add the thai red curry paste along with just a cup of coconut milk. Add the onion, garlic, and ginger. If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly. Let it simmer on low heat for 5 minutes. Lemongrass may be available at higher-end grocery stores, though omit if you cant find it, as theres no substitute. Directions Step 1 Preheat oven to 400. In a blender combine broth mixture and butternut squash. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes. Whichever brand you choose, keep two things in mind: (1) Read the ingredient labelssome pastes include fish sauce or shrimp paste. In the bowl of your instant pot, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Peel and dice in 1cm cubes. Set the instant pot to saut. Subscribeto my newsletter to get recipes and news straight to your inbox. Add the chickpeas to the pan and bring to a simmer. I cant believe how easy it was. Slow Cooker Saucy Thai Butternut Squash Curry with Noodles. Add the butternut squash, cinnamon, ginger, and lime juice. Frequently Asked Questions6. Place squash, onion, and garlic into a large rimmed skillet. Hey Miriam Cover and cook on low for 4-5 hours or on high for 2-3 hours. Mince garlic. HALF BAKED HARVEST and the HBH Logo are trademarks of Half Baked Harvest LLC. This curry has it all: complex carbs from the butternut squash and chickpeas, protein and iron from the chickpeas, antioxidants from the chile peppers, satiating fats from the coconut milk to keep you full, and even leafy greens for good measure. OK cool, its super quick. Cook the vegetables for 7-8 minutes, or until they are tender and lightly browned. Add the curry paste and 1/4 cup water and stir and cook 2 minutes more. For the best flavor, I recommend seeking out a legit Thai curry paste. If you cant make it to a South East Asian market, you can still make this recipe with a few substitutions.For your curry paste, most grocery stores carry Thai Kitchen Red Curry paste, so use that. Add the tin of coconut milk and 250ml vegetable stock. If you continue to use this site, well assume that youre happy to receive all cookies. Butternut Squash Curry Soup: Begin by heating the olive oil and sauting the onion for 3-4 minutes. You'll need half a medium-large butternut squash for this recipe. The price to you remains the same. My personal preference is to use 3 peppers, but I eat spicier food than most of my readers. Cook for 20 minutes, or until butternut squash is tender. To keep this recipe gluten-free, use tamari. Peel and cut into cubes the squash. There is so much other flavor going on in this dish from the aromatics and curry paste that you absolutely dont need to roast the squash. As for the pomegranate, I love the sweet burst of flavor the arils give to the dish. If using reduced-sodium soy sauce, use 2 1/2 tablespoons. Hi Valerie, Add the broth, coconut milk, fish sauce, and sugar. Please follow the packet instructions for cooking. 4 Simple Steps: How to make this quick and easy Thai Butternut Squash Curry Combine base flavors by incorporating the curry paste into the coconut milk first. Find out more about the difference between different squashes and pumpkins. Ingredient notes3. Save my name, email, and website in this browser for the next time I comment. Set the Instant Pot on saute mode and sautee the onions, garlic and ginger. Add the rest of the vegetables and simmer for another 5 mins. Cook butternut squash in the coconut milk mixture to soften it. 1/3 cup coconut milk from a 14 ounce can (reserve the rest for the curry) For the curry: 2 tablespoons yellow curry paste 1 tablespoons vegetable oil 1 cup vegetable stock remainder of 14 oz. Why this recipe works2. Your email address will not be published. In fact I wholeheartedly recommend that you start serving curry to your children as early as possible - ideally when they're babies. It is much saltier than a standard grocery store soy sauce (e.g., Kikkoman). Keep it aside Pro-tip - To make the process easy, you can also use pre-cut butternut squash. This Butternut Squash Curry is the most delicious Thai-inspired vegan curry youll ever try! Directions Heat a large heavy-bottom pot over medium-high heat; add olive oil. Add garlic and ginger. Cook onions until translucent. With 30 seconds remaining, add garlic. Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat. The flavor is totally different and it wont work well here. On a rimmed baking sheet, arrange squash in an even layer. Perfect for the busy fall nights ahead. Simmer the curry for 20 minutes, until the squash is tender. Grate ginger. 2. Add the chard and cook until wilted, about 2 minutes. For a quick soak, add to a saucepan, cover with water, and boil in a saucepan for 15 minutes. Required fields are marked *. Table of Contents1. Add the diced butternut squash and stir well. The reason I recommend still using coconut milk is that this is an essential ingredient in any Thai curry.If you are allergic to coconut, make a homemade cashew cream:1. Set the cooker, forget about it for six or hours, come home, smell the delicious smells, boil some egg noodles, plate and enjoy! Add the vegetable broth, stirring with a spatula to scrape up any browned bits stuck to the bottom of the pot. Slice the top half of the squash in half, vertically. Add the butternut squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Then, blend about half of the curry using an immersion blender. To see how to peel and prepare lemongrass, watch the Youtube video below (starting at the 3:09 mark). If using a stand blender, transfer half of the curry, blend, then return it to the pan. Roast butternut squash at 400 for about 40 minutes or until tender. How to serve it Place them in a bowl together. Simmer the curry for 20 minutes, until the squash is tender. This recipe is soooo delicious and I love that its so simple in the slow cooker. Lentils or chickpeas would be great to add! In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste. Prep vegetables: chop onion, sweet potato, butternut squash. Your email address will not be published. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Here at Rainbow Plant Life, I share wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle rewarding and easy. Add the coconut oil, and once shimmering, add the onions and carrots along with a pinch of kosher salt. This will thicken it nicely! Instructions. Sure, I would just freeze the sauce without the noodles. I really enjoy your recipes. Step by Step Method. A delicious and fragrant Thai butternut squash curry made with yellow curry paste. Everyones spice tolerance is different so you should customize the amount of peppers to your preference. * Traditionally, galangal is used instead of ginger in Thai curries. STEP 2 I would try swapping for cannellini beans if your son isnt allergic to them. Cool. Skip the extra time and extra dish to wash. Butternut squash. Thanks! This Butternut Squash Curry with Chickpeas is one of the most flavorful Thai-inspired curries youll ever eat. Its incredibly creamy and comforting and perfect for cold weather. All rights reserved. Then cut the rounded bottom portion of the squash in half, and scoop out the seeds with a spoon.Cut the bottom halves into wedges, then cube. My hope is to inspire a love for amazing food, as well as the courage to try something new! Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Working on organizing the studio, projects I have yet to announce (but hinted about), and upcoming content for HBH. Add coconut milk, curry paste, vegetable broth, and peanut butter and cook about 10 minutes. Pour in the remaining coconut milk, cubed squash, soy sauce, and coconut sugar, stirring to combine. Then simmer for 10-12 minutes until squash cubes are cooked through, are soft yet holds shape. Cube chicken. Place the vegetables (not the noodles) into a microwave steamer and cook for 4 minutes. If you are simply watching your calorie intake, use lite coconut milk instead of the full-fat variety. Protein 6.2g xx. My personal preference is to use 3 of them, but I like my food spicier than most of my readers. Cook for another 2-3 minutes or until fragrant. Mix them well and bring them to a boil. After 10 mins cooking, tip in the green beans. Hi Shelley, so happy you enjoyed this recipe! Copyright 2022 Sneaky Veg on the Foodie Pro Theme. Suitable for vegetarians and vegans. Season chicken with the dry spices and add chicken to the pan, saute until cooked through. Visit your local Southeast or East Asian market (if you have one). Required fields are marked *. It is quick, easy and makes extra (which I froze for another day.) Mix well. Nutritional information is only an estimate. )**, minced or grated (optional but recommended)***, (see Notes below on spiciness level and brands)****, (700-730g) of peeled and cubed butternut squash, (or 1 tablespoon Thai Light Soy Sauce)*****, (425g) cans of chickpeas, rinsed and drained. Cool. STEP 2 For the green curry base, heat the remaining sunflower oil in a separate large frying pan. Thanks for your comment and for taking the time to review! I can't tell the exact term, but in the Philippines, we called it "umay". Season lightly with salt and pepper. It can also be made not only in the slow cooker, but in the instant pot as well. Be aware that some types of pumpkin may take longer to cook than others so adjust the cooking time accordingly, adding more water or vegetable stock if needed. Copyright RainbowPlantLife 2021 | Site Credits. Serve the curry over rice. Add the coconut milk, 3/4 cup (6 fl oz/180 ml) water, lime juice, fish sauce, curry paste, and sugar and bring to a simmer. Add oil and cook for about 2 minutes until onion softened. Add the butternut squash, cinnamon, ginger, and lime juice. Pumpkin can be used instead if preferred. Butternut squash, when pureed, is naturally velvety. coriander leaves, chopped, and leaves to garnish Method STEP 1 Heat the oil in a wok or pan. Makes a lot! Another optional ingredient, but worth seeking out if you have an East Asian or Southeast Asian shop in your area. Add the diced butternut squash and stir well. If making in the slow cooker: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. Pour in coconut milk, vegetable broth and soy sauce. Family ate it all yay. Old School Easy Brown Sugar Peach Cobbler. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Use a sharp vegetable peeler to peel the squash until the flesh is vibrant orange. Isn't that the best kind of recipe? Switch the Instant Pot to manual mode and pressure cook for 6 minutes on high pressure, with the vent on sealing. The pumpkins sold at Halloween for carving are also best avoided as they have very little flesh. A spicy curry like this needs something high-fat and creamy, so I do not recommend using a thin plant-based milk such as almond milk. Affiliate links are marked with *. In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Cant wait to make it next time with all the ingredients. If its , feel free to use galangal instead. Cook the curry paste with the onion, garlic, and oil to bring out their flavor before adding the butternut squash, coconut milk, vegetable stock, and sugar.. Bring the coconut milk to a boil. I love pairing it with all kinds of things like,soup,pizza, pasta, Indian dishes, and even pancakes, its incredibly versatile. The flavors are really good together, and it turns out super creamy. And to say thanks, youll also get a free ebook featuring my top recipes! It requires just one pot, can be completed in about 45 minutes, and is both meal prep- and freezer-friendly meal. And if you can barely tolerate heat, use a single pepper with the membrane (e.g., the white parts) removed or omit the peppers entirely. Come late September, butternut squash is positively my favorite vegetable to cook with. 6. Add the spring onions and butternut squash and cook for about 10 mins, until the squash is just tender. In a deep frying pan, heat the curry paste and coconut cream together over a low heat, stirring. So, Im excited to share this curry. Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. Recipe card. If serving to children I would recommend that you leave out the red chillies when making your curry paste. Watch the video7. Weve made this recipe twice already! Read my full disclosure. Chili Crisp Chicken Mango Cucumber Rice Bowl. *** You need to peel several layers of lemongrass, then use only, the tender, inner white bulb at the bottom. Once done cooking, use the quick release function and release the steam. 1 stick lemongrass 1 lime Tap For Ingredients Method Preheat the oven to 180C/350F/gas 4. You can also subscribe without commenting. https://rainbowplantlife.com/vegan-curry-with-tofu/, Absolutely lovely Place the squash onto a baking tray and pop into an oven heated to gas mark 7 (425F/220C). Sunflower seeds butter would be great:) I hope this recipe turns out amazing for you! Heat coconut oil over medium heat in a large pot. Packed with aromatic Thai flavors, well balanced in nutrients, and indulgent yet wholesome, its a complete one-pot weeknight meal thats meal prep- and freezer-friendly. I cooked it in advance and plan to eat it at dinner. Add the chicken, red chile, basil leaves and simmer until fully cooked. Add the rest of the vegetables and simmer for another 5 mins. Allow the skin to cool completely before peeling and cutting it into cubes. Lime juice or rice vinegar. You can also subscribe without commenting. Definitely recommend! Alternatively you can let me know onInstagram,TwitterorFacebook. Also great for batch cooking and freezing for a later date. You could also use sweet potatoes, but Id omit the sugar entirely. Suitable for vegetarians and vegans. Cook, stirring frequently, until softened, 6 to 8 minutes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This recipe is a favorite in our family! Above all, I love hearing from you guys and always do my best to respond to each and every comment. Yes, you can absolutely use pumpkin instead of butternut squash to make this Thai yellow curry. If youre using a whole butternut squash and struggling to slice it in half, pop it in the microwave (whole, as is) for 2 minutes to soften it up. Add the garlic and red pepper and saute for 1 minute. (Photos 9-10) Serve! Looking through the photos of recipes you all have made is my favorite! Cover, select the manual setting, and cook on high pressure for 8 minutes. Garnish with fresh coriander leaf and crushed peanuts while serving. When soft add a tin of drained and rinsed chickpeas and warm through. If not available, use 1 serrano pepper. For garnish at the end. It comes together in one pot and it is perfect for a weeknight meal or your weekly meal prep. How To Make Thai Butternut Squash Red Curry. Ill definitely be making this again. Things have been beyond hectic over here, and while I love it so much, and am so grateful for all the amazing opportunities and fun things we are doing with HBH, its definitely left me with much less time! Heat a Dutch oven or a large saucepan over medium-high heat. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Its brimming with authentic Thai flavors but with a few fun spins, and uses butternut squash as a natural thickener. xx. Then add the fresh garlic, ginger, and curry paste and saut for an additional 2-3. Make Meal Plans and Save your Favorite Recipes. Blend the soaked cashews with 3/4 to 1 cup water (180 to 240 mL) in a high-powered blender for several minutes until smooth and cashew bits have been pulverized. Heres how that shakes out in this recipe: While butternut squash and chickpeas are not traditional in Thai cuisine, Ive combined them with traditional Thai ingredients (e.g., lemongrass, red curry paste, soy sauce, coconut milk) so you get all the incredible flavors of a Thai curry. :) Thanks for sharing! I just love pomegranates and am very happy they are coming back into season. Butternut Squash, Chicken Curry, easy dinner recipe, Thai Coconut Soup. If you've made this recipe please a star rating and comment below. Add 3 tablespoons Thai yellow curry paste. Butternut squash goes perfectly with Thai flavours in this hearty and warming butternut squash yellow curry. Add red curry paste, soy sauce, fish sauce, and browns sugar. Larger chunks are fine, although you'll need to add extra baking time. This Thai Butternut Squash Curry with Tofu is perfect for winter. Rice, fresh coriander, sliced red chillies, cashews or peanuts. Saut the diced onions and carrots in a bit of coconut oil in a deep saut pan or Dutch oven until lightly browned. While the squash cooks, whisk together curry paste, curry powder, coconut milk, broth, soy sauce, and ginger. Cut the butternut squash into cubes, slice the shallots, and mince the garlic. Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in the tofu. Please do not reproduce this recipe without permission. 1. Im including a link for one of my favorite curries, and if you have an extra few minutes, make the crispy tofu option. Make your own Thai yellow curry paste in just a few minutes, or use shop bought* if you prefer. Tag @rainbowplantlife and hashtag it #rainbowplantlife. This most DELICIOUS autumn inspired curry is extra saucy, spicy, sweet, and served over egg noodles. It adds the classic flavors of Thai cooking with its subtle anise and cinnamon flavors. Easy to cook, but full of flavour, the pumpkin is so sweet Tips for making this recipe5. Slice the squash in half, horizontally. So easy, super healthy, warm and cozy. In place of the Thai basil, use cilantro. If you make this slow cooker saucy Thai butternut squash curry, please be sure to leave a comment and/or give this recipe a rating! Let the sauce come to a simmer before covering. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. As long as you have a blender* or food processor* it's very easy to make your own Thai curry paste. Home Recipes Slow Cooker Saucy Thai Butternut Squash Curry. Add the garlic, ginger, chili peppers (if using), lemongrass (if using), and red curry paste, and cook for 2 minutes, stirring frequently to coat the vegetables & prevent burning. Stir occasionally. With the addition of coconut milk, a required ingredient in a Thai curry, you get the most unbelievable luxurious mouthfeel and texture. Smaller markets are almost always family owned and operated, so youll also be supporting a small business. Oooh, just thought of tofu! Also? Well done to your 12 year old! This is (almost vegan) and totally healthy. For most, start with 1 pepper. For the best version of this recipe with truly authentic Thai flavors, its worth seeking out the lemongrass, high-quality curry paste, and Thai basil, all of which you can find at your local Southeast or East Asian market. Slice your butternut squash in half, deseed, then and peel and chop carrots into battens. It is the ultimate comfort food loaded with vibrant and nutritious ingredients that will warm your bellies. 3 tablespoons brown sugar (14 ounce) can unsweetened coconut milk Directions Combine butternut squash, pumpkin, and water in a large microwave-safe bowl; stir to combine. If the commonly available Thai Kitchen red curry paste is all you can find, it will do (but its fairly flat in flavor). (use refined for a neutral taste, or a neutral oil of choice), thinly sliced (optional; only use for spicy! Add garlic and ginger. Serve with fresh coriander, sliced red chillies, cashew nuts and/or peanuts and rice. Learn how your comment data is processed. Serve on a bed of plain steamed rice or noodles. Simmer for 15-20 mins until the squash is tender. Store leftovers in an airtight container in the fridge for 5 to 6 days. Turn off the heat, and stir in the lime juice or rice vinegar. Add the butternut squash, lime juice, sugar, fish sauce, half the coconut milk, and 2 + 3/4 cups water. Heat the oil in a large saucepan. You can also freeze this curry. Perfection in my eyes, and perfect for any night of the week, but especially a busy Monday night! Finally, stir in the Thai basil (if using) and/or chopped cilantro. It was really good and fresh and simple! I would love to try this one, but I have a son allergic to chickpeas (and lentils). Before you comment please read our community guidelines. I am always a sourdough bread kind of girl! xTieghan. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes. Serve with more Thai Basil leaves on top and over rice. Enter this curry thats all things fall, all things healthy, and all things delicious. Pour in a couple spoons of the coconut milk and allow it to bubble for a minute, stirring well. You now have butternut squash curry. It tastes good, up to my liking. Thank you! Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, the Half Baked Harvest Every Day cookbook has your new favorite recipe. They bring a pop of bright fresh color, and the flavor pairs extremely well with the Thai flavor happening in this curry. Add to the pan along with the coconut milk, stock, sugar and salt. Learn more. It is creamy and with amazing Thai flavours. Add the garlic, ginger, lemongrass, chile peppers, and curry paste, and stir frequently for 2 minutes. Hi Amanda, Optional, but recommended if you like a little heat in your curry. 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