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Wooden Table Set with a Bowl of Butternut Squash Curry, Large Pot, and Water Glass
Cozy Thai Butternut Squash Curry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This Thai-inspired butternut squash curry is made with hearty chickpeas, kale, and crunchy peanuts. A delicious vegan dinner that and comes together in about 40 minutes!

Course: Entree
Cuisine: American, Thai
Keyword: butternut squash recipe, easy vegan dinner recipe, thai curry
Servings: 6
Author: Alissa Saenz
Ingredients
  • 1 tablespoon peanut oil (or high-heat oil of choice)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • ¼ cup massaman curry paste (or to taste, can substitute red or yellow curry paste)
  • 2 (14 ounce or 400 ml) cans light coconut milk
  • 3 pounds diced (½-inch) butternut squash (about 1 medium squash)
  • ½ pound fresh kale (stems removed and leaves torn into bite-sized pieces)
  • 1 (14 ounce or 400 gram) can chickpeas (drained and rinsed)
  • Salt and pepper, to taste
For Serving
  • Cooked rice
  • ½ cup chopped peanuts
  • 2 scallions, chopped
Instructions
  1. Coat the bottom of a large pot with the oil and place it over medium heat.

  2. Once the oil is hot, add the onion. Cook the onion, stirring occasionally, until it becomes soft and translucent, about 5 minutes.

  3. Stir in the garlic and curry paste. Continue cooking everything, stirring frequently, for about 1 minute, until very fragrant.

  4. Stir in the coconut milk and butternut squash. Raise the heat and bring the liquid to a boil. Lower the heat and let the mixture simmer for about 10 minutes, until the squash is just starting to become tender, stirring occasionally.

  5. Stir in the chickpeas followed by the kale. Add the kale in batches if needed, stirring in a handful at a time until it wilts.

  6. Bring the pot back to a simmer and cook everything for about 10 minutes, stirring occasionally, until the squash and kale are tender.

  7. Remove the pot from heat and season the curry with salt and pepper to taste. Adjust any other seasonings to your liking.

  8. Serve the curry over rice and topped with peanuts and scallions.

Nutrition Facts
Cozy Thai Butternut Squash Curry
Amount Per Serving (1.5 cups)
Calories 330.6 Calories from Fat 69
% Daily Value*
Fat 7.7g12%
Saturated Fat 3.5g18%
Sodium 961mg40%
Potassium 1135mg32%
Carbohydrates 57.5g19%
Fiber 11.6g46%
Sugar 8.6g10%
Protein 7.9g16%
Calcium 188mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.