vegan-thai-yellow- curry

Vegan Thai Curry with Kabocha Squash

I recommend keeping a can of coconut milk and a jar of Thai curry paste in your kitchen at all time. If you have those two things it’s very easy to throw together a quick, satisfying dinner. This recipe includes Kabocha squash, but you could easy use potatoes, sweet potatoes or a different type of squash.

vegan-thai-curry

The hardest part of this recipe is cutting the darn squash. Those little buggers are tough. I find a small pairing knife to be the best tool for cutting it down to size.

Once you’ve wrestled the squash in to cubes, you can use a shaper knife to remove the peel. You can eat it with the peel on, but I like to remove most of it.

vegan-thai-yellow- curry

This makes a thick curry, you can add a little extra stock if you want it soupy. I serve mine over rice, but rice noodles would also be excellent.

Vegan Thai Curry with Kabocha Squash
 
Serves: 35
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 tbsp coconut oil
  • 1 medium red onion, diced in large pieces
  • 1 large red pepper, cut in strips
  • 1 inch of ginger root, finely chopped
  • 2 tbsp yellow or red Thai curry paste
  • 4 cups kabocha squash, cubed and peeled
  • 1 can coconut milk
  • 1 tbsp brown sugar
  • 1 cup vegetable stock
  • 2 tbsp soy sauce, tamari, Bragg or coconut aminos
  • 6 leaves of basil
Instructions
  1. Heat the coconut oil in a large sauce pan or dutch oven over medium/high heat.
  2. Add the onions and red pepper and sauté until softened, about 3-5 minutes.
  3. Add the ginger and curry paste and stir until the vegetables are coated, sauté for 2 minutes.
  4. Add the rest of the ingredients and stir until evenly mixed.
  5. Bring to a low boil and then reduce the heat to a simmer.
  6. Simmer until the squash is tender, approximately 20 minutes.
  7. Serve over rice or noodles and top with fresh basil or cilantro.

 

  1. Daphne Cross

    Love it!!

  2. Dana Morin

    Sounds good!

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