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.

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.

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

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★★★★★ 5 from 1 reviews

• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 35

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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

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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.