Butternut Squash Red Curry is your vegetable recipe for the weekend!
We had shared this recipe before in our reels (will post it again in stories) and it’s been an all time favorite!
Just don’t use fish sauce and it’s vegan ?
You can also add protein, plant based or meat, to make a dinner that the whole family can enjoy.
For about 5 servings:
1 tbsp avocado oil or coconut, peanut, canola oil
1 large shallot chopped
1 tbsp garlic paste or fresh grated garlic
2 tsp ginger paste or fresh grated ginger
2-3 tbsp red curry paste
3 cups butternut squash cubed
1 cup vegetable broth
1 can coconut milk
2-3 tsp fish sauce soy sauce for vegan
2 tsp coconut sugar or brown sugar
1/2 can chick peas rinsed and drained
4 cups fresh baby spinach
roasted, unsalted peanuts chopped
Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the ginger and garlic paste, and the red curry paste, stir and cook until fragrant, 2-3 minutes. Add the chopped squash. Stir well to coat with the spices and saute for about 5 min.
Add the broth, coconut milk, fish sauce (or soya sauce), sugar and stir. Add the chickpeas. Bring to a simmer. Turn the heat to low, cover with a lid and simmer slowly for 15 to 20 min, until the squash is tender.
Add the spinach, cover again and cook until wilted.
Serve hot with basmati rice, chopped cilantro, peanuts and a wedge of lime.
To make it spicier, add more red curry paste. For a milder curry, use yellow curry paste. You can add chicken or tofu; just sauté pieces in avocado oil and add to the curry when the squash is cooked.
You can also see this recipe to save and print on our website in our bio’s link.
Please comment below if you have tried it ??
#vegan #veganfood #veganuary #soup #chili #vancouvervegan #healthyrecipes #portmoody #tricities #cooking