Butternut Squash Curry

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Servings 6
Recipe Ingredients:
  • 1 large shallot diced
  • 3 cloves minced garlic
  • 2 tbsp. finely minced ginger
  • 1 butternut squash diced
  • 2 tbsp. coconut oil
  • 3 tbsp. red curry paste
  • 1 1/2 tbsp. yellow curry powder
  • 1/4 tsp. ground corriander
  • 3/4 cup Pacific Foods Organic Creamy Butternut Squash Soup
  • 1 can (15 oz.) full-fat coconut milk
  • 1 can (15 oz.) good quality fire-roasted diced tomatoes or crushed
  • 1 tsp. fine sea salt
  • 1-2 tsp. white sugar optional
  • 2 cups fresh baby spinach
  • serve with cooked basmati rice
  • serve with crushed cashews/peanuts/pistachios
  • serve with chopped cilantro
  • serve with lime wedges
  • Start by prepping ingredients: dice the shallot, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Peel and then dice the butternut squash to get about 4 and 1/2 cups. Set aside.
  • Heat the coconut oil in a large deep skillet over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get golden. Add the butternut squash, garlic, and ginger. Stir to coat everything with the oil.
  • Add the red curry paste, yellow curry powder, and coriander. Stir until all the butternut squash is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the butternut squash soup, coconut milk, and entire can of tomatoes. Stir and add in the salt. Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the squash to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it's ready). Remove the lid and continue to simmer for a few minutes to thicken the sauce. Depending on the tomatoes you used, you may need to add 1-2 teaspoons white sugar. Taste and add as needed. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt.
  • Serve curry over cooked basmati rice. Squeeze fresh lime over each bowl (a must have addition IMO) and if desired top with finely chopped nuts and cilantro.
  • Note: If vegan, make sure your red curry paste is vegan; Thai Kitchen is vegan. If worried about spice, start with 2 tablespoons.