Recipe: Quick Butternut Squash Curry

published Sep 19, 2016
Quick Butternut Squash Curry
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(Image credit: Lauren Volo)

This Thai curry can be whipped up in less time than it takes to call for takeout, so put the phone down and get in the kitchen. It’s also meatless, but thanks to hearty vegetables like butternut squash and broccoli, plus creamy coconut milk, it’s immensely satisfying and has all the necessary flavors to make you feel like cooking for fall has finally arrived.

An Easy Thai Curry for Cool Nights

Saucy Thai curries always hit the spot, and this one is no different. Store-bought red curry paste instantly infuses the dish with a heap of earthy flavor, while a little extra fresh ginger and garlic add a pungent edge.

While a mix of butternut squash (pre-cut here to keep things extra easy), broccoli, and red bell pepper is called for, feel free to swap in any of your favorite vegetables — mushrooms or cauliflower would also be great. And while this dish feels hearty enough with vegetables alone, if you’re looking for a protein boost, crispy tofu is a nice addition.

Quick Butternut Squash Curry

Serves 4 to 6

Nutritional Info

Ingredients

  • 1 tablespoon

    olive oil

  • 1 tablespoon

    finely grated peeled fresh ginger (from about a 1-inch piece)

  • 2 cloves

    garlic, minced

  • 2 tablespoons

    Thai red curry paste

  • 4 cups

    cubed butternut squash (about 1 1/4 pounds)

  • 1 small head

    broccoli, cut into florets (about 2 cups florets)

  • 1

    medium red bell pepper, sliced into thin 2-inch-long strips

  • 1

    (13- to 14-ounce) can full-fat coconut milk

  • 3/4 cup

    water

  • Kosher salt

  • Cooked white or brown rice, for serving

  • Chopped fresh cilantro, for serving

Instructions

  1. Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute.

  2. Stir in the curry paste and sauté for 2 minutes. Add the squash, broccoli, and bell pepper and toss to evenly coat in the curry paste. Add the coconut milk and water and stir to combine.

  3. Bring the mixture to a simmer, cover, and cook until the vegetables are tender and cooked through, 10 to 15 minutes. Taste and season with salt as needed. Serve over cooked rice with chopped cilantro sprinkled over the top.

Recipe Notes

Storage: Leftovers keep well for up to 4 days stored in an airtight container in the refrigerator.