Vegetarian Butternut Squash Curry

Filled with warm spices and creamy butternut squash, this vegan red curry is a simple, healthy dish that will warm you from the inside out. 

To make it a complete meal, serve with a whole grain, such as brown rice, or cauliflower rice for a lower carb option. 

Vegetarian Butternut Squash Curry

 

 

Ingredients: 

• 1 tablespoon avocado or canola oil
• 1 shallot, minced
• 1-2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 teaspoons yellow curry powder
• ½ teaspoon turmeric 
• ¼ teaspoon cayenne pepper
• 3 cups peeled butternut squash cut into bite-sized cubes
• 13.5 ounce can lite coconut milk
• 14-ounce can diced fire-roasted tomatoes
• 2 tablespoons red curry paste
• 2 tablespoons smooth natural peanut butter
• 2 teaspoons honey
• 4 cups spinach

Instructions: 

1. Heat oil in a large skillet or stockpot over medium heat. Once oil is hot, add shallot, garlic, and ginger. Cook 2 minutes, or until fragrant. 
2. Add curry powder, turmeric, and cayenne pepper. Cook for 30 seconds and then add in butternut squash cubes, tossing to coat squash in spices. 
3. Add coconut milk, diced tomatoes, curry paste, peanut butter, and honey. Bring to a boil and then reduce heat to a simmer. Cover and simmer for 15-20 minutes, or until squash is softened. 
4. Once the squash has softened, add in spinach and cook another 2-3 minutes or until spinach has wilted. Taste and adjust seasonings to taste. 
5. Serve immediately with brown rice or cauliflower rice. Enjoy! 

Nutrition

Servings 6 | 208  Calories per Serving 

(One serving equals about 1 heaping cup) 

5 g protein; 97 mg cholesterol; 9 g fat; 1 g saturated fat; 26 g carbohydrate; 4 g fiber; 8 g sugar; 417 mg sodium

Notes: 

• Serve this curry with brown rice or other whole grain.
• For a lower-carb option, you can use cauliflower rice instead.
• To save time, you can buy pre-peeled and cubed refrigerated or frozen butternut squash.
• You can use another hard winter squash instead of butternut, such as acorn, delicata, or kabocha.
• This curry does pack some heat, if you aren’t a fan of hot or spicy foods, reduce the cayenne to ⅛ teaspoon. Or on the flip side, if you love a good kick of heat, feel free to add ½ teaspoon or more.
• As the red curry paste is higher in sodium, I didn’t find that this curry needed any extra salt. However, feel free to add some to taste.