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Butternut Squash Thai Curry
  • SERVES:4 to 6
  • PREP: 20 minutes (chopping and mincing!)
  • TOTAL TIME: 50 minutes

Keep calm and curry on.

  • 2 tablespoons vegetable/peanut/grapeseed oil
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 4 tablespoons red curry paste
  • 1 tablespoon yellow curry powder
  • 3 cups peeled and diced butternut squash
  • 1 (15-ounce) can garbanzo beans, drained
  • 1 (13.5 oz) can coconut milk
  • 1 cup vegetable broth
  • ¼ cup fresh Thai or regular basil leaves
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • Fresh hot chillies (I used 3 Thai chillies, pick whatever heat level you can take!), thinly sliced
  • Cilantro leaves, for garnish

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