butternut squash + red curry
A vegan, red curry where the star is a creamy butternut squash, elevated by mushrooms and spinach.
While influenced by Thai red curry, this butternut squash curry uses a bit less coconut milk because the squash itself already brings a certain level of creaminess to the dish. Also, instead of using a veggie or chicken broth, I replaced that ingredient with a bit of miso paste to bring out a special umami flavor. This is not a traditional dish of any kind, but it does meld the tasty influences of several cultures together to make a delicious curry!
Ingredients
avocado oil
3-4 cloves garlic, minced
1 onion, diced
3 scallions, chopped (white & green parts separated)
1-inch piece ginger, finely minced
2 tbsp red curry paste
1 tbsp red miso paste
1 butternut squash, peeled & cubed into 1-inch pieces
3 Thai chili peppers, chopped
3 cups water
1 bay leaf
5oz seafood mushrooms, halved
4 cups baby spinach
1 cup coconut milk
Directions
Heat and oil a medium-sized heavy pot or Dutch oven over medium-high heat. Add garlic, onions, white parts of scallions, and ginger. Stir-fry until onions soften. Add in curry and miso pastes. Stir and cook until very fragrant and liquid evaporates a bit.
Stir in butternut squash and chilies. Mix until squash cubes are nicely coated with the curry paste. Pour in water so that it barely covers the squash, and add in bay leaf. Cover pot with lid and let simmer on medium heat for about 15 minutes, or until squash is soft enough to be pierced by a knife with ease.
Remove lid and stir in mushrooms, spinach, and coconut milk. Let simmer with the lid off for another 5 minutes. Remove from heat and serve hot with a side of rice and garnish with the green parts of the scallions.
