It is the ultimate comfort food loaded with vibrant and nutritious ingredients that will warm your bellies. It is also a great make-ahead dish that you can make a big batch of and heat anytime you need something warm, simple, healthy, and comforting after a busy weeknight or during cold, lazy weekends. It’s butternut squash season again. It’s such a versatile vegetable and works great in so many recipes! You can use it to make soups, salads, cookies, pancakes, etc,! It is also quite easy to handle, compared to other winter squash with the tough outer skin. All you need to do is trim the ends of the squash and peel off the skin with a vegetable peeler.
About this curry
This Thai-inspired Butternut Squash curry is made with Butternut Squash (of course), Kale, coconut milk, tomato paste, onion, Thai red curry paste, and a couple of spices. It’s creamy, spicy, a little bit sweet, crunchy, comforting, and so addicting. I served the curry with Jasmine Rice that I cooked in my Instant Pot. You can also serve it with white Jeera rice, quinoa, or millet. Honestly, any cooked grain and even Tandoori Roti or Naan will go well with the curry.
Why Do You Make this Curry?
It is quick and easy. This recipe comes together in under 30 minutes. Customizable and Budget-friendly. You can add just about any vegetables you have on hand, so you don’t need to buy all the ingredients from the farmer’s market.Aside from the rich and creamy flavor it brings, it is loaded with essential vitamins and minerals.It would be great for entertaining and taking along to Thanksgiving potlucks or any fall gatherings.Make a big batch of this curry and enjoy it throughout the week – or freeze it for a later date!In short, this curry is worth obsessing over.
Ingredients required
Step by step process
Prep your butternut squash.
Cut off both ends; microwave it for two minutes to soften. Allow the skin to cool completely before peeling and cutting it into cubes.Now Peel the skins and cut the squash into 1 and ½ inch cubes. Keep it aside
Pro-tip – To make the process easy, you can also use pre-cut butternut squash. Let’s make curry
Turn on the Instant pot on sauté mode. Once the instant pot is hot, add oil.Now add Onions and sauté for a minute. (image 1)Add Tomato paste, Thai curry paste, and 1 ½ cup water, mix well, and de-glaze the pot. Make sure nothing is stuck at the bottom. (image 2 and 3)Now add butternut squash cubes, salt, curry powder, and soy sauce. Mix everything well. (image 4)Cover the instant pot with its locking lid, vent valve in sealing position. (image 5)Press the manual/pressure cook and set the timer for 5 minutes under high pressure. (image 6)
Once the cooking time is done, let the pressure release naturally for 5 minutes and quickly release the remaining pressure. (image 7)Carefully open the instant pot, add finely chopped kale and coconut milk. Mix everything well. (image 8 and 9)
Turn on the instant pot on sauté mode.Now add lemon juice and cook the curry for 3 minutes on saute mode.
Turn off the instant pot, take the curry into a serving bowl/plate, and garnish it with some peanuts and cilantro.Serve it with Jasmine rice. Enjoy!
If you want to save time, go to your local grocery shop and buy pre-cut squash.Taste and adjust as needed. Spices and other seasonings, such as Thai curry paste, can be too much. Depending on how strong or mild you want your curry to be, start with a small amount of thai curry paste and adjust to taste.You can use veggie stock instead of water to make it more flavorful.If your curry became too thick, just add a bit of water or veggie broth to thin it out.If you added too much spicy curry paste, you could make it less fiery by adding more coconut milk or by more lemon juice.
More Thai-inspired recipes
Thai Peanut CurryThai Peanut Sauce Noodles (Instant Pot) | Vegan Peanut Butter NoodlesVegan Tom Kha SoupVegetable Thai Curry Noodle Soup
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