Vegan Winter Squash Coconut Curry

by Kelli on February 26, 2015

Winter Squash Coconut Curry

I’ve had this Winter Squash Coconut Curry sitting on the back burner for way too long. Like, a few months too long.

The only  upside of taking so long to share this easy weeknight dinner with you is that I’ve been making it over and over, and tweaking it here and there every time. So now, there’s nothing more I’d change. It’s pretty much perfect the way it is.

And, since old man winter doesn’t seem to be going anywhere anytime soon, now seems like a good time to send a warm, cozy dinner your way.

Winter Squash Coconut Curry

This is the kind of dinner I’ve been relying on all winter. For the most part, the ingredients are simple, and they’re ones I almost always have handy. I used butternut squash in this curry, but you can swap it out for your favorite variety of winter squash. Kabocha squash would work quite well here.

This warm-you-up-from-the-inside-out dinner is also ideal for weeknights. The hands-on work is minimal, and is mostly just chopping, cutting, and dicing. And, the whole dinner comes together in about forty minutes.

Winter Squash Coconut Curry

If you’ve never cooked with red Thai curry paste, know this – it has the power to transform the simplest of dishes. Many brands contain shellfish products, though there are also a number of them that are totally vegan. This thick paste is best added to whatever you’re making during the beginning of cooking, so the flavors have plenty of time to unfold, develop, and grow bolder. Red curry paste adds a warm, fragrant, spiced aroma to this curry. And, if you really like some heat if your food, go ahead and add additional spoonful.

Winter Squash Coconut Curry

I love serving this curry over a bowl of fragrant Jasmine rice. It’s a nice way to cut the heat, and it offers another texture to the dish. You can certainly use your favorite variety of rice, or any other whole grain.

Vegan Winter Squash Coconut Curry

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4-6


  • 1 medium (2-3 pound) butternut squash
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons red Thai curry paste
  • 1 15-ounce can coconut milk
  • 1 cup vegetable stock
  • 1 15-ounce can chickpeas, drained and rinsed
  • 4 cups baby spinach
  • chopped fresh cilantro, for garnish (optional)


Peel the butternut squash, remove the seeds, cut into 1-inch dice, and set aside.

Heat the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion, stir to coat, and cook until it's fragrant and translucent, about 5 minutes. Add the garlic and ginger, season with a pinch of salt and pepper, and cook for a minute more. Stir in the curry paste and cook for another minute.

Add the squash to the pot and stir so it gets coated with the oil and curry paste. Pour in the coconut milk and stock. Bring the liquid to a boil, then reduce the heat and simmer for 20 minutes, until the squash is tender.

Stir in the chickpeas and spinach. Cook until the spinach is wilted, 3-5 minutes. Taste, and season with additional salt and pepper, if necessary.

Divide between bowl and top with chopped fresh cilantro.


You can also use chicken stock if you prefer not to keep it vegan


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