Can I use different vegetables for the roasted elements?

While this recipe specifically calls for roasted butternut squash, bell peppers, and onion, you could experiment with other hearty vegetables like sweet potatoes or cauliflower, ensuring they are roasted until tender and slightly caramelized.

What kind of curry paste should I use for this recipe?

The recipe calls for a pre-made curry paste; a red curry paste would be ideal to complement the Thai-style flavors, but you can choose one based on your preferred heat level and brand availability.

How can I adjust the spice level of this Thai-style red curry?

To increase the heat, add more cayenne powder or a spicier curry paste. For a milder curry, reduce the cayenne and choose a mild red curry paste, or omit the cayenne entirely.

How should I store leftover Thai-Style Roasted Butternut Squash Red Curry?

Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. This curry reheats well on the stovetop or in the microwave.

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Thai-Style Roasted Butternut Squash Red Curry
[Vegan, Grain-Free]

TP By: Travis Piper

Author Bio

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography.... Read More

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A vibrant bowl of Thai-style roasted butternut squash red curry, garnished with fresh basil and a lime wedge, served with visible roasted chickpeas and bell peppers.

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Thai-Style Roasted Butternut Squash Red Curry [Vegan, Grain-Free]

1620

Dairy Free

Nothing is better than a spicy, well-seasoned meal to clear up your sinuses! This Thai-inspired curry is full of plenty of flavor and incorporates seasonal butternut squash.

Ingredients You Need for Thai-Style Roasted Butternut Squash Red Curry [Vegan, Grain-Free]

2, 15-ounce cans light coconut milk
1 thumb-sized piece ginger, minced
6 cloves garlic, minced
Several stalks fresh lemongrass, mashed with rolling pin
3 cups roasted chickpeas
2 bell peppers (any kind), roasted
1 white onion, sliced and roasted
2 tablespoons brown sugar
Juice of two limes
1 teaspoon sea salt
Approximately 1 teaspoon of coriander, seeds and powder
Approximately 1 teaspoon of cumin powder
Approximately 1 teaspoon of cilantro
Approximately 1 teaspoon of basil
Approximately 1 teaspoon of cayenne powder
Approximately 1 teaspoon of mustard, seeds and powder
Approximately 1 teaspoon of black peppercorns
Approximately 1 teaspoon of turmeric powder
Approximately 1 teaspoon of garam masala
Approximately 1 teaspoon of cinnamon, sticks and powder
Approximately 1 teaspoon of sweet curry
Approximately 1 teaspoon of sweet paprika
Approximately 1 teaspoon of cloves, whole and powder
Approximately 1 teaspoon of cardamom, pods and powder
Approximately 1 teaspoon of garlic powder
Approximately 1 teaspoon of onion powder
Approximately 1 teaspoon of ginger powder
Approximately 1 teaspoon of fennel
1 tablespoon curry paste
Butternut squash

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How to Prepare Thai-Style Roasted Butternut Squash Red Curry [Vegan, Grain-Free]

Get a package of pre-made curry paste and add a tablespoon of that to a Dutch oven to get it hot.
Then sautée the ginger, garlic, and onion in a couple good glugs of olive and sesame oil. When it's all getting brown, add most of the spices, the lime juice, and the sugar. Then add the coconut milk to de-glaze.
Wrap up a lot of the whole spices (cardamom pods, peppercorns, mustard seeds, cloves, and fennel) in a bit of cheesecloth and put that pouch right into the milk, and let it all simmer for a while.
Roast veggies on a cookie sheet with some olive oil and salt. Plan for about 30 minutes at 425°F.
When they're brown, add to your broth and give it a few extra minutes of simmering. Garnish with fresh basil, extra lime, and whatever else you see fit.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.