Vegan Butternut Squash Curry
This recipe is brought to you by….AROMATICS! What are aromatics you ask? It’s the little things that go into your cooking that make a tremendous difference. Things like onions, shallots, garlic, ginger, leeks, celery, peppers, and spices. The base of this recipe is very important. I started with shallot, garlic, ginger, fresh green chile, and curry paste.
Let’s talk about curry paste for a second. The red curry paste by the brand Thai Kitchen is what I used here. I typically use other pastes, but this one is the most readily available in most supermarkets. If you have another red curry paste that you like, go ahead and use it!
The important thing about curry paste is that you have to cook it. Now you’re thinking “duh Louisa, isn’t that the point?” You’d be surprised how many people don’t properly cook curry paste. If you don’t cook it before (or with) your aromatics, it will have a raw, unpleasant taste.
Think of it like making a roux – you need to cook the flour so it’s not raw. I like to cook my curry paste for a little longer than necessary, somewhere between 5-7 minutes. You probably only need to cook it for about two. That being said, the longer you cook it, the more flavor that will develop.
I was hesitant to use my Nutribullet to blend this recipe. I don’t know why, but something about it didn’t feel right. Let me tell you, I was dead wrong! It came out absolutely perfect. It was creamy and smooth. I didn’t even feel the need to run it through a fine-mesh sieve. If you don’t have a Nutribullet, an immersion blender would work nicely. You could use a Vitamix, or maybe even a food processor.
After you blend it, make sure you do the syringe test. Mine came out as a perfect IDDSI Level 3: moderately thick. My syringe had 10 ml of liquid, and I was left with around 8.5 ml. You could add more vegetable broth if you needed to thin it out. If you’re uncertain how to do the syringe test, you can find more information here.
Let us know if you enjoyed this vegan curry recipe! Leave a comment below with how it turned out, and let us know if you have any questions!
Vegan Butternut Squash Curry
- 1 large shallot minced
- 4 garlic cloves minced
- 3 tbsp fresh ginger minced
- 1 fresh green chile minced
- 2 tbsp curry paste
- 4 c butternut squash chopped
- 2 ½ c vegetable broth
- 1 can coconut milk
- 2 tbsp soy sauce
- Coconut oil for sauteing
- Salt and pepper for seasoning
- Mince shallot, garlic, ginger, and fresh green chile. Heat dutch oven over medium heat. Add coconut oil and let melt.
- Add in shallot and fresh green chile, cook ~3 minutes. Add in garlic, ginger, and curry paste. Cook for 6-7 minutes, or until curry paste darkens in color.
- Add in vegetable broth and coconut milk. Add butternut squash, season with salt and pepper.
- Bring to a boil, then reduce heat and cover. Cook ~30 minutes. Finish with soy sauce.
- Let cool slightly, then add soup to nutri bullet and blend until smooth. Do in batches depending on the size of your blender. If still lumpy, run through a fine mesh sieve to remove any lumps.
- Serve warm with plain Greek yogurt, if desired.