(Vegan) Creamy Thai Butternut Squash Curry

(Vegan) Creamy Thai Butternut Squash Curry

Inspired by LittleSpiceJar

Ingredients

Serves 4

1 tablespoon vegetable oil (I used coconut oil)

1 medium onion, finely chopped

1 garlic clove, minced

1 tablespoon freshly grated ginger

2 tablespoons red curry paste (I used Thai Kitchen)

1 tablespoon yellow curry powder

1 ½ lbs / 680 gr butternut squash, diced

1 cup vegetable broth

1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)

1 teaspoon brown sugar (I used coconut sugar)

2 teaspoons fish sauce (optional but gives a beautiful umami flavour)

1 tablespoon cornstarch (or arrowroot powder)

Directions

Heat oil in a large pot over medium-high heat. Add onion and sauté for 6 minutes, until translucent.

Add garlic, ginger, red curry paste, and yellow powder and sauté for 1 minute, until fragrant.

Add diced butternut squash and stir to coat.

Add vegetable broth, coconut milk, sugar, and fish sauce (if using) and give a good stir.

Bring to a boil, lower to a simmer, cover and cook for about 12 to 14 minutes, or until the butternut squash is cooked through (to determine doneness, pierce it with a fork, as you would for potatoes)

In the meantime, in a small bowl combine cornstarch (or arrowroot powder) and 2 tablespoons of water.

When butternut squash is ready, gently stir in the cornstarch and cook for 30 seconds or until the sauce begins to thicken.

Take a taste and adjust seasoning as needed.

Serve sprinkled with chopped from parsley (or cilantro), lime wedges, and crushed cashews (or peanuts).