This vegan Thai green curry with butternut squash is hot and filling, ready in just 30 minutes, with only one pot to clean. Packed with a rainbow of veggies, high in dietary fibre, vitamin A, vitamin C and potassium, it’s your ultimate healthy curry.
My favourite kind of recipes are made in 30 minutes, in a single pot, and packed with a rainbow of veggies. This very simple (but insanely flavoursome) Thai green curry definitely falls into that category.
Difference Between Typical Thai Curries
Before we dive deep into all the delicious ingredients of this vegan green curry, let’s get a few things out of the way. Curry can refer both to the dish and the curry paste used to make that dish, and green curry is just one of the many amazing Thai curries out there. Three of the most common types include:
- Green curry
- Yellow curry
- Red curry
Green curry is made with green curry paste, and is usually the hottest of the three. Other typical ingredients include coriander, kaffir lime leaves and basil.
The main component in a yellow curry is the presence of turmeric, which gives it its yellow colour. It’s made with ground red chillies.
Red curries are typically spicier than yellow, but less spicy than green curries. They get their bright red colour from red chillies.
Is Thai Green Curry Spicy?
This green curry (as a dish) is mildly spicy. It’s made with two to three tablespoons of green curry paste, and lots of veggies to soften the hotness. I personally like my food to be a little spicy, but I don’t want my mouth numb while I’m eating.
In terms of which curry paste is the hottest, I found this very informative article on My Thai Curry. Often you’ll see red curry labelled as the spiciest, and green curry as the mildest, but this article helps to set things straight.
Is Curry Good for You?
Whether or not a dish is healthy depends on its ingredients – while a homemade burger can actually be packed with nutrients, and good for you, a fast food version is often made with additives and poor quality ingredients that aren’t good for you. This Thai green curry is packed with veggies, healthy fats and plant-based protein. One serving has:
- 270 calories
- 10g of fat
- 5g of protein
- 39g of carbs
- 616% of your vitamin A daily values
- 173% of your vitamin C daily values
- 29% of your potassium daily values
- 28% of your fibre daily values
Hold Long Can I Keep Thai Curry in the Fridge?
You can easily keep this curry in the fridge for up to 5 days. Store it in an airtight container, and then enjoy it cold or reheated.
How Can I Reheat It?
You can reheat this Thai green curry either in the microwave, or on the stovetop. If you’re using the stove, heat it on low while stirring constantly, making sure it doesn’t stick.
What to Serve with Thai Green Curry
- If you’re having it as a quick lunch, simply eat it with some flatbread.
- To serve it as an easy weeknight dinner that still looks amazing, pair it with basmati rice.
- When you’re trying to impress, get rice noodles (like I did).
More Vegan Curry Recipes
Vegan Thai Green Curry with Butternut Squash
Ingredients
- 1 tablespoon coconut oil
- 2 – 3 tablespoons (2 tablespoons) green curry paste
- ½ medium white or yellow onion, sliced
- 2 cloves garlic, minced
- ½ pound (220g) broccolini
- 1 medium red bell pepper, cut into strips
- 1 medium zucchini, cut into spears
- 3 medium carrots, cut into spears
- 1 small baked butternut squash, cubed
- ½ teaspoon salt
- Dash of black pepper
- 1 can low-fat coconut milk (14 oz)
- Juice of ½ lime
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with baking paper. Using a sharp knife, cut butternut squash in half lengthwise. Scrape out all of the seeds and strings and place the halves face down on the baking paper. Bake for 20 minutes. Remove from the oven, let cool for 10 minutes, peel and cut into cubes. Set aside.
- In a pan over medium high heat, heat 1 tablespoon of coconut oil. Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Reduce the heat to minimum, add in the chopped onion and cook until onion is slightly translucent, about 5 minutes.
- Add in the garlic, stir together, then add the broccolini, red bell pepper, zucchini, carrots, and baked butternut squash. Season with salt and black pepper.
- Increase heat to medium and cook down, stirring, until carrots are tender crisp, about 5 minutes. Pour in the coconut milk, stir, and then let it simmer for about 15 minutes. Squeeze the lime over, stir, and then remove from heat.
- Serve with rice, naan bread or rice noodles.
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