Equipment
Ingredients
- 1 tablespoon olive oil, or 2-3 tablespoon water or vegetable stock for oil-free
- 1 medium onion, chopped
- 1 1-inch piece ginger, peeled and grated
- 2 cloves garlic, chopped or minced
- ½ medium eggplant, chopped
- 2 cups mushrooms, chopped
- 2 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1.5 cups butternut squash, cubed
- ¾ cup coconut milk
- ½ cup canned diced tomatoes
- ½ cup vegetable stock
- 1.5 tablespoon Thai red curry paste, ensure vegan
- 1 teaspoon turmeric
- ½ teaspoon salt, or to taste
- black pepper, to taste
- 2 cups spinach
- cooked rice, optional, for serving
Instructions
- Heat the olive oil in a large non-stick skillet over medium-high heat (or use 2-3 tablespoons of water or vegetable stock to keep it oil-free). Add the onion, ginger and garlic and sauté for 2-3 minutes, until fragrant.1 tbsp olive oil, 1 medium onion, 1 1-inch piece ginger, 2 cloves garlic
- Add the eggplant, mushrooms, tomato paste and smoked paprika. Stir to coat the vegetables, then cook for a further 4-5 minutes, stirring frequently, until the vegetables have softened.½ medium eggplant, 2 cups mushrooms, 2 tbsp tomato paste, 1 tsp smoked paprika
- Add the butternut squash, then pour in the coconut milk, diced tomatoes and vegetable stock. Stir in the curry paste, lower the heat to medium and simmer for 15-20 minutes, stirring frequently, until the butternut squash is fork-tender.1.5 cups butternut squash, ¾ cup coconut milk, ½ cup canned diced tomatoes, ½ cup vegetable stock, 1.5 tbsp Thai red curry paste
- At the last minute, stir in the turmeric, salt, black pepper and spinach. Cook until the spinach wilts, then taste and adjust the seasoning. Serve over cooked rice.1 tsp turmeric, ½ tsp salt, black pepper, 2 cups spinach
Video
Notes
Curry paste: check the label to make sure your red curry paste is vegan, since some brands contain shrimp paste or fish sauce. Heat levels vary by brand, so start with 1 tablespoon and add more to taste.
Oil-free: sauté the onion, ginger and garlic in 2-3 tablespoons of water or vegetable stock instead of olive oil.
You can store this vegan curry in the fridge in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
This is also a freezer-friendly recipe. You can freeze it in ziplock bags for up to 2 months. Allow to thaw fully before reheating on the stove or in the microwave.
Nutrition (estimated per serving)
Calories: 203kcalCarbohydrates: 20gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 539mgPotassium: 854mgFiber: 5gSugar: 8gVitamin A: 8353IUVitamin C: 26mgCalcium: 86mgIron: 4mg
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