This creamy Butternut Squash Curry is a Thai-inspired red curry recipe made with tender squash, wilted spinach, and chickpeas for protein.It’s fragrant and flavorful, fantastic for warming you up and a total breeze to make! Email Me the Recipe! Enter your email below to save this recipe to your free Well Plated recipe box.Please enable JavaScript in your browser to complete this form.Email Address *OptionsEmail me the recipeSave to my free Well Plated recipe boxHidden Username FieldGo From time to time, we'll send you the best of Well Plated.

Already registered? Log in here.Thai curry with some Well Plated tweaks.While I can’t claim that this butternut squash curry (or my Green Curry or Massaman Curry) is 100% authentic, Ben and I did travel extensively in Thailand so I do know what the real deal tastes like—and I try to get as close as I can to that flavor with ingredients that are accessible to home cooks in the US! This squash curry follows in the footsteps of my Chickpea Curry, replacing the usual meat or tofu with chickpeas.

To keep it from being too heavy, I use light coconut milk, and the sauce gets its aroma and flavor from an entire jar of red curry paste.We’re not playing around here!  While this butternut squash curry recipe tastes amazing right away, curries are one of those magical recipes where a day or two in the refrigerator really brings all the flavors together.Don’t hesitate to meal prep this one for later i

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