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Thai Butternut Curry

Claire Wright


Serves: 4

Prep time: 10 mins

Cook time: 20 mins


1 tbsp oil

1 onion, chopped

2 tsp grated fresh ginger, optional

2 heaped tbsp Thai red curry paste

400g butternut squash (fresh - peeled and cut into small cubes or frozen pre-cubed)

1 tbsp mild curry powder

400g tin coconut milk

200ml water or stock

200g bag of fresh spinach, washed, or 6 cubes of frozen chopped spinach, optional

cooked rice or noodles, peanuts, fresh coriander and/or lime, to serve (optional)

Veg Portions / Serving: 3


Kitchen Ninja

A simple Thai curry with butternut squash – sweet, affordable, quick and sure to be a family favourite for midweek dinners!


  1. Set a large pan over medium heat and add the oil. Fry the onion for 5 mins, stirring frequently, until softened and slightly translucent. Add the ginger, if using, and fry for another 30 secs.
  2. Add the curry paste, curry powder and butternut squash, cooking and stirring until the veg are all coated, about 2-3 mins. Add the coconut milk, and the water or stock, then simmer the curry until the squash is soft, about 15 mins for frozen (might be more like 20-25 for fresh).
  3. Stir through the spinach. If it is fresh, wilt for just 1 minute. With frozen spinach, allow 5 mins until cooked through.
  4. Serve the curry with cooked rice or noodles. Delicious with a squeeze of lime, a handful of peanuts and some fresh coriander, if you have any.

Claire Wright

Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.

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