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Butternut Squash & Cauliflower Coconut Curry

Butternut Squash & Cauliflower Coconut Curry {vegan + gluten free!}


  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 garlic cloves, minced or pressed
  • 2 teaspoons grated fresh ginger
  • 2 tablespoons red curry paste
  • 2 tablespoons gochujang chile paste
  • 4 cups vegetable stock
  • 1 (15-oz) can light coconut milk
  • 1 (15-oz) can full-fat coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce (omit if keeping this vegan – you can sub in miso paste or soy sauce instead)
  • 1 tablespoon rice wine vinegar
  • 3 cups cubed butternut squash (seeded and peeled)
  • 1 head of cauliflower, trimmed and chopped into florets

For Serving:

  • Cooked rice or rice noodles
  • Fresh lime wedges
  • Chopped cilantro
  • Chopped scallions
  • Hot sauce

Instructions

  1. Melt the coconut oil over medium-high heat in a large pot. Add the onions and cook for 2-3 minutes.
  2. Add in the bell pepper, garlic, and ginger and cook for another 2-3 minutes.
  3. Add in the curry paste and chile paste and stock and bring to a simmer.
  4. Once the mixture is simmering, stir in the coconut milk, sugar, fish sauce, and vinegar. Season, to taste, with salt and pepper.
  5. Return the mixture to a simmer and add in the squash and cauliflower. Simmer for another 10 minutes, stirring occasionally, or until the veggies are tender.

To Serve:

  1. Place some cooked rice or rice noodles in each serving bowl and ladle over the coconut curry broth and vegetables.
  2. Garnish as desired with fresh lime juice, cilantro, and scallions. I like an extra drizzle of hot sauce in this. Serve warm!