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Thai Red Kabocha Squash Curry

Thai Red Kabocha Squash Curry

$14.65 recipe | $1.83 serving
Creamy coconut broth, spicy chilis, sweet kabocha squash, and the tangy zest of lemongrass and lime come together in this irresistible vegan Thai red curry. Every bite is bursting with flavors you'll love.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine Gluten-Free, Thai, Vegan
Servings 8 servings
Calories 305 kcal

Equipment

  • Large pot
  • Chef knife
  • Cutting board

Ingredients
 

  • 1 brick extra-firm tofu ($1.42)
  • ¾ cup whole raw cashews ($1.29)
  • 5-6 cups kabocha squash ($6.85)
  • 2 tbsp coconut oil ($0.24)

Vegetables

  • 2 medium shallots, finely minced ($0.80)
  • 1 tbsp fresh ginger, minced ($0.04)
  • 3 cloves garlic, minced ($0.12)
  • 1-2 Thai chilis, minced ($0.12)
  • 1 large red bell pepper, julienned ($0.82)

Broth

  • 3 tbsp red curry paste ($0.34)
  • 2 cups full-fat coconut milk ($1.08)
  • 2 cups vegetable broth ($0.50)
  • 2-3 tbsp coconut sugar ($0.09)
  • 1 ½ tbsp liquid aminos or tamari ($0.18)
  • 2 tbsp lime juice ($0.24)
  • ½ tbsp lime zest ($0.00)
  • 2 cups baby spinach ($0.52)

Garnishes optional

  • Lime wedges
  • Roasted cashews
  • Cilantro
  • Thai basil
  • Rice, brown or white

Instructions
 

  • First, drain and press your brick of tofu. Set that aside to press while you get the cashews and kabocha squash ready.

Roasted Cashews

  • If you don't have cashews that are already roasted, spread ¾ cup (or slightly more for garnishes) whole, raw cashews evenly out on a baking pan.
  • Turn your toaster oven or oven to 250°F. Bake the cashews for 15-20 minutes, checking and turning them frequently to prevent burning. Once golden brown, remove them from the oven and set aside.

Kabocha Squash

  • Prepare the Kabocha squash by washing it first since you won't need to peel the skin off. Then, cut it in half (be careful as it can be tricky to cut) and scrape out the insides. Tip: you can save the seeds to roast as a snack.
  • After both halves are scraped, chop your squash into 1-inch chunks with the skin still on. Set those aside while you cut the shallots, ginger, garlic, Thai chilis, and bell pepper. At this point, cut the tofu into ½-inch chunks as well.

Curry

  • When your prep is done, melt 2 tbsp coconut oil in a large pot over medium heat. Once hot, add in shallots, ginger, garlic, and Thai chili. Cook 2-3 minutes, or until fragrant.
  • Next, add in red curry paste and bell pepper. Stir to break up large chunks of curry paste, about 1-2 minutes. Then, add in kabocha squash and cook for 2 minutes more.
  • Once the kabocha squash is coated, mix in coconut milk, vegetable broth, coconut sugar, tamari or liquid aminos, and tofu cubes. Bring everything to a simmer, then reduce heat to low-medium and cover. The curry should stay at a simmer, but not be boiling (you may have to reduce it to low or just above).
  • Simmer your curry until the kabocha squash is tender, about 10-15 minutes. Lastly, add in the spinach, lime juice, lime zest, and cashews. Cover and cook for 4-5 minutes more at the same heat.
  • Taste and season with salt and black pepper to your preference. Serve curry warm with rice and a garnish of cilantro, Thai basil, and more lime wedges.

Notes

  • If you prefer a crispier, firmer tofu texture, you can pre-fry it in some oil before adding it to the curry.
  • Optional ingredients are not reflected in the price or calories of this meal.

Nutrition

Nutrition Facts
Thai Red Kabocha Squash Curry
Serving Size
 
1 serving
Amount per Serving
Calories
305
% Daily Value*
Fat
 
22.5
g
35
%
Saturated Fat
 
13.7
g
86
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
520
mg
23
%
Potassium
 
638.6
mg
18
%
Carbohydrates
 
18.9
g
6
%
Fiber
 
2.7
g
11
%
Sugar
 
7.7
g
9
%
Protein
 
10.8
g
22
%
Vitamin A
 
1981
IU
40
%
Vitamin C
 
12.5
mg
15
%
Calcium
 
205.8
mg
21
%
Iron
 
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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