This easy, 1-pot squash curry is one of my favourite autumn recipes. Made with homemade red curry paste its so flavourful and fragrant.
This recipe works well with a variety of squash. I often use it with pumpkin. In my humble opinion pumpkin is one of those sadly under-utilised ingredients. Most pumpkins end up in the bin each year after being used as decorations for halloween. It’s my mission to show you that pumpkin is delicious and versatile.
Pumpkin flesh is beautifully sweet and smooth. Plus, if stored correctly, pumpkins keep for ages because of their hard exterior skin. It’s a perfect autumn winter ingredient to have in the pantry.
This pumpkin curry is an amazing way to enjoy this glorious vegetable. The heat from the warm coconut curry perfectly pairs with the tender luscious pumpkin.
When To Eat
Squash season runs from October through to December in the UK, so make the most of this bulbous beauty whilst its available. After the pumpkin season is finished this recipe works well with a number of vegetables. I personally love using it with other winter veg such as kale or parsnips.
Thai Red Squash Curry
This meal is around 73% less polluting than the average UK meal.
Eating this recipe will save around 2.15 KG CO2e per person.
That’s equivalent to the emissions produced driving 17.73 KM in a modern car.How do I calculate this?
- 1 Medium (around 800g) Squash (peeled and thickly sliced)
- 350 g Extra Firm Tofu (pressed to remove any moisture)
- 2 Tablespoons Soy Sauce
- 800 ml Coconut Milk
- 2 Medium Onions (finely diced)
- 20 g Thai Basil (de-stemmed)
- 1 Kaffir Lime leaf
- 2 Tablespoon Vegetable Oil
Red Curry Paste
- 1/2 Teaspoon Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 1/2 Teaspoon Black Peppercorns
- 1 Teaspoon Turmeric
- 1 Teaspoon Demerara Sugar
- 1 Medium Red Pepper (roughly sliced)
- 2 Sticks Lemon Grass (roughly chopped)
- 60 g Ginger (peeled and roughly chopped)
- The juice of 2 Medium Limes
- 3 Medium Banana Shallots (peeled and roughly chopped)
- 6 Cloves Garlic (peeled)
- 3 Tablespoons Vegetable Oil
- 3 Tablespoons Soy Sauce
- 4-6 Medium Red Chillies (change the number of chillies depending on how spicy you want your curry)
- Heat 1 tablespoon of vegetable oil in a frying pan over a medium heat. Add the cumin and coriander to the pan and toast until the spices begin to brown.
- Tip the toasted spices along with the rest of the red curry paste ingredients into a blender. Whizz all the ingredients until it reaches a smooth but chunky consistency.
- Heat 1 tablespoon of vegetable oil in a deep pan over a medium heat. Add the chopped onion and cook for 2-4 minutes until see-through.
- Tip the red curry paste into the pan and cook for a further 3-4 minutes, until the curry paste starts to release it's fragrance.
- Pour in the coconut milk, pumpkin, thai basil and kafir lime leaf. Bring the pan to the boil, then cover turn down to a simmer and cook for 30 minutes or until the pumpkin is tender.
- Whilst your curry is cooking, prepare your tofu. Thickly slice your tofu block. Heat 1 tablespoon of vegetable oil in a large frying pan over a medium to low heat. Toss in your tofu and cook each side for around 5 minutes or until it begins to brown and crisp. When your tofu has around 1 minute left, pour over the soy sauce, evenly coating your tofu pieces. Fry on high until all the soy sauce has reduced.
- Once your curry is cooked. Serve as is or over rice, quinoa, or cauliflower rice. You can garnish with some extra chillies, thai basil or match-sticked ginger.