It’s been a truly dreary, rainy week here in Pittsburgh, and I’ve found myself craving hearty, filling food. I made this recipe combining two of the most craveable fall favorites; curry, and squash. Although this curry is far from a one pot meal, it is relatively easy to make. All you need is some curry paste, coconut milk, fresh produce, and an empty stomach. It is unbelievably filling. I don’t know how I ate as much as I did, or whether I should feel impressed with myself or ashamed. That being said, this curry makes a lot of servings that you can set aside and freeze for the next time you’re craving it on a rainy day.
While you can make your own curry paste we used a store bought one for this recipe. Just be sure to check the label. Some curry pastes contain fish sauce, so it’s worth a quick once over. You can top your curry with anything you want, but I happened across these adorable little beech mushrooms at the food co-op and knew that I had to use them. They honestly ended up being one of my favorite parts of the curry. Trust me, that’s saying a lot, because I loved every part of the curry. The beech mushrooms just ended up being little salty flavor bombs, almost akin to bacon. It cut through the sweet, spicy, and fatty flavors of the curry giving it an additional dimension that was just perfect. I highly recommend using the beech mushrooms, or any kind of small mushrooms that you can find to marinate as directed in the recipe.
We served our curry bowls with noodles as a base, but it’s also good with rice. Though I’m sure it’s far from traditional you could try it with other grains like farro, or quinoa if you wanted. Even serving it alone without any grains should be fine. It’s super dense and starchy with both the squash and the Japanese sweet potato.
Butternut Squash Curry
- 2 tbsp vegan red curry paste
- 1 cup butternut squash puree
- 17 oz coconut milk (two standard sized cans)
- 1 Japanese sweet potato
- 8 oz KaMe Ramen Noodles (you can sub any vegan noodles, or rice)
- 2 jalapeños, cut into rings
- 1 tsp fresh lemon grass, finely chopped
- 1 tsp green onion/scallion, finely chopped
- 6 cloves garlic, minced
- 1 tbsp grated ginger
- 1 block extra firm tofu
- 3 limes
- 4oz beech mushrooms
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1/4 tsp liquid smoke
- pinch of white pepper
- 6 tbsp sesame oil
- Clean and prepare all produce items. Peel and cube sweet potatoes, cut jalapeños into rings, grate ginger, mince garlic, finely chop lemon grass and scallions, and cut tofu into pieces. We cut them into large triangles for aesthetic, but you can cut them however you’d like. If you have a whole butternut squash you’ll need to peel it, cut it down, de-seed it, and boil it for about 30 minutes before adding it to a food processor to puree it. It sounds like a lot of work, but you get a lot of additional squash to freeze and use for other recipes. If you don’t want to do all of that you can purchase squash puree.
- In a large stock pot add a few tablespoons of sesame oil. Once the oil is hot add garlic, lemongrass, ginger, scallions, and some of the jalapeño rings. Set aside a few rings for garnish.
- Add 2 tbsp of the curry paste to the pot to toast it, and then add in the butternut squash puree. Stir the two until they are well integrated.
- Add the juice of one lime, followed by the coconut milk.
- Put the sweet potato cubes in the pot, so they have plenty of time to cook until they are fork tender. Bring curry to a simmer for at least an hour. Stir often.
- In a small mixing bowl add beech mushrooms, the juice of one lime, maple syrup, tamari, liquid smoke, and a pinch of white pepper. Stir to combine. Cook down in a separate pan with some sesame oil. Make sure they are cooked thoroughly, and then set aside. Beech mushrooms can be very bitter if they are not cooked completely.
- In a separate pan fry up tofu in sesame oil until it is a nice golden brown on both sides. Set aside.
- Bring water to a boil in a separate pot, and cook noodles, or rice, according to package instructions. If you are cooking noodles be sure to run them under cold water after they become al dente, so that they don’t over cook. In this recipe we use the noodles or rice as a bed for the curry. The curry should be hot enough after more than an hour of simmering to heat them back up.
- While you’re waiting for your curry to finish simmering cut down the limes into wedges for garnish, and to squeeze directly on top of the curry bowl.
- After about 90 minutes of simmering check your potatoes to see if they are fork tender. They should be very soft at this point. If they are done remove the curry from heat, and serve.
- To serve add noodles or rice to a bowl, top with curry followed by tofu, beech mushrooms, jalapeños, and some green onion. Add a squirt of lime juice to the bowl for added flavor.