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Green thai squash curry

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Vegetarian mains

Green thai squash curry

Main Serves 4 35 min
A dead easy, vegan squash curry, this gets its creaminess from coconut milk, a fresh kick from limes and fresh coriander, and a good crunch from sprouting seeds. It's a great midweek meal served with brown basmati rice or any other grain you like. To keep this quick you can go with shop-bought Thai green curry paste if you don't want to make your own – but it's even better if you do.


  • oil for frying, eg. vegetable or sunflower
  • 1 onion or 2 shallots, finely sliced
  • 6 tbsp homemade thai green curry paste
  • 1 large butternut or 2 smaller squash,
  • peeled and cut into 4-5cm chunks
  • (approx 1kg diced weight)
  • 400ml tin coconut milk
  • 2 limes
  • ½ pack mixed sprouting seeds
  • 30g coriander leaves, roughly chopped
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Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Heat 2 tablespoon of oil in a large pan.
  • Step 2

    Add the onion and fry on a low heat for 7-8 minutes, stirring to stop it catching.
  • Step 3

    Add the curry paste and stir for 1 minute.
  • Step 4

    Add the squash. Stir the tin of coconut milk and add to the pan with half a tin of water. Simmer for approx 15 minutes, stirring occasionally, until the squash is tender.
  • Step 5

    Stir in the sprouting seeds.
  • Step 6

    Season and squeeze in lime juice to taste. Stir in the coriander, saving a few leaves for garnishing.
  • Step 7

    Serve with rice.

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