Butternut Squash & Pineapple Thai Red Curry

Butternut squash curry

Butternut squash curry

Butternut Squash & Pineapple Thai Red Curry

Embrace the flavours nature provides, and let the holistic benefits of butternut squash, red curry, and pineapple transform your well-being from the inside out.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine plantbased, vegan
Servings 4 People
Calories 210 kcal


What you need

  • 1 tbsp olive oil
  • 1 onion chopped
  • 4 tsp Thai red curry paste
  • 500 g butternut squash Peeled, deseeded & cut into chunks
  • 200 ml coconut milk can light
  • 200 ml vegetable broth
  • 140 g frozen green beans
  • 240 g can pineapple chunks in natural juice, drained
  • cilantro chopped + extra to garnish


What you need to do

  • Heat the oil in a wok or skillet, add the onion and sauté for 5 minutes until it softens.
  • Stir in the Thai red curry paste, then add the butternut squash, coconut milk and vegetable broth.
  • Let the mixture simmer for 15-20 minutes until the squash becomes tender. After 10 minutes of cooking, add the frozen green beans.
  • Once the squash is tender, stir in the drained pineapple chunks and chopped cilantro. Cook for a few minutes until the pineapple heats through.
  • Serve the curry in bowls, topped with a garnish of cilantro and with noodles or rice (not included in the nutritional breakdown).


Nutritional value

  • Calories: 210
  • Fat: 10g
  • Carbs: 30g
  • Protein: 3g
  • Fibre: 5g
Keyword diet, dinner, healthy, vegan

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