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07th Nov 2018

This butternut squash curry is exactly what we’re craving for dinner tonight

Orlaith Condon

The perfect meal for these chilly evenings.

With the weather having taken a turn, and people everywhere reaching for the tissues, we’re craving comfort food that will warm us up after getting in from work.

Enter this stunning recipe for Thai butternut squash curry.

We know, it sounds devine, and you’ll be delighted to know it’s incredibly easy to make if you’re the proud owner of a slow cooker.

Taking 15 minutes to prepare, this is a dish best prepared in the morning before work and enjoyed when you get home from a long day.

It takes five hours to cook in a slow cooker and while that might sound like a long wait, we promise it’s worth it.

Here’s what you’ll need:

  • 1/3 cup red curry paste
  • 2 cans coconut milk
  • 1-2 cups vegetable stock
  • 1 tablespoon fish sauce
  • 1 tablespoon creamy peanut butter
  • 4 cups cubed butternut squash
  • 1 stick cinnamon
  • 1 inch fresh ginger, grated
  • juice from 1 lime
  • 2 cups shredded kale
  • 1 pound wide egg noodles, such as tagliatelle
  • 1/4 cup fresh cilantro, or basil, roughly chopped
  • 1 pomegranate, arils for serving

And the instructions are as simple as we require for a midweek dinner. For full details, head over to the Half Baked Harvest blog.