I like to push the boundaries on traditional holiday foods. At my thanksgiving table, we often have a mix of dishes we grew up with (green bean casserole) and the addition of dishes I like to add in for fun (this squash curry). This curry is part of my vegan thanksgiving series. It’s warm, cozy, and easily makes enough to feed a crowd. Traditional? No. Beautiful and a good conversation starter? Yes. Plus, the addition of the parsnip salad and lentil pilaf takes the whole meal to the next level.
Vegan Thanksgiving Menu
It can be challenging to work within everyone’s dietary needs during the holidays. My favorite way to tackle the puzzle is to find dishes that everyone can eat. That’s why I love this vegan thanksgiving feast. It’s flavorful, highlights wonderful fall vegetables, and happens to be gluten-free too. A perfect way to feed your guest a healthy and filling meal. The full meal includes:
Wine Pairing: 2013 Benziger North Coast Sauvignon Blanc: This wine brings out the coconut flavor and kuri squash sweetness. A lovely complement to the curry spice.
A hearty vegan curry that features red kuri squash and swiss chard. You can easily add legumes to boost the protein!
- 1 small onion
- 2 cloves garlic
- 1/2 bunch of Swiss chard about 6 ounces
- 1 red kuri squash about 2 pounds
- 2 tablespoons coconut oil
- 1 tablespoon mild curry powder
- 2 teaspoon fresh ginger
- Salt and pepper to taste
- 1 can coconut milk 13.5 fl oz
- 1 cup low-sodium vegetable broth
- Cilantro for topping
- Brown rice for serving
- Dice onion and mince garlic cloves. Remove stems from Swiss chard and slice greens into 1/2 inch wide ribbons. Remove stem of squash. Cut in half and scoop out seeds. Cube squash into 1/2 inch to 1 inch cubes.
- Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Add garlic, curry powder, ginger, and salt and pepper. Let cook about 1 minute.
Add cubed squash and stir until squash is well coated. Pour in coconut milk followed by the broth, stir, and bring to a boil. Reduce to simmer and let cook 30 to 40 minutes, until squash is very tender.
- Stir in Swiss chard and let cook until wilted, about 5 more minutes.
- Serve with a sprinkle of cilantro over brown rice.
Tips & Tricks: The kuri squash skin is edible so no need to peel this squash!
The curry powder I used has quite a bit of heat, but feel free to add a pinch of cayenne for spice and color.
Stock up: get the pantry ingredients you will need: coconut milk, coconut oil, curry powder
Nutrition: get the information.
With any one-pot meal, it’s easy to add and change as needed. If you have a good curry powder and coconut milk, you can have yourself a meal with any arrangement of legumes, greens, and squash. A few ideas to play with:
LEGUMES: You can add legumes ti this curry! Red lentils or cooked chickpeas would be a great addition. If using red lentils, use more vegetable broth and coconut milk as needed.
GREENS: Swap the Swiss chard for another green such as spinach or kale. You may need a bit of extra cook time for heartier greens.
SQUASH: Don’t have a kuri squash? Kabocha is an excellent substitute. You can also use a butternut or sweet potatoes, just be sure to peel it first!
I have a drawer that is full of all types of winter squash right now. They are perfect for a wide array of meals, most can be eaten without peeling, and the texture/flavor can be a wonderful bonus to any meal. Best of all, it’s often easy to substitute one squash for another. If you’re overflowing with winter squash right now, a few of my favorite recipes include: