Red Kuri Red Curry – Gluten-free + Dairy-free w/ Vegan Option

Share This

Red Kuri Red Curry - Gluten-Free + Vegan

I know, I know. I went there with the name. But I just couldn’t help it. I had a few red kuri squash left from our CSA in the fall and I wanted to eat them up before they weren’t any good. I was trying to think of what to do with them last week and then out loud I said “red kuri, red curry”. I giggled a bit, then thought about how incredibly delicious it really would be. Squash in any type of curry is incredible, it holds up well and it makes it so substantial and satisfying.

Meals like this are my favorite. I love one-pot meals that are quick and simple but loaded with amazing flavor. I have also been having fun making vegetarian meals for my parents. My dad is the cook of the house most of the time and he is an amazing, amazing cook! He is creative in the kitchen and has been a huge inspiration to me and my love of cooking (and eating). He tends towards a meal centered around meat, then he plans a starch and lastly a veggie, usually a salad. Not that there is anything wrong with this, this was always how I ate and cooked, but these days I tend to center a meal around an in-season vegetable and it goes from there. Sometimes it features meat, but not always. I find some of my favorite meals to be largely centered around or totally made up of vegetables. I just love them and I never want them to feel like an after thought.

Red Kuri Red Curry - Gluten-Free + Vegan

My dad LOVED this, everyone did. OK well Mark maybe liked the leftover fries and wings he had warmed up, a little better, but he ate this and did like it (I can’t compete with fried stuff when it comes to him). This red curry is filling and comforting, creamy and thick but still insanely light. Plus the colors are absolutely beautiful.

Red Kuri Red Curry - Gluten-Free + Vegan

[print_this]Red Kuri Red Curry – Gluten-free + Dairy-free (w/ Vegan Option)
Serves 6-8

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons red curry paste* (you can use more or less depending on how spicy you like, I used a lot more)
  • 2 small red kuri squash, peeled, seeded & cubed – about 6 cups (butternut squash would also work)
  • 1 cup organic vegetable broth
  • 1 can organic coconut milk, I like Native Forest
  • 1 tablespoon fish sauce (or gluten-free tamari/soy to make vegan)
  • 3 tablespoons coconut sugar (or brown sugar)
  • 2 cups frozen organic peas
  • 1/2 cup fresh cilantro or even better, Thai basil leaves

Heat olive oil in a large pan, when hot add onion, green pepper, curry paste, garlic and ginger. Cook for a minute or two. Add squash and saute for about 5 minutes then add vegetable broth. Cook for about 15 minutes, stirring occasionally until the squash is tender. Add coconut milk, fish sauce, sugar and peas. Simmer for about 5 minutes until the peas are no longer frozen.

Serve over brown or white basmati rice garnish with cilantro or thai basil.

*If you are vegan, you will want to make sure the curry paste you select doesn’t contain fish sauce. [/print_this]

5 Responses

  1. This looks like just the type of dish my family needs this week. We have been under the weather, but I bet this will perk us back up!

  2. Wait. This looks so easy!!!! And fabulous.
    xo
    lynn

  3. Britton says:

    This seems to be yummy one and thanks for sharing the recipe.

  4. Laurel says:

    What brand(s) of curry paste do you use? (I’m looking for more GF curry paste options.) Great looking recipe!

  5. Jessica says:

    I made this tonight and it turned out so good!!!! Thank you for the recipe!!!! I just started this gluten and dairy free thing a week ago so I’m gathering as many recipes as I can, and I absolutely love (can not live without) red curry so this is definitely my new favorite!

Leave a Comment

Your email address will not be published. Required fields are marked *

STILL HUNGRY FOR MORE?

Sign up for the Tasty Yummies email list and receive notifications when new posts go live, plus get you’ll get exclusive offers, downloads, recipes and more!

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.