Vegan Butternut Squash and Spinach Coconut Curry {Gluten-Free}

Vegan Butternut Squash and Spinach Coconut Curry {Gluten-Free}

 A vegan and gluten-free creamy and fragrant butternut squash and spinach coconut curry with red curry paste. Strong and vibrant flavors of lemongrass, ginger and tamarind really bring the flavors to life. 


I love a rich, deep and vibrant Thai based curry. Before spending three months in Thailand I wasn’t even familiar with all the different thai curries. I always just ordered a standard Pad Thai when I went out for Thai food.

Once in Thailand though, I went curry crazy. I loved all the different curry pastes, from red to green to penang to massaman. I loved them all.

And coconut milk is like liquid gold if you ask me. It’s so rich and creamy and incredible mixed in with the curry paste flavors along with freshness of lemongrass, limes, ginger, garlic, red onion. It’s simply the best.

I had made a squash red curry before but this time I wanted to jazz things up a bit and take the dish to the next level. With the help of spinach, peanut butter and tamarind, that has most certainly been achieved.

The tamarind gives it a bit of a sour flavor, think of tamarind as one of those war heads candies from the 90s. Remember those? So a little bit of tamarind goes a long way to give the dish that special uumpth.

The peanut butter I just threw in there for added creamy nuttiness. I might even add a couple more tablespoons next time.

And the spinach? Well that was added for extra health benefits and it balances out the heaviness of the squash nicely.

Oh and did I mention that this dish is also both gluten-free and vegan? Perfect for a meatless Asian themed dinner meal.


Yields 4

Vegan Butternut Squash and Spinach Coconut Curry {Gluten-Free}

A vegan and gluten-free creamy and fragrant butternut squash and spinach coconut curry with red curry paste. Strong and vibrant flavors of lemongrass, ginger and tamarind really bring the flavors to life.

15 minPrep Time

30 minCook Time

45 minTotal Time

Save Recipe


  • 4 1/2 cups cubed butternut squash (in bite sized pieces)
  • 1 tablespoon block of seedless tamarind
  • 3 tablespoons hot water
  • 1/2 red onion, diced
  • 1 tablespoon minced ginger
  • 1 1/2 tablespoon finely diced lemongrass
  • 2 teaspoons minced garlic
  • 2 teaspoons coconut oil
  • 2 tablespoons red curry paste (or less depending on your spice tolerance)
  • 1 tablespoon creamy peanut butter
  • 2 teaspoons fish sauce (use gluten free tamari for vegan version)
  • 1 can coconut milk
  • 3 ounces spinach
  • lime, juiced and zested


  1. Bring a pot of water to a boil and add the squash. Cook for a few minutes until squash is tender when pierced with a fork. Drain and set aside.
  2. Soak tamarind in three tablespoons hot water for a few minutes. Squeeze the tamarind and rub it with the water to mix it up.
  3. Heat coconut oil over medium heat in a pan and add red onion, ginger, lemongrass and garlic. Cook for a few minutes until fragrant. Add red curry paste and cook for 1-2 more minutes.
  4. Add tamarind paste (discarding the fibers) peanut butter and fish sauce. Mix.
  5. Add one third of the coconut milk. Bring the sauce to a boil, stirring constantly and add one third of the coconut milk again. Bring to a boil, stirring constantly and add the rest of the coconut milk.
  6. Add squash and spinach. Cook for a couple minutes.
  7. Serve garnished with lime juice and zest.
Recipe Type: Dinner


This post has been shared on Melt in Your Mouth Mondays,Inspiration Monday, Mix it up Mondays , Mostly Home Made Mondays , Natural Living Monday , Totally Talented Tuesdays, Fat Tuesday, Tickle My Tastebuds Tuesday, Real Food Wednesdays, Gluten-Free Wednesdays,The Wednesday Roundup, Allergy-Free Wednesdays,, Full Plate Thursdays, Simple Lives Thursday , Pennywise Platter Thursday , Gluten Free Fridays,

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    • Vicky says

      Woah 10 butternut squash?! Can’t wait to see the recipes you come up with! Sounds like dinners will be delicious for the next two weeks at your house : ))

  1. Kenya A Campbell says

    Hi Vicky, I was wondering what brand of vegan “fish” sauce you would recommend, and where I might find it?

    • Vicky says

      Hi Kenya instead of fish sauce for a vegan version just use gluten free tamari (gluten-free soy sauce).The fish sauce is used to add depth of flavor as well as salt in the recipe, so the soy sauce is a good alternative

  2. says

    What a beautiful Curry Dish the flavors will be fantastic. Hope you are having a great fall day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Julie says

    I made this tonight and as I reached into my spice cabinet I discovered I only had Caribbean yellow curry. Even with the substitute it came out wonderful. Thank you for sharing this recipe!!!!

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