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Vegan Thai Green Curry with Acorn Squash

A rich and creamy vegan Thai green curry featuring roasted acorn squash, crunchy bamboo shoots, and tofu, all in a flavorful coconut milk base.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Curry Base
  • 2 tablespoons green curry paste Infuses the dish with vibrant flavors and aromatic spices.
  • 1 can coconut milk Adds a creamy texture and rich, tropical taste.
  • 2 tablespoons tamari or soy sauce Provides a savory umami flavor to the curry.
  • 1 teaspoon cane sugar Balances the spices with a touch of sweetness.
  • 2 tablespoons nutritional yeast Optional – adds a cheesy, nutty flavor, enhancing the overall taste.
Main Ingredients
  • 1 medium roasted acorn squash Contributes a sweet and earthy element with a tender texture.
  • 1 cup bamboo shoots Offers a satisfying crunch and subtle flavor.
  • 14 ounces extra firm tofu Provides protein and texture, absorbing the delicious curry sauce.
  • 1 cup vegetable broth Acts as a flavorful liquid base for the curry.
  • 4 leaves kaffir lime leaves Optional – adds a distinctive fragrant citrus note.
  • 1/4 cup Thai basil Optional – imparts a fresh herbal layer, elevating the dish's flavor.

Method
 

Preparation
  1. In a large saucepan over medium heat, combine your curry paste and coconut milk.
  2. As the coconut milk heats up, the oil will separate and rise to the top.
  3. Stir in the tamari, sugar, and nutritional yeast and bring to a low boil.
Cooking
  1. Lower the heat to a simmer.
  2. Add the roasted squash, bamboo shoots, tofu, and broth.
  3. Cook for 4-5 minutes until everything is heated through.
  4. If adding kaffir leaves, add them now and cook for another 2 minutes.
  5. If using Thai basil, add the leaves just at the end.
Serving
  1. Serve with rice or noodles of your choice.

Notes

To elevate the dish, consider toasting the green curry paste before adding coconut milk, letting it simmer longer for a thicker sauce, or experimenting with additional vegetables. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to two months.