Thai curry with winter squash & potatoes

Thai curry with winter squash & potatoes

Yesterday, I wanted to make a quick yet flavourful meal and was in the mood for something spicy. I found a Thai curry recipe here, and adapted it to be vegan.

The squash was from our allotment and had been stored since September. Baby bear pumpkin, I think.

The curry was delicious! I liked it better than any other Thai curry I’ve made. It does require Thai red curry paste, which is fairly easy to find, though check the label as some brands contain fish sauce. Also be sure to buy red curry paste, not red curry sauce.

Instead of coconut milk, I used creamed coconut, which comes either in a 200g block or a small box of 4x50g sachets. I find the sachets the most convenient. The sachets cost around 60p a box, so one packet works out to just 15p, a lot cheaper than a tin of coconut milk!

Cauldron’s marinated tofu pieces are on special offer at Tesco at the moment for £1.18 (£1 off). They were perfect in this dish, as they absorbed the sauce and added a chewy element to the soft vegetables. You can, of course, fry your own tofu, or use tempeh or seitan.

British American
50g creamed coconut 1-1/2 ounces
250ml water (approximately) 1 cup
1 teaspoon vegetable oil 1 teaspoon
1 tablespoon red Thai curry paste 1 tablespoon
200g peeled and diced new potatoes 2-2/3 cups
100g peeled & diced winter squash 3/4 cup
50g green beans 2 ounces
100g mushrooms, halved or quartered 1-1/2 cups
80g cherry tomatoes, halved 2/3 cup
150g fried tofu 5 ounces
salt to taste
3 tablespoons fresh minced coriander (cilantro) 3 tablespoons
150g basmati rice generous 3/4 cup

1. Place creamed coconut into a glass measuring cup and add boiling water until the mixture equals 300ml (1-1/4 cups). Stir to dissolve coconut.

2. Heat oil in a medium saucepan over low heat and fry the curry paste for a minute until fragrant. Add the coconut milk, stir and bring to a simmer.

3. Add the potato and squash and cook, covered, for about 12 minutes until almost tender.

4. Meanwhile, cook the rice. Put rice in a fine strainer and rinse under running water. Bring a large pot of water to a boil and add rice. Lower heat and cook at a gentle boil for 10 minutes, or until rice is tender. Drain well, then return to pot and cover.

5. When potato and squash are almost tender, add the rest of the vegetables and simmer for 5 minutes.

6. Add tofu, then cover and cook for another 3 minutes, until tofu is hot. Season with salt to taste.

7. Spoon curry over basmati rice and sprinkle with fresh coriander (cilantro).

Makes two servings.


  1. MAN! That looks so good. I’m a HUGE fan of Curries of any type but Thai Curry especially. This looks delicious. When I was in the UK at Christmas – I ate so many packets of Cauldron marintaed Tofu – I just kept snacking on them – so yummy.

  2. yum! I have been into curries lately, so this isn’t helping my fixation 🙂

  3. This looks phenomenal. Do you think it would work ok with coconut milk instead of creamed coconut?

  4. Yes, it should work fine. The consistency of the creamed coconut + water is about the same as coconut milk, so just use 1-1/4 cups of coconut milk instead. Either lite or regular coconut milk should be okay. Enjoy 🙂

  5. awwwwww baby bear pumpkin…how adorable!

    wow looks good babe! you are an excellent chef!

  6. This sounds absolutely delicious, and I’m going to try it! I just learned (well, one of my students who was doing a report on Thailand learned it, but that’s how I learn new things…) why Thai food tastes fishy…. it’s because of the Nam Plah, the seasoning made from salted anchovies! That is why I do not eat in Thai restaurants: I was always convinced that fishy taste came from some kind of fish sauce, and I was right! So thanks for this recipe.

  7. great recipe – however I could not restrain myself and had to comment…….. the metric system cannot be referred as british, since the british system uses pounds, ounces, etc…… thanks for sharing!

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