Raise your hand if your love for Thai food and slow cooker recipes is equal? Because this slow cooker curry is LEGIT, my friends. Only takes 20 minutes to prep a healthy and delicious dinner recipe that can be cooked while you are out living life!

two bowls of thai curry with brown rice on marble table

Have you ever just wanted to curl up with a big bowl of comfort food and binge watch Netflix? I’m assuming most of you have done this before but I’m so on that level. The weather has been gloomy and it’s a sweat pant wearing, house lounging type lifestyle these days. Behold this amazing Thai curry recipe featuring butternut squash.

kale, butternut squash, thai curry paste, coconut milk, garlic, and ginger on white table

I started getting a CSA box delivered to my house weekly. There’s this company in the Bay Area called Imperfect Produce and their mission is to sell produce that isn’t as aesthetically pleasing to sell in a grocery store. CSA boxes are great because it’s a cost-efficient way to get local, in-season produce. It’s also a fun challenge for me to figure out a way to use my veggies. This week I got a butternut squash and I thought of putting it in a curry because why not. One of these days I will attempt to make my own curry paste, but you can find jars at your local grocer and it’s as easy as mixing it with coconut milk. I also added kale to get some greens in there and this addition makes a nice texture with the squash.

slow cooker full of thai curry and kale with wooden spoon

Health benefits of butternut squash:

  • Great source of fiber
  • Packed with Vitamin C – which is perfect that this vegetable is in season when the common cold is in full swing!
  • Heart healthy
  • Lowers blood pressure

The list goes on and on, those are just some of the big pointers. Check out this list to go into more detail!

two bowls of thai curry and brown rice with lemon and cilantro on marble table

Besides all the health factors, butternut squash adds a special creaminess to this recipe with I love. Curries have such a bold flavor profile but they are so easy to make – especially in the crockpot. Just throw all the ingredients in there and forget about it. I’m always on the lookout for a good crockpot dinner recipe because they are so easy and so flavorful and this Thai curry recipe fits the bill. Pair it with some brown rice or quinoa for a hearty vegan meal and now you’ll all set to get your Netflix binging game on.

hand holder fork of butternut squash over bowl of thai currytwo bowls of thai curry with brown rice and lemon and cilantroIf you tried this slow cooker curry recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

bowl of rice and thai curry with cilantro

Crockpot Butternut Squash Thai Curry

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Throw all the ingredients in your crockpot to make an easy vegan weeknight meal! You won't believe how easy and delicious this slow cooker curry recipe is!
Course Dinner
Cuisine Gluten Free, Plant Based, Slow Cooker, Thai, Vegan, Vegetarian
Keyword crockpot curry vegetarian, crockpot thai recipe, vegetarian crockpot recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 servings
Calories 264kcal
Author Amanda


  • 1 medium butternut squash cubed (about 4 cups)
  • 1 can coconut milk
  • 4 cups vegetable broth (1 carton)
  • 3 Tablespoon red curry paste
  • 1/2 Tablespoon liquid aminos (can substitute with soy sauce)
  • 1 inch ginger minced
  • 2-3 garlic cloves minced
  • 1/2 teaspoon coconut sugar
  • 1 bunch of curly kale destemmed and chopped
  • 1-2 Tablespoons chili garlic sauce (optional)

Serving suggestions:

  • brown rice
  • cilantro
  • lime


  • Prepare the butternut squash by cutting in half vertically and peeling skin with a vegetable peeler. Remove seeds and chop into 1-inch cubes
  • Add coconut milk, vegetable broth, liquid aminos, and red curry paste into Crockpot. Stir well
  • Stir in coconut sugar, garlic, and ginger
  • Add chopped squash and place lid on
  • Cook for 4 hours on high or 8 hours on low
  • 2 minutes before serving, add chopped kale and mix well
  • Serve with steamed brown rice, fresh cilantro, and a squeeze of fresh lime juice


Cook time will depend on Crockpot settings


Serving: 1.25cups | Calories: 264kcal | Carbohydrates: 25.3g | Protein: 4.1g | Fat: 17.7g | Saturated Fat: 13.8g | Sodium: 689mg | Fiber: 4.2g | Sugar: 6.6g
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

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