bowl of rice and thai curry with cilantro

Crockpot Butternut Squash Thai Curry

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