We really enjoy Thai curries. This was a delicious meal. Don’t be discouraged with the amount of ingredients – most of them are staples in a vegan kitchen. This makes a very nice curry sauce, you can up the heat as desired.

Thai Curried Winter Squash with Green Beans, Chickpeas and Pineapple – License photo

Serving Size: 4


  • 1 medium winter squash (we used red kuri), de-seeded cut in bite sized pieces
  • 4-6 ounces green beans, frozen, thawed
  • 1 medium red onion, sliced
  • 1 tablespoon cooking oil
  • 1 red bell pepper, de-seeded and sliced
  • 1 14 ounce can chickpeas, drained
  • 1 cup pineapple pieces, drained
  • 1 can coconut milk
  • splash lime juice
  • 2 tablespoons vegan red curry paste (ingredients see below)
  • 2 kaffir lime leaves
  • garnished with baby coriander leaves
  • served with white rice

for the vegan Thai red curry paste:

  • 2 tablespoons tomato ketchup
  • ½-1 teaspoon cayenne pepper
  • 1 shallot , (or ½ small red onion)
  • 3 cloves garlic, minced
  • 1 thumb-size piece ginger, peeled and grated
  • 1 teaspoon cumin, ground
  • ½ teaspoon coriander powder
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • 2 tablespoons lime juice
  • ½-1 teaspoon salt
Thai Curried Winter Squash with Green Beans, Chickpeas and Pineapple – License photo


  1. First make the vegan Thai curry paste and set aside for later use. To make the curry paste:
    1. Place all the ingredients for the red curry powder in a small blender and pulse to mix well.
    2. Season to taste with additional cayenne, salt or pepper
  2. Prepare the squash.
    1. De-seed, peel the skin if not organic, and cut into bite sized pieces.
    2. We prefer to steam the squash pieces al dente, so they are evenly cooked. This takes 6-7 minutes in a steamer.
  3. Thaw the green beans.
  4. Drain the chickpeas
  5. De-seed and chop the red bell pepper.
  6. Slice the red onion
  7. Heat the oil in a large frying pan or wok.
  8. Add the red bell pepper pieces and lightly sauté.
  9. Add the onion pieces and lightly sauté until glassy.
  10. Add the coconut milk and ½ the curry paste.
  11. Stir to make an even mixture.
  12. Add the thawed green beans and the the drained chickpeas.
  13. Stir to mix well and heat the ingredients.
  14. Add the steamed squash pieces and season with more of the curry paste as desired.
  15. At last add the pineapple pieces and mix to incorporate evenly.
  16. We served the meal with white rice and garnished with baby coriander leaves.

If you prefer to not steam the squash then add it at step 4 and sauté with the rest of the ingredients.