Bites | Boots-N-Bites

Red Curry Delicata Squash & Potatoes

October 21, 2025 by

Boots-N-Bites

 

Fill up on Vegan goodness!

Curry paste is one of the easiest ways to get a jet powered flavor boost. If you’re like wait a second, I don’t eat curry. Let’s break it down. It’s all plant based with ingredients like dried red chilies, lemongrass, galangal, garlic, shallots, lime leaves, coriander root, and dried spices like coriander seed, cumin, and white peppercorns. That’s a LOT of things packed into one ingredient, so it’s not only bringing the heavy hitter flavor to your meal, it’s also a penny saver. 

 

This dish is completely Vegan! I served this to my husband, and he not only finished the first bowl. He went back for seconds! I said, “baby, you just ate a completely Vegan meal”, and he was happy, full, and it made me feel great knowing he’s eating healthy. 

 

 

Red Curry Delicata Squash & Potatoes 

 

1 delicatta squash cut in half, seeded, and cut into half moons

3 Yukon gold potatoes chopped into small bites 

1 carrot chopped into small bites (should be same size as potatoes) 

1 ear of fresh corn with kernels removed from the cob

1 tbsp. coconut oil

1 – 2 tbsp. red curry paste 

1 can coconut milk 

1/2 cup vegetable stock

3 tbsp. soy sauce

1 lime with zest and juice 

2 – 4 garlic cloves minced

1 tbsp. fresh grated ginger 

Your favorite rice for serving. I used Basmati. 

 

Toppings

Fresh basil, parsley, or cilantro 

 

  1. Heat oven to 450 degrees.
  2. Put delicata squash and potatoes onto a baking sheet. Coat in olive oil, salt and pepper and roast for 20 – 25 minutes or until veggies start to char. Remove from oven and set aside.
  3. In large dutch oven pot over medium heat add coconut oil, and saute carrots for 5 minutes or until beginning to soften. Add ginger and garlic and saute for one minute.
  4. Add the red curry paste and saute for 2 – 3 minutes. Then add the corn. Saute for one more minute.
  5. Add the coconut milk and vegetable stock, soy sauce, lime zest and juice.
  6. Add the squash and potatoes and let simmer on low for 2 – 3 minutes.

Serve over your favorite rice and top with your favorite soft herbs like basil, parsley, or cilantro.

 

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