Thai Green Squash Curry

Thai Green Squash Curry

Each week at our community garden in North Park, We like to cook a meal for all the volunteers who’ve helped out ( or even just popped in for a chat! ). In winter, We cook hearty soup, stews and curries. In summer, There’s salads, sandwiches and pasta! When we can, we’re using ingredients we’ve grown ourselves and meals are always vegan or vegetarian.

We’ve found the simple act of eating a meal together creates such a strong sense of community. Having that half an hour with a cup of tea and a listening ear is important to so many of the people who come to the garden.

Amongst many of her duties, Ali acts as head chef, cooking up a nutritious meal for our hardworking gardeners. Here we’ll share our tried and tested recipes that have been cooked up and wolfed down by our team! If you try any of them out, why not tag us in a photo at @thegatewaycollective on instagram

January is here alongside its colourful variety of new year resolutions, whether it’s cooking at home, Eating more plant based meals or even learning how your body wants to be nourished; We’ve got something we’re excited to launch that might help you out! Throughout the year we’re hoping to share some of the recipes we’ve used at the garden. Each week Ali cooks a nutritious warm meal for our volunteers & visitors, With a focus on using the ingredients we grow, being vegetarian or vegan and not breaking the bank! The first recipe we’re sharing is Thai green squash curry.


  1. In a large pot, Fry diced onion in oil until translucent. At the same time, cook plain white rice (basmati or long grain work great) according to packet instructions.
  2. Add cubed squash to the pot, along with 400ml coconut milk and Thai green curry paste. Stir occasionally, watching for the squash to become partially softened.
  3. Once softened, add in the spinach or kale allowing time for it to wilt.
  4. Once squash is fully softened, add in cooked rice and serve!

Recipe Details

Preparation Time 10 Minutes
Cooking Time 20 Minutes
Serves People


1 large (700g-1kg) butternut squash, Cubed

1 onion, Diced

1 tin (400ml) full fat coconut milk

4 cups (875g) cooked white rice

300g spinach or kale, De-stalked if you're using kale

100g thai green curry paste (If you're making this plant based, make sure to check the ingredients, some include anchovies!)

Oil for frying

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Tried out this recipe? Tag us in a social media post on Instagram at @thegatewaycollective on Instagram or on twitter at @thegatewaycoll !