Description
A vibrant and hearty Thai-inspired Butternut Squash Curry with Chickpeas, combining tender roasted squash, creamy coconut milk, and warming spices. This comforting plant-based dish is perfect served over rice or quinoa and garnished with fresh herbs and nuts for added texture.
Ingredients
Scale
Butternut Squash Curry
- 4 cups chopped butternut squash (1 small or 1/2 large)
- 4 tablespoons olive oil, divided
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 1/2 tablespoons red curry paste
- 1/2 teaspoon turmeric
- 13.5 ounce can full-fat coconut milk
- 1/2 cup vegetable broth
- 15 ounce can chickpeas, drained and rinsed
- 2 cups baby spinach or chopped kale
- 1 tablespoon low sodium soy sauce or tamari for gluten free
- 1 tablespoon granulated sugar or maple syrup
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
For Serving
- 4 cups cooked rice or quinoa
- Chopped cilantro or basil
- Additional lime wedges
- Chopped peanuts or cashews
- Hot sauce
Instructions
- Roast the squash: Preheat your oven to 400°F (200°C) and grease a large baking sheet with olive oil or line it with parchment paper. Spread the chopped butternut squash on the sheet, drizzle with a few tablespoons of olive oil, and season with salt and pepper. Roast for 30-45 minutes until the squash is golden and browned in spots.
- Prepare the curry base: While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add aromatics: Incorporate the minced garlic and grated ginger into the skillet. Cook while stirring frequently for about 2 minutes to release their flavors.
- Build the curry flavor: Stir in the red curry paste and turmeric, coating the onion mixture evenly. Then pour in the full-fat coconut milk, vegetable broth, and add the rinsed chickpeas. Stir everything together well.
- Simmer the curry: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the skillet and let it cook for 10-15 minutes, allowing flavors to meld and the squash to finish roasting.
- Finish the curry: Stir in the soy sauce or tamari, sugar or maple syrup, fresh lime juice, and add salt and pepper to taste. Next, fold in the roasted butternut squash and baby spinach, letting the spinach wilt for 1-2 minutes before removing from heat.
- Serve and garnish: Serve the curry hot over cooked rice or quinoa. Garnish with chopped cilantro or basil, additional lime wedges, chopped peanuts or cashews, and a drizzle of hot sauce for a spicy kick. Enjoy your comforting and flavorful meal!
Notes
- Nutritional values do not include rice or any additional toppings.
- For a variation, substitute sweet potato for the butternut squash to make a sweet potato curry.
- If you can’t find red curry paste, use 1 tablespoon curry powder plus a pinch of ground cumin and garam masala, although the flavor will differ.
- You can omit chickpeas or replace them with cauliflower florets; tofu is also a great alternative protein option.
Nutrition
- Serving Size: 1 cup curry (without rice or toppings)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
