Description
A vibrant and hearty Butternut Squash Curry with Chickpeas that combines roasted butternut squash, creamy coconut milk, and warming spices for a comforting Thai-inspired dish. This recipe is packed with flavor, nutrients, and is perfect for a satisfying weeknight meal or meal prep.
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 the oven to 400°F and grease a large baking sheet with olive oil or line with parchment paper. Toss the chopped butternut squash with a few tablespoons of olive oil, salt, and pepper. Spread evenly and roast for 30-45 minutes until 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: Stir in the minced garlic and grated ginger, cooking and stirring frequently for about 2 minutes to release their flavors.
- Incorporate spices and liquids: Add the red curry paste and turmeric, stirring to combine. Pour in the coconut milk, vegetable broth, and chickpeas, stirring well to blend the mixture.
- Simmer the curry: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and let it simmer for 10-15 minutes, allowing the flavors to meld and the squash to finish roasting.
- Finish the curry: Stir in soy sauce, sugar (or maple syrup), lime juice, and salt and pepper to taste. Fold in the roasted butternut squash and the baby spinach or kale. Let the greens wilt for 1-2 minutes, then remove from heat.
- Serve: Spoon the curry over cooked rice or quinoa. Garnish with chopped cilantro or basil, additional lime wedges, chopped peanuts or cashews, and a drizzle of hot sauce if desired. Enjoy your flavorful and comforting meal!
Notes
- Nutritional estimates do not include rice or additional toppings.
- You can substitute sweet potato for butternut squash to make a sweet potato curry.
- If red curry paste is unavailable, use 1 tablespoon of curry powder plus a pinch of ground cumin and garam masala, though the flavor will differ.
- Chickpeas can be omitted or substituted with a few cups of cauliflower or tofu for variation.
Nutrition
- Serving Size: 1 cup curry without rice
- Calories: 280
- Sugar: 7g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
