Description
This vibrant Butternut Squash Curry with Chickpeas is a wholesome, flavorful Thai-inspired dish that combines tender roasted butternut squash with creamy coconut milk, red curry paste, and nutritious chickpeas. Enhanced with fresh spinach and balanced with lime juice and soy sauce, this curry is perfect for a comforting main course served over rice or quinoa.
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 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 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 for about 2 minutes while stirring frequently to release their flavors.
- Build the curry: Add the red curry paste and turmeric to the skillet, stirring to mix well. Pour in the full-fat coconut milk and vegetable broth, then add the drained chickpeas. Stir everything together until combined.
- Simmer the curry: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the skillet and let it cook for 10-15 minutes, allowing flavors to meld and the squash to finish roasting.
- Season and combine: Stir in the soy sauce or tamari, granulated sugar or maple syrup, fresh lime juice, and salt and pepper to taste. Add the roasted butternut squash and baby spinach to the skillet, stirring until the spinach wilts, about 1-2 minutes. Remove from heat.
- Serve: Spoon the curry over cooked rice or quinoa. Garnish with chopped cilantro or basil, lime wedges, chopped peanuts or cashews, and hot sauce as desired. Enjoy immediately.
Notes
- Nutritional estimates do not include rice or additional toppings.
- Sweet potato can be substituted for butternut squash for a variation.
- If red curry paste is unavailable, use 1 tablespoon curry powder with a pinch of cumin and garam masala, though flavor will differ.
- Chickpeas can be replaced with cauliflower or tofu for different texture and taste.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups curry without rice)
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
