Description
This Butternut Squash Curry with Chickpeas is a flavorful and aromatic Thai-inspired vegan dish that combines tender butternut squash, protein-rich chickpeas, and vibrant spices in a creamy coconut milk base. Perfect as a wholesome, comforting one-pot meal, it’s also freezer-friendly and ideal for weeknight dinners or meal prep. The curry is rich in nutrients, balanced in flavors, and easy to customize with your choice of spice level and fresh herbs.
Ingredients
Scale
Main Ingredients
- 1 1/2 tablespoons unrefined coconut oil (or refined for neutral taste, or a neutral oil of choice)
- 1 large onion, diced
- 2 medium carrots, diced
- Kosher salt, to taste
- 4 cloves garlic, minced
- 2-inch piece ginger, grated or finely minced
- 1-3 bird’s eye chili peppers, thinly sliced (optional; only use for spicy!)
- 2 stalks fresh lemongrass, minced or grated (optional but recommended)
- 5 tablespoons red curry paste
- 1 (13.5-ounce) (400 mL) can full-fat coconut milk
- 1 cup (240 mL) low-sodium vegetable broth (or water)
- 5 cups (700-730g) peeled and cubed butternut squash (~2.5 pound butternut squash)
- 2 1/2 tablespoons reduced-sodium soy sauce (or 1 tablespoon Thai Light Soy Sauce)
- 1 1/2 tablespoons coconut sugar (or pure maple syrup)
- 2 15-ounce (425g) cans chickpeas, rinsed and drained
- 4 cups (60g) baby spinach or baby kale (about 4 large handfuls)
- 1 tablespoon lime juice or rice vinegar
- 1 large handful fresh cilantro, roughly chopped
- 1 handful Thai basil leaves
- White rice or brown rice (for serving, optional)
Instructions
- Sauté Vegetables: Heat a Dutch oven or large saucepan over medium-high heat. Add the coconut oil and once shimmering, add diced onions and carrots with a pinch of kosher salt. Cook for 7-8 minutes until vegetables are tender and lightly browned.
- Add Aromatics and Curry Paste: Stir in minced garlic, grated ginger, sliced chili peppers (if using), minced lemongrass (if using), and red curry paste. Cook while stirring frequently for 2 minutes to coat the vegetables and prevent burning. Add a tablespoon or two of water if the mixture begins to stick.
- Incorporate Coconut Milk and Broth: Pour in a few spoons of coconut milk and let it bubble for a minute while stirring well. Add the vegetable broth, scraping the bottom of the pot to release any browned bits. Then add the remaining coconut milk, cubed butternut squash, soy sauce, and coconut sugar, stirring to combine.
- Simmer Curry: Bring the mixture to a boil, then reduce heat to low or medium-low to maintain a rapid simmer. Cook uncovered for 20 minutes, or until the squash is tender and cooked through.
- Partially Blend the Curry: Turn off the heat and use an immersion blender to puree roughly half of the curry, leaving some squash chunks for texture. Alternatively, transfer half of the curry to a blender, puree until mostly smooth, then return it to the pot and stir to combine.
- Add Chickpeas and Greens: Stir in the drained chickpeas and bring the curry back to a gentle simmer. Once simmering, add the baby spinach or kale and stir until the greens are wilted.
- Finish with Lime and Herbs: Turn off the heat. Stir in lime juice or rice vinegar, then season with salt as needed. Tear the Thai basil leaves to release their oils and add them along with chopped cilantro to the curry.
- Serve: Serve the curry over white or brown rice. Garnish with additional cilantro or Thai basil as desired.
Notes
- This curry offers a delicious Thai-inspired vegan option that is aromatic, nutritious, and perfect as a one-pot meal.
- Adjust the number of bird’s eye chili peppers to control spiciness.
- Use refined coconut oil or a neutral oil for a less coconutty flavor if preferred.
- Red curry paste brands vary in heat; adjust quantity to taste.
- This dish is freezer-friendly and meal prep-approved.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 880 mg
- Fat: 21 g
- Saturated Fat: 16 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 0 mg
