Butternut Squash and Chickpea Curry
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
-
Servings
6 Servings
-
Calories
354 kcal
-
Course
Main Course
-
Cuisine
Thai
Butternut Squash and Chickpea Curry
Description
This recipe roasts evenly cut butternut squash cubes until they develop a light golden color and fork tenderness. Onion and carrots are sautéed with garlic, ginger, and optional Thai chilis in coconut oil to build flavor. Red curry paste, soy sauce, and maple syrup add a robust sweet and spicy curry base once combined with peas, vegetable broth, coconut milk, chickpeas, and kale.
The curry simmers briefly to meld flavors without overcooking the vegetables, maintaining texture. It is finished with fresh lime juice and optional cilantro and Thai basil for brightness and herbaceous notes. The creamy coconut milk enriches the sauce, while the squash and chickpeas provide hearty, wholesome texture.
This curry pairs well with warm naan bread, brown rice, or pita chips. It serves as a balanced vegetarian meal with protein and fiber. The recipe notes recommend cutting squash evenly for uniform roasting and mention reheating leftovers on the stovetop, with options for freezing up to three months.
Ingredients
- 2 pound butternut squash peeled + cut into half-inch cubes (approx. 6 cups cubed)
- 1 tablespoon coconut oil or use water or broth to sauté for oil-free
- 1 yellow onion diced
- 2 carrot peeled + diced
- 1-2 Thai chili finely chopped, optional for heat, red
- 6 cloves garlic minced
- 1 tablespoon ginger approx. one inch nub, fresh grated
- 4 ounce red curry paste approx. 5-6 tablespoons, Thai Kitchen brand
- 2 tablespoons soy sauce or Tamari for gluten-free
- 2 tablespoons maple syrup
- 1 cup peas frozen
- 1 cup vegetable broth
- 13.5 ounce coconut milk unsweetened; brand Thai Kitchen
- 1.5 cups chickpeas cooked or canned
- 4 cups kale stems removed
- 2 tablespoons lime juice approx. 1 large lime
- salt to taste
- black pepper to taste
Optional
- 1 cup cilantro thick stems removed
- 1 cup Thai basil chopped
- brown rice for serving
- naan bread for serving
Instructions
- Preheat the oven to 425°F/218°C convection roast and line a baking tray with parchment paper.
- Arrange your squash cubes in a single layer on your baking tray and sprinkle with salt and pepper. Then roast for 25-30 minutes, or until lightly golden brown, and fork tender. Set aside.
- Meanwhile, melt the coconut oil (if using) in a large, deep skillet (or a dutch oven) and then add the onion and carrots and sauté until softened and lightly caramelized, approx. 8-10 minutes. Next, add the chilies, garlic, and ginger and stir consistently until fragrant, approx. 30 seconds.
- Add the red curry paste, soy sauce, maple syrup, peas, broth, coconut milk, chickpeas, and kale to the skillet and simmer for 8-10 minutes.
- Then turn off the heat and add the lime juice, cilantro, and basil if using, and stir in the roasted butternut squash cubes. Taste and add salt and pepper, if needed.
- Serve this butternut squash chickpea curry with rice, naan bread, or pita chips.
Notes
- If you do not have a convection oven, roast the squash at 425°F/218°C using the regular bake or roast setting; this may take an additional 5-10 minutes depending on cube size.
- Cut butternut squash cubes as evenly as possible to ensure consistent roasting and cooking times.
- Leftovers can be refrigerated for 3-4 days and reheated on the stovetop; freeze in an airtight container for up to 3 months, noting the vegetables may soften after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354cal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Sodium | 451mg | 19% |
| Potassium | 1062mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 15g | 30% |
| Vitamin A | 26562IU | 531% |
| Vitamin C | 102mg | 113% |
| Calcium | 265mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
