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5.0 from 21 votes

Butternut Squash and Chickpea Curry

This butternut squash chickpea curry is filled with flavour and guaranteed to impress!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 6 Servings
Calories: 354 kcal
Course: Main Course
Cuisine: Thai

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 carrots peeled + diced
  • 1-2 Thai red chilies finely chopped, optional for heat
  • 6 cloves garlic minced
  • 1 tablespoon fresh grated ginger approx. one inch nub
  • 4 ounce Thai Kitchen red curry paste approx. 5-6 tablespoons
  • 2 tablespoons soy sauce or Tamari for gluten-free
  • 2 tablespoons maple syrup
  • 1 cup frozen peas
  • 1 cup vegetable broth
  • 13.5 ounce Thai Kitchen unsweetened coconut milk
  • 1.5 cups chickpeas cooked or canned
  • 4 cups kale stems removed
  • 2 tablespoons lime juice approx. 1 large lime
  • salt + pepper to taste
Optional
  • 1 cup cilantro thick stems removed
  • 1 cup Thai basil chopped
  • brown rice and/or naan bread for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F/218°C convection roast and line a baking tray with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve this butternut squash chickpea curry with rice, naan bread, or pita chips.

Notes

  • If you don't have a convection oven, use 425°F/218°C bake (or roast, if you have it). It will take an additional 5-10 minutes to roast, depending on the size of your cubes.
  • If you don't have a convection oven, use 425°F/218°C bake (or roast, if you have it). It will take an additional 5-10 minutes to roast, depending on the size of your cubes.
  • Cut your butternut squash cubes as evenly as possible for even roast time.
  • Leftovers keep in the fridge for 3-4 days, reheat on the stovetop. You may freeze airtight in a freezer-safe container for up to 3 months, but the texture of the vegetables will get softer.

Nutrition Information

Calories 354cal (18%) Carbohydrates 48g (16%) Protein 11g (22%) Fat 15g (23%) Saturated Fat 12g (60%) Sodium 451mg (19%) Potassium 1062mg (30%) Fiber 11g (44%) Sugar 15g (30%) Vitamin A 26562IU (531%) Vitamin C 102mg (113%) Calcium 265mg (27%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 354

% 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.