Butternut Squash Curry with Chickpeas
User Reviews
5
Butternut Squash Curry with Chickpeas
Description
Butternut Squash Curry with Chickpeas marries the natural sweetness of butternut squash and the hearty texture of chickpeas in a fragrant, coconut milk–based curry. The foundation begins with sautéed onions, carrots, garlic, ginger, and optional spices like lemongrass and bird's eye chili peppers that contribute a warm, layered flavor profile. Red curry paste provides the spicy and savory base. The dish is simmered gently, allowing the squash to become tender while absorbing the curry flavors.
The combination of coconut milk and vegetable broth creates a smooth and creamy sauce that coats the squash and chickpeas. Soy sauce and coconut sugar balance the savory and sweet elements, while fresh lime juice and herbs like cilantro and Thai basil brighten the curry just before serving.
Typically served over white or brown rice, this curry offers a satisfying meal with a mix of textures: soft squash, tender chickpeas, and leafy spinach or kale stirred in at the end adds freshness and color.
Variations in ingredients, such as substituting galangal for ginger or adjusting chili heat, allow customization to personal taste preferences. Using fresh lemongrass and Thai soy sauce, when available, enhances authenticity but is optional.
Ingredients
- 1 1/2 tablespoons coconut oil use refined for a neutral taste, or a neutral oil of choice, unrefined
- 1 onion diced, large
- 2 carrot diced, medium
- kosher salt to taste
- 4 cloves garlic minced
- 2- inch ginger grated or finely minced, piece
- 1-3 bird's eye chili peppers thinly sliced (optional; only use for spicy!
- 2 talks lemongrass minced or grated (optional but recommended, fresh
- 5 tablespoons red curry paste (see Notes below on spiciness level and brands)****
- 1 (13.5-ounce) coconut milk 400 mL can, full-fat
- 1 cup vegetable broth or water, 240 mL, low-sodium
- 5 cups butternut squash ~ 2.5 pound butternut squash, 700-730 g, peeled and cubed
- 2 1/2 tablespoons soy sauce or 1 tablespoon Thai Light Soy Sauce, reduced-sodium
- 1 1/2 tablespoons coconut sugar (or pure maple syrup)
- 2 ounce chickpeas 425 g cans, rinsed and drained
- 4 cups baby spinach about 4 large handfuls, or baby kale, 60 g
- 1 tablespoon lime juice rice vinegar, or other
- 1 large handful cilantro roughly chopped, fresh
- 1 handful basil leaves Thai variety
- white rice for serving, optional, or brown rice
Instructions
- Heat a Dutch oven or a large saucepan over medium-high heat. Add the coconut oil, and once shimmering, add the onions and carrots along with a pinch of kosher salt. Cook the vegetables for 7-8 minutes, or until they are tender and lightly browned.
- Add the garlic, ginger, chili peppers (if using), lemongrass (if using), and red curry paste, and cook for 2 minutes, stirring frequently to coat the vegetables & prevent burning. If not using a nonstick pan, you'll likely need to add a tablespoon or two of water to prevent the mixture from drying out, sticking, and burning.
- Pour in a couple spoons of the coconut milk and allow it to bubble for a minute, stirring well. Add the vegetable broth, stirring with a spatula to scrape up any browned bits stuck to the bottom of the pot. Pour in the remaining coconut milk, cubed squash, soy sauce, and coconut sugar, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender and cooked through. Turn off the heat and use an immersion blender to blend roughly half of the curry. Make sure to leave some chunks of squash intact. Alternatively, transfer half of the curry to a stand blender. Blend until the mixture is puréed and mostly smooth, then return it to the pan and stir to combine.
- Stir in the chickpeas and bring the curry to a gentle simmer. Once simmering, stir in the baby spinach or kale, stirring until the greens have wilted.
- Turn off the heat, and stir in the lime juice or rice vinegar. Taste for seasonings, adding salt as needed. Tear the Thai basil leaves to release their oils; add them to the curry, along with the chopped cilantro.
- Serve the curry over rice. Garnish with additional cilantro or Thai basil as desired.
Notes
- Galangal can be used instead of ginger for a traditional Thai flavor if available.
- Adjust the number of bird's eye chilies according to desired spiciness; serrano peppers can be substituted if chilies are unavailable.
- Prepare lemongrass by peeling several layers and using only the tender white bulb; see instructional videos for peeling techniques.
- Red curry paste brands vary in heat; adjust amounts based on preference and brand strength.
- Thai light soy sauce is saltier than regular soy sauce; adjust quantities accordingly and use tamari for gluten-free option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6with rice
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 880mg | 37% |
| Potassium | 1079mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 19817IU | 396% |
| Vitamin C | 55mg | 61% |
| Calcium | 179mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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