Description
Learn how to make a delicious Butternut Squash and Chickpea Curry that’s full of flavor and perfect for a cozy night in. Try our recipe now!
Ingredients
- – 1 1/2 tablespoons (22 ml) unrefined coconut oil (use refined for a neutral taste, or a neutral oil of choice)
- – 1 large onion, diced
- – 2 medium carrots, diced
- – Salt to taste
- – 4 cloves garlic, minced
- – 2-inch (5 cm) 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 (75 ml) red curry paste (see Notes below on spiciness level and brands)****
- – 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) of peeled and cubed butternut squash (~2.5 pound butternut squash)
- – 2 1/2 tablespoons (38 ml) reduced-sodium soy sauce (or 1 tablespoon (15 ml) Thai Light Soy Sauce)*****
- – 1 1/2 tablespoons (23 ml) coconut sugar (or pure maple syrup)
- – 2 15-ounce (425g) cans of chickpeas, rinsed and drained
- – 4 cups (60g) baby spinach or baby kale (about 4 large handfuls)
- – 1 tablespoon (15 ml) 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
- Warm up a Dutch oven or a large pot on medium-high heat. Melt the coconut oil, and once it starts to shimmer, toss in the diced onions and carrots with a dash of salt. Sauté the mixture for 7-8 minutes until the veggies are soft and slightly caramelized.
- Mix in the minced garlic, ginger, sliced chili peppers (if desired), lemongrass (if using), and red curry paste. Stir continuously for 2 minutes to coat the vegetables thoroughly and avoid burning. If your pan isn’t nonstick, add a splash of water to keep the mixture moist and prevent sticking.
- Add a few spoonfuls of coconut milk, letting it bubble for a minute while stirring. Pour in the vegetable broth and use a spatula to scrape up any browned bits from the pot’s bottom. Add the rest of the coconut milk, squash cubes, soy sauce, and coconut sugar, mixing everything together.
- Increase the heat until the mixture boils, then lower it to maintain a rapid simmer for about 20 minutes, or until the squash is tender. Turn off the heat and use an immersion blender to partially blend the curry, leaving some squash pieces whole. Alternatively, blend half the curry in a stand blender and return it to the pot, mixing well.
- Incorporate the chickpeas and bring the curry to a gentle simmer. Add the baby spinach or kale, stirring until the greens wilt.
- Switch off the heat and mix in the lime juice or rice vinegar. Adjust the seasoning with salt if necessary. Tear the Thai basil leaves to release their fragrance and add them along with the chopped cilantro.
- Serve the curry over your choice of rice. Decorate with extra cilantro or Thai basil as you like.
Notes
- Opt for refined coconut oil or a neutral oil for a milder flavor.
- Add more bird’s eye chili peppers for a spicier curry, or omit for a mild version.
- Use full-fat coconut milk for a creamier texture, and try Thai Light Soy Sauce for enhanced flavor.