Description
This Butternut Squash Curry with Chickpeas is a rich and aromatic Thai-inspired vegan dish, combining creamy coconut milk, tender butternut squash, and hearty chickpeas with vibrant spices and fresh herbs. It’s a wholesome, one-pot meal perfect for weeknight dinners, meal prep, and freezer-friendly cooking, served best over white or brown rice.
Ingredients
Scale
Vegetables and Herbs
- 1 large onion, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 2-inch piece ginger, grated or finely minced
- 1-3 bird’s eye chili peppers, thinly sliced (optional for spice)
- 2 stalks fresh lemongrass, minced or grated (optional but recommended)
- 5 cups (700-730g) peeled and cubed butternut squash (~2.5 pounds)
- 4 cups (60g) baby spinach or baby kale (about 4 large handfuls)
- 1 large handful fresh cilantro, roughly chopped
- 1 handful Thai basil leaves
Pantry Items
- 1 1/2 tablespoons unrefined coconut oil (or refined/neutral oil of choice)
- Kosher salt to taste
- 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)
- 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
- 1 tablespoon lime juice or rice vinegar
Optional for Serving
- White rice or brown rice
Instructions
- Sauté Vegetables: Heat a Dutch oven or large saucepan over medium-high heat. Add the coconut oil, and once shimmering, add the diced onions and carrots with a pinch of kosher salt. Cook for 7-8 minutes until the vegetables are tender and slightly browned.
- Add Aromatics and Curry Paste: Stir in the minced garlic, grated ginger, sliced chili peppers (if using), lemongrass (if using), and red curry paste. Cook for 2 minutes, stirring frequently to coat the vegetables and prevent burning, adding a tablespoon or two of water if needed to avoid sticking.
- Incorporate Liquids and Squash: Pour in a few spoons of the coconut milk and let it bubble for a minute while stirring. Add the vegetable broth, scraping up any browned bits from the pot’s bottom. Then add the remaining coconut milk, cubed butternut squash, soy sauce, and coconut sugar. Stir to combine thoroughly.
- Simmer Curry: Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer. Cook for about 20 minutes until the squash is tender and cooked through.
- Blend Partially: Turn off the heat. Use an immersion blender to purée roughly half of the curry, leaving some chunks of squash intact for texture. Alternatively, transfer half the curry to a stand blender, blend until mostly smooth, then return it to the pot and stir to combine.
- Add Chickpeas and Greens: Stir in the rinsed chickpeas and bring the curry back to a gentle simmer. Add the baby spinach or kale and stir until wilted.
- Finish and Season: Remove from heat and stir in the lime juice or rice vinegar. Taste and adjust seasoning with salt as necessary. Tear the Thai basil leaves to release their aroma and add them along with the chopped cilantro to the curry.
- Serve: Serve the curry hot over cooked white or brown rice. Garnish with additional cilantro or Thai basil leaves if desired.
Notes
- This curry is vegan, wholesome, and packed with vibrant Thai flavors, making it a nutritious and hearty meal option.
- Using refined coconut oil gives a neutral taste, but unrefined coconut oil adds more coconut aroma.
- The level of spiciness can be adjusted by the number of bird’s eye chili peppers used, or omitted entirely for a mild flavor.
- Fresh lemongrass is recommended to boost authentic citrusy flavors but can be skipped if unavailable.
- This dish is freezer-friendly and perfect for meal prep; store in airtight containers and reheat gently.
- Red curry paste brands vary in heat—adjust quantity based on your preferred spice level.
- Serve with either white or brown rice according to your dietary preferences.
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
