Description
A flavorful and creamy Butternut Squash Curry with Chickpeas, packed with warm spices, spinach, and a rich coconut milk base. Perfectly paired with rice or quinoa for a wholesome vegetarian meal.
Ingredients
Scale
Butternut Squash Curry
- 4 cups chopped butternut squash (1 small or 1/2 large)
- 4 tablespoons olive oil, divided
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 1/2 tablespoons red curry paste
- 1/2 teaspoon turmeric
- 13.5 ounce can full-fat coconut milk
- 1/2 cup vegetable broth
- 15 ounce can chickpeas, drained and rinsed
- 2 cups baby spinach or chopped kale
- 1 tablespoon low sodium soy sauce or tamari for gluten free
- 1 tablespoon granulated sugar or maple syrup
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
For Serving
- 4 cups cooked rice or quinoa
- Chopped cilantro or basil
- Additional lime wedges
- Chopped peanuts or cashews
- Hot sauce
Instructions
- Roast the squash: Preheat the oven to 400 degrees F and grease a large baking sheet with olive oil or line it with parchment paper. Add the chopped butternut squash, drizzle with a few tablespoons of olive oil, sprinkle with salt and pepper, then bake for 45 minutes until golden and browned in spots.
- Sauté aromatics: While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3 minutes until translucent.
- Add garlic and ginger: Add the minced garlic and grated ginger to the skillet, cooking and stirring frequently for about 2 minutes until fragrant.
- Add spices and liquids: Stir in the red curry paste and turmeric. Pour in the coconut milk, vegetable broth, and chickpeas, stirring to combine well.
- Simmer curry: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover and let it simmer for 15 minutes, allowing flavors to meld and continuing the squash roasting in the oven.
- Finish the curry: Stir in the soy sauce, sugar, fresh lime juice, salt, and pepper to taste. Add the roasted butternut squash and baby spinach, stirring until the spinach wilts, about 1-2 minutes. Remove from heat.
- Serve: Serve the curry hot over cooked rice or quinoa. Garnish with chopped cilantro or basil, lime wedges, chopped peanuts or cashews, and hot sauce as desired. Enjoy!
Notes
- Nutritional estimates do not include rice or additional toppings.
- You can substitute sweet potato for the butternut squash for a variation in flavor and texture.
- If red curry paste is unavailable, 1 tablespoon curry powder with ground cumin and garam masala can be used, though the flavor will differ.
- Chickpeas can be omitted or replaced with cauliflower or tofu for different protein options.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
