Chickpea and Butternut Squash Curry

Whether you're vegan, vegetarian, or simply aiming to veg it up, this tasty Chickpea and Butternut Squash curry is ready to rock your plate!

Course Main Dish

Cuisine American, Thai

Keyword Butternut Squash Curry, Chickpea and Butternut Curry

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 184kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 pound cubed butternut squash
1 small yellow onion
3 cloves garlic
1 TBSP coconut oil
1 TBSP freshly grated or minced ginger
3 TBSP red curry paste
1 TBSP yellow curry powder (mild or hot)
1 tsp brown sugar (optional)
2 tsp soy sauce
1 can unsweetened coconut milk (15 oz can)
¾ cup vegetable broth or stock
1 can chickpeas (15 oz) drained and rinsed
2 tsp corn starch (to thicken sauce) optional
salt and pepper to taste
ground cayenne pepper to adjust heat to taste
3 cups fresh baby spinach

SERVING SUGGESTIONS + TOPPINGS

¼ cup chopped roasted peanuts plus extra to taste
2-4 TBSP fresh chopped cilantro
basmati rice and/or naan bread for serving

Instructions

Set aside 1 pound of cubed squash. If you're starting with a whole butternut squash, that works too! Peel and cut into 1/2-inch cubes. Measure out 1 pound of squash cubes using a kitchen scale, or use a measuring cup to measure out approx. 3-4 cups of squash.
Peel and finely dice onion. Peel and finely mince garlic. Measure out all remaining ingredients.
If making rice alongside the curry, cook via package instructions while your curry cooks using a rice cooker, pressure cooker, or via stovetop.
Heat a dutch oven, large pot, or large high-sided skillet to medium-high heat with 1 TBSP coconut oil.
Add onions and saute 4-5 minutes. Next add butternut squash, minced garlic, and ginger. Stir to mix.
Season veggies with curry paste, yellow curry powder, brown sugar, and soy sauce. Stir to mix and allow to cook 2-3 minutes until spices are fragrant.
Next add coconut milk, vegetable broth/stock, and chickpeas. Bring the mixture to a simmer then cover and reduce heat to low.
Allow your curry to cook for about 14-16 minutes or until butternut squash cubes are tender and easily pierced with a fork. If you sliced your squash a little bigger it'll take a wee bit longer, but not much.
Allow a spoonful to cool and taste test. Season with salt, pepper, and cayenne to taste. The cayenne will control the heat so feel free to make this curry as mild or as spicy as you'd like! No cayenne pepper? Crushed red pepper flakes work too!
For a thicker curry sauce (love it so!) mix 2 teaspoons of corn starch with 2 teaspoons of water. Whisk to combine and swirl into curry.
Swirl fresh baby spinach into the hot curry to wilt, then top with crushed roasted peanuts and fresh cilantro. Serve with fluffy rice and/or naan bread. Enjoy!

Notes

This delicious curry can be made mild, medium, or HOT! Simply choose the curry powder that fits your spice preference (mild or hot) and also use the ground cayenne pepper to control the heat. I add extra to give mine a kick!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of grain (rice and/or naan) and enjoy!

Nutrition