Description
A rich and flavorful Butternut Squash Curry with Chickpeas, packed with aromatic spices, creamy coconut milk, and nutritious greens. This comforting Thai-inspired dish features roasted butternut squash combined with a spicy red curry base, chickpeas, and spinach, served over rice or quinoa for a wholesome and hearty 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°F and grease a large baking sheet with olive oil or line with parchment paper. Add the chopped butternut squash, drizzle with a few tablespoons of olive oil, season with salt and pepper, and bake for 30-45 minutes until the squash is golden and browned in spots.
- Prepare the curry base: 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 2-3 minutes until translucent.
- Add aromatics: Add the minced garlic and grated ginger to the pan and cook, stirring frequently, for about 2 minutes until fragrant.
- Incorporate spices and liquids: Stir in the red curry paste and turmeric. Pour in the coconut milk, vegetable broth, and chickpeas, stirring to combine everything well.
- Simmer the curry: Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover the pan and let it simmer for 10-15 minutes while the squash finishes roasting in the oven.
- Season and finish: Stir in the soy sauce, sugar (or maple syrup), fresh lime juice, and salt and pepper to taste. Add the roasted butternut squash and baby spinach to the curry. Let the spinach wilt for 1-2 minutes, then remove from heat.
- Serve: Serve the curry hot over cooked rice or quinoa. Garnish with chopped cilantro or basil, additional lime wedges, chopped peanuts or cashews, and hot sauce if desired. Enjoy your meal!
Notes
- Nutritional estimates do not include rice or additional toppings.
- You can substitute sweet potato for butternut squash to make a sweet potato curry.
- If red curry paste is unavailable, use 1 tablespoon curry powder plus a pinch of ground cumin and garam masala, though the flavor will differ.
- Chickpeas can be omitted or replaced with cauliflower florets; tofu is also a delicious alternative.
Nutrition
- Serving Size: 1 cup curry without rice or toppings
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
