Description
This vibrant Butternut Squash Curry with Chickpeas is a comforting, creamy dish packed with warm spices and nourishing ingredients. Roasted butternut squash adds a sweet, caramelized flavor, while coconut milk and red curry paste create a rich, aromatic sauce. Served over rice or quinoa and topped with fresh herbs and nuts, this vegetarian curry is a perfect wholesome 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. Spread the chopped butternut squash on the sheet, drizzle with a few tablespoons of olive oil, and sprinkle with salt and pepper. Roast for 45 minutes, or until the squash is 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 minced garlic and grated ginger to the skillet and cook, stirring frequently, for 2 minutes to release their flavors.
- Incorporate spices and liquids: Stir in the red curry paste and turmeric, cooking briefly. Pour in the coconut milk, vegetable broth, and add the drained chickpeas. Stir well to combine.
- Simmer the curry: Bring the mixture to a boil, then reduce the heat to a simmer, cover, and let cook for 15 minutes, allowing the flavors to meld and ensuring the squash is roasted fully.
- Finish the curry: Stir in the soy sauce or tamari, sugar or maple syrup, fresh lime juice, and season with salt and pepper to taste.
- Combine with roasted squash and greens: Add the roasted butternut squash and baby spinach (or kale) to the skillet. Stir and cook just until the greens wilt, about 1-2 minutes. Remove from heat.
- Serve: Spoon the curry over cooked rice or quinoa. Garnish with chopped cilantro or basil, lime wedges, chopped peanuts or cashews, and hot sauce as desired. Enjoy your hearty and flavorful meal!
Notes
- Nutritional estimates do not include the rice or additional toppings.
- Try substituting sweet potato for butternut squash for a different but equally delicious sweet potato curry.
- If you don’t have red curry paste, substitute 1 tablespoon of curry powder with a pinch of ground cumin and garam masala, although the flavor will vary.
- Chickpeas can be omitted or replaced with cauliflower florets or tofu for alternative protein options.
- Use tamari instead of soy sauce to keep the recipe gluten free.
Nutrition
- Serving Size: 1 cup curry without rice or toppings
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
