Description
A hearty and flavorful Butternut Squash Curry with Chickpeas, featuring tender roasted squash simmered in a rich coconut milk curry with spinach, aromatic spices, and a hint of lime. Perfect served over rice or quinoa, garnished with fresh herbs and nuts for a delicious vegetarian dinner.
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 butternut squash: Preheat the oven to 400 degrees F and grease a large baking sheet with olive oil or line it with parchment paper. Toss the chopped butternut squash with a few tablespoons of olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 45 minutes, until 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 3 minutes until translucent.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for about 2 minutes while stirring frequently to release their flavors.
- Add spices and liquids: Mix in the red curry paste and turmeric, then pour in the coconut milk, vegetable broth, and chickpeas. Stir well to combine all ingredients.
- Simmer the curry: Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover and let it cook for 15 minutes while the squash finishes roasting.
- Season the curry: Stir in the soy sauce or tamari, sugar or maple syrup, fresh lime juice, and salt and pepper to taste.
- Combine roasted squash and greens: Add the roasted butternut squash and baby spinach or kale to the curry. Stir and cook for 1 to 2 minutes until the greens have wilted.
- Serve: Spoon the curry over cooked rice or quinoa. Garnish with chopped cilantro or basil, lime wedges, chopped peanuts or cashews, and hot sauce to taste. Enjoy your meal!
Notes
- Nutritional estimates do not include the rice or additional toppings.
- Sweet potato can be substituted for butternut squash to make a sweet potato curry.
- If red curry paste is not available, substitute with 1 tablespoon curry powder plus a pinch each of ground cumin and garam masala, though flavor will differ.
- Chickpeas can be omitted or replaced with a few cups of cauliflower or tofu for different variations.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
