Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butternut squash and chickpea curry in a white bowl with rice and chopped cilantro.

Butternut Squash and Chickpea Curry

★★★★★

5 from 2 reviews
  • Author: Allie
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Diet: Vegan

Description

This creamy butternut squash and chickpea curry is made with: red curry paste, coconut milk, and fire-roasted tomatoes to create a flavor-packed vegan curry.

Ingredients

Scale
  • 1 red onion, diced
  • 1 jalapeno, finely diced
  • 4 garlic cloves, crushed or minced
  • 1 inch grated fresh ginger
  • 3-4 tablespoons red curry paste
  • 2 pounds (907 g) butternut squash, cubed (about 6 cups)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoon tamari, or low-sodium soy sauce
  • 1/2 teaspoon salt, or to taste
  • 2 cans (15.5 oz) chickpeas, drained and rinsed
  • 2 handfuls fresh spinach or de-stemmed kale torn into bite-size pieces
  • 1 lime, juiced

Serving

  • Chopped cilantro

Instructions

  1. Cook the onion and jalapeño with a pinch of salt until the onion starts to become translucent.  For oil-free cooking add a tablespoon of water at a time if the onion sticks to prevent burning (or use a neutral-tasting oil).
  2. Add the minced garlic and grated ginger and cook for about 1 minute.  Then add 3-4 tablespoons (depending on preferred spice level) of red curry paste and mix into the onions.  Cook for about 1 minute.
  3. Then add the cubed butternut squash, tomatoes, coconut milk, tamari, salt, and mix together.  Bring to a gentle boil, then lower the heat to a simmer.  Cook covered for 20-25 minutes or until the squash is soft, stirring occasionally.
  4. Blend half of the curry to make it creamy; use an immersion blender, a regular blender, or mash some of the pieces of squash with a spoon against the side of the pot.
  5. Add the chickpeas and kale (or spinach) and simmer for about 5-10 minutes, then add the lime juice.

Equipment

Notes

Cook covered to ensure too much liquid isn't lost during the cooking process.

If using a regular blender, the hot liquid can create pressure.  Vent the lid with the feeder cap and place a clean kitchen towel over the lid to prevent splatter.

If the curry is too thick, add a little vegetable broth to thin it out, not much though, you don’t want to dilute the flavors.

The squash may take longer to cook if your cubes are large.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: main course
  • Method: stovetop
  • Cuisine: american, Thai inspired

Keywords: butternut squash and chickpea curry, squash chickpea curry

Find it online: https://www.threelittlechickpeas.com/butternut-squash-and-chickpea-curry/