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.
- 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
- Chopped cilantro
- 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).
- 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.
- 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.
- 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.
- Add the chickpeas and kale (or spinach) and simmer for about 5-10 minutes, then add the lime juice.
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