Can I use frozen butternut squash?

Yes, you can use frozen butternut squash. Frozen squash works well in soups and curries and cuts down on a lot of prep time. No need to thaw, add it into the curry as per the instructions without thawing.

How to pick a butternut squash?

Butternut squash is a winter squash that can sometimes be found at the store year-round, but it's best in the early fall through the winter months. Winter squashes have thick skin and can be stored for long periods. Look for one with no green spots, mold, or bruises. A few scratches or nicks are fine, but no deep cuts. It should feel heavy for its size.

Can I make this ahead of time?

Yes, the entire recipe can be made ahead of time. Cook the recipe as per the instructions, cool, and store in the refrigerator for up to 5 days in an airtight container. Reheat in a pot on the stovetop, covered, until warmed through, stirring occasionally. If it becomes too thick, add vegetable broth to thin it back out.

Butternut Squash Chickpea Curry - Three Little Chickpeas

Description

This creamy butternut squash and chickpea curry is made with red curry paste, coconut milk, and fire-roasted tomatoes, resulting in a flavorful vegan dish.

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 5 1/2-6 cups)
1 can (14.5 oz/411 g) fire-roasted diced tomatoes
1 can (13.5 oz/398 mL) coconut milk
2 tablespoon tamari, or low-sodium soy sauce
1/2 teaspoon salt, or to taste
2 cans (15.5 oz/439 g each) chickpeas, drained and rinsed
2 handfuls fresh spinach or de-stemmed kale, torn into bite-size pieces
1 lime, juiced

Serving

Chopped cilantro
Rice

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Instructions

Preheat a Dutch oven or large sauté pan (that has a lid) over medium heat, 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 to deglaze the pan if the onion sticks to prevent burning (or cook the onions in a neutral-tasting oil).
Add the minced garlic and grated ginger and cook for about 1 minute. Then add 3 or 4 tablespoons (depending on preferred spice level) of red curry paste and mix into the onions. Cook for about 1 minute. Lower the heat if needed to prevent things from burning.
Then add the cubed butternut squash, tomatoes, coconut milk, tamari, and salt, then mix. Bring to a gentle boil, then lower the heat to a gentle 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 spinach (or kale) and simmer for about 5-10 minutes, then add the lime juice.

Notes

Keep the curry covered while cooking to prevent excessive evaporation of liquid. Even covered, a wide short-sided pan will probably have more evaporation than a tall pot.

If the curry is too thick for your liking, add a little vegetable broth to thin it out. Don't use too much, you don't want to dilute the flavors.

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.

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

Having a cup of water nearby is helpful for oil-free cooking

The nutrition facts do not include any added oil used for cooking.

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