Description
A vibrant and comforting Butternut Squash Curry with Chickpeas, featuring roasted butternut squash simmered in a flavorful coconut milk and red curry paste sauce with spinach and served over rice or quinoa. This vegetarian and gluten-free dish is perfect for a nutritious and delicious main course.
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 with parchment paper. Add the chopped butternut squash, drizzle with a few tablespoons of olive oil, sprinkle with a little salt and pepper, and bake 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: Add the minced garlic and grated ginger to the skillet and cook, stirring frequently, for about 2 minutes until fragrant.
- Incorporate spices and liquids: Stir in the red curry paste and turmeric. Pour in the coconut milk, vegetable broth, and chickpeas. Stir well to combine.
- Simmer the curry: Bring the mixture to a boil, then lower the heat to a gentle simmer and cover. Let it cook for 15 minutes while the squash finishes roasting.
- Season and combine: Stir in the soy sauce, granulated sugar (or maple syrup), lime juice, and salt and pepper to taste. Add the roasted butternut squash and baby spinach to the skillet, stirring until the spinach wilts, about 1-2 minutes. Then remove from heat.
- Serve: Serve the curry hot over cooked rice or quinoa. Garnish with chopped cilantro or basil, additional lime wedges, chopped peanuts or cashews, and hot sauce to taste. Enjoy!
Notes
- Nutritional estimates do not include rice or additional toppings.
- You can substitute sweet potato for the butternut squash for a sweet potato curry variation.
- If red curry paste is unavailable, use 1 tablespoon curry powder with a pinch of ground cumin and garam masala, noting the flavor will differ.
- Chickpeas can be omitted or replaced with cauliflower florets or tofu for different protein options.
- Roasting the butternut squash enhances its sweetness and texture before adding it to the curry.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
