Need dinner on the table in a hurry? We love healthy one pot meals like this chickpea and butternut squash curry which can be whipped up in just about 30 minutes. Red curry paste adds tons of flavor and some heat which is balanced out by the sweetness from the butternut squash and coconut milk.
We love having theme nights to make meal planning easier for the week. So far we have taco night (these lentil tacos are a fave!) and homemade pizza night but we might need to add curry night soon. I often turn to curry when I’m not sure what to make for dinner but have a few veggies in the fridge that need to be used up because we always have some coconut milk and curry paste in the pantry.
In fact, I have several curry recipes on the blog already since we love it so much! Be sure to also check out this 6 ingredient red lentil curry, red pepper chickpea curry, and vegan peanut curry.
This chickpea and butternut squash curry recipe is inspired by the flavors and cooking method of a Thai red curry. Red curry is a popular Thai dish made from red curry paste, coconut milk and protein (either meat or tofu). The secret to all the flavor in the dish is the red curry paste which is made from red chili peppers, lemongrass, garlic, turmeric, and shrimp paste.
You can find vegetarian brands of red curry paste in the store that do not have fish, just double check the ingredient label. If you want to try out a more traditional curry recipe, check out this Thai red curry recipe from Hot Thai Kitchen.
See recipe card below for a full list of ingredients and measurements.
Step One: Saute the onion and oil in a deep skillet until onion is softened. Stir in the red curry paste and ginger. Cook for another 1-2 minutes.
Step Two: Stir in the cubed butternut squash and coconut milk. Bring to a simmer and cook until squash is fork tender, about 15-20 minutes.
Step Three: Stir in the chickpeas, spinach, and sugar. Cook until the spinach is wilted. Stir in juice from 1/2 lime. Taste and add salt as needed.
Step Four: Serve over cooked rice with more lime wedges and some chopped fresh cilantro.
Yes! This butternut squash curry freezes well. Just allow to cool to room temperature and store in an airtight container in the freezer for up to 3 months. Allow to thaw in the fridge overnight before reheating.
The peel on butternut squash is edible so you can eat skip the peeling step if you want. However, I prefer peeling mine for dishes like this curry.
Serve this curry over cooked rice and garnish with fresh cilantro and chopped peanuts. You can also serve with pita or naan for dipping.
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Need dinner on the table in a hurry? We love healthy one pot meals like this chickpea and butternut squash curry which can be whipped up in just about 30 minutes.
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Add oil and onion to a large skillet and sauté for 2-3 minutes. Stir in the curry paste and ginger and cook another 1-2 minutes
Add the butternut squash and coconut milk. Bring to a simmer and cook until squash is fork tender, about 15-20 minutes.
Stir in the chickpeas, sugar, and spinach. Cook until spinach is wilted, about 2-3 minutes.
Stir in juice from 1/2 lime. Taste and add salt as needed. Serve over cooked rice with more lime wedges and fresh cilantro.
Serving: 1serving | Calories: 463kcal | Carbohydrates: 48g | Protein: 14g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 81mg | Potassium: 1289mg | Fiber: 12g | Sugar: 10g | Vitamin A: 19027IU | Vitamin C: 46mg | Calcium: 199mg | Iron: 9mg
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