Chickpea and Butternut Squash Curry

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Created On: December 20, 2022 | Through Debbie | 3 Feedback

Want dinner at the desk in a rush? We adore wholesome one pot foods like this chickpea and butternut squash curry which can also be whipped up in with regards to half-hour. Pink curry paste provides heaps of taste and a few warmth which is balanced out by means of the beauty from the butternut squash and coconut milk.

We adore having theme nights to make meal making plans more uncomplicated for the week. Up to now we’ve taco night time (those lentil tacos are a favorite!) and home made pizza night time however we may want to upload curry night time quickly. I steadily flip to curry once I’m no longer positive what to make for dinner however have a couple of veggies within the refrigerator that want to be used up as a result of we at all times have some coconut milk and curry paste within the pantry.

In truth, I’ve a number of curry recipes at the weblog already since we like it such a lot! Make sure you additionally take a look at this 6 element purple lentil curry, purple pepper chickpea curry, and vegan peanut curry.

Why You’ll Love this Recipe

A easy one pot meal that may be at the desk in beneath 40 mins.
The very best recipe for the usage of up pantry staples like coconut milk, chickpeas, and rice.
This recipe is vegan, gluten loose, dairy loose, and egg loose.

Origins of Pink Curry

This chickpea and butternut squash curry recipe is encouraged by means of the flavors and cooking way of a Thai purple curry. Pink curry is a well-liked Thai dish constructed from purple curry paste, coconut milk and protein (both meat or tofu). The name of the game to the entire taste within the dish is the purple curry paste which is constructed from purple chili peppers, lemongrass, garlic, turmeric, and shrimp paste.

You’ll be able to to find vegetarian manufacturers of purple curry paste within the retailer that don’t have fish, simply double test the element label. If you wish to have to check out out a extra conventional curry recipe, take a look at this Thai purple curry recipe from Sizzling Thai Kitchen.

Substances You’ll Want

chickpea and butternut squash ingredients in small bowls with labels.

Butternut Squash: the delicate sweetness of the butternut squash pairs so neatly with the spiciness of the purple curry paste. If you happen to don’t have butternut squash you need to exchange peeled and cubed candy potatoes. We adore the usage of butternut squash in quite a lot of dishes like this roasted butternut squash soup.
Chickpeas: chickpeas are a very easy and scrumptious means so as to add plant-based protein to this meal.
Spinach: provides a pop of colour and vitamins. You’ll be able to use chopped kale for those who don’t have spinach.
Coconut Milk: we most often use complete fats canned coconut milk for the reason that wealthy creaminess is scrumptious in curry dishes like this one. You’ll be able to additionally use lite coconut milk.
Pink Curry Paste: packs the entire scrumptious taste that you just historically go together with Thai curry. Double test the components to verify it does no longer include fish if you wish to make this dish vegan.
Ginger: use recent grated ginger relatively than flooring ginger for the reason that taste is such a lot more potent.

See recipe card under for a complete checklist of components and measurements.

Step by means of Step

cooked red curry paste and red onion in skillet.

Step One: Saute the onion and oil in a deep skillet till onion is softened. Stir within the purple curry paste and ginger. Prepare dinner for any other 1-2 mins.

skillet with butternut squash and coconut milk added.

Step Two: Stir within the cubed butternut squash and coconut milk. Carry to a simmer and cook dinner till squash is fork smooth, about 15-20 mins.

skillet with chickpeas and wilted spinach mixed with the rest of the curry ingredients.

Step 3: Stir within the chickpeas, spinach, and sugar. Prepare dinner till the spinach is wilted. Stir in juice from 1/2 lime. Style and upload salt as wanted.

Step 4: Serve over cooked rice with extra lime wedges and a few chopped recent cilantro.

Skilled Pointers

Decrease prep paintings. Purchase pre-chopped butternut squash from the shop if you wish to save your self the additional step of slicing up the squash.
Use recent ginger. Recent ginger root has much more taste than ginger powder. I simply toss any leftover ginger root within the freezer in order that it assists in keeping for a very long time. (Plus, frozen ginger is more uncomplicated to grate!)
Transfer up the protein: as an alternative of chickpeas, you need to use 1/2 of a 16 oz. container of multinational tofu. Simply reduce it into cubes and toss into the curry all over the ultimate step with the spinach in order that it heats via.

butternut squash and chickpea curry in low bowl garnished with cilantro and lime wedges.

Recipe FAQs

Can I freeze this recipe?

Sure! This butternut squash curry freezes neatly. Simply permit to chill to room temperature and retailer in an hermetic container within the freezer for as much as 3 months. Permit to thaw within the refrigerator in a single day ahead of reheating.

Do you must peel butternut squash ahead of cooking?

The peel on butternut squash is suitable for eating so you’ll be able to devour skip the peeling step if you wish to have. On the other hand, I choose peeling mine for dishes like this curry.

What do you serve with butternut squash curry?

Serve this curry over cooked rice and garnish with recent cilantro and chopped peanuts. You’ll be able to additionally serve with pita or naan for dipping.

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