Healthy Diet

Chickpea and Butternut Squash Curry

December 22, 2022

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Created On: December 20, 2022 | By Debbie | 3 Comments

Want dinner on the desk in a rush? We love wholesome one pot meals like this chickpea and butternut squash curry which may be whipped up in nearly half-hour. Purple curry paste provides tons of taste and a few warmth which is balanced out by the sweetness from the butternut squash and coconut milk.

We love having theme nights to make meal planning simpler for the week. To date we’ve got taco evening (these lentil tacos are a favorite!) and do-it-yourself pizza evening however we would want so as to add curry evening quickly. I typically flip to curry after I’m undecided what to make for dinner however have just a few veggies within the fridge that must be used up as a result of we all the time have some coconut milk and curry paste within the pantry.

In actual fact, I’ve a number of curry recipes on the weblog already since we find it irresistible a lot! Remember to additionally take a look at this 6 ingredient red lentil curry, red pepper chickpea curry, and vegan peanut curry.

Why You’ll Love this Recipe

A easy one pot meal that may be on the desk in below 40 minutes.
The right recipe for utilizing up pantry staples like coconut milk, chickpeas, and rice.
This recipe is vegan, gluten free, dairy free, and egg free.

Origins of Purple Curry

This chickpea and butternut squash curry recipe is impressed by the flavors and cooking technique of a Thai pink curry. Purple curry is a well-liked Thai dish constituted of pink curry paste, coconut milk and protein (both meat or tofu). The key to all the flavour within the dish is the pink curry paste which is constituted of pink chili peppers, lemongrass, garlic, turmeric, and shrimp paste.

You will discover vegetarian manufacturers of pink curry paste within the retailer that shouldn’t have fish, simply double verify the ingredient label. If you wish to check out a extra conventional curry recipe, take a look at this Thai red curry recipe from Scorching Thai Kitchen.

Substances You’ll Want

chickpea and butternut squash ingredients in small bowls with labels.

Butternut Squash: the gentle sweetness of the butternut squash pairs so nicely with the spiciness of the pink curry paste. For those who don’t have butternut squash you possibly can substitute peeled and cubed candy potatoes. We love utilizing butternut squash in a wide range of dishes like this roasted butternut squash soup.
Chickpeas: chickpeas are a simple and scrumptious means so as to add plant-based protein to this meal.
Spinach: provides a pop of colour and vitamins. You should use chopped kale should you don’t have spinach.
Coconut Milk: we normally use full fats canned coconut milk as a result of the wealthy creaminess is scrumptious in curry dishes like this one. You may also use lite coconut milk.
Purple Curry Paste: packs all of the scrumptious taste that you just historically affiliate with Thai curry. Double verify the components to ensure it doesn’t comprise fish if you wish to make this dish vegan.
Ginger: use contemporary grated ginger moderately than floor ginger as a result of the flavour is a lot stronger.

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

Step by 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 pink curry paste and ginger. Prepare dinner for one more 1-2 minutes.

skillet with butternut squash and coconut milk added.

Step Two: Stir within the cubed butternut squash and coconut milk. Deliver to a simmer and prepare dinner till squash is fork tender, about 15-20 minutes.

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

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

chickpea and butternut squash curry dished up on plate over rice and garnished with fresh cilantro.

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

Skilled Suggestions

Decrease prep work. Purchase pre-chopped butternut squash from the shop if you wish to save your self the additional step of chopping up the squash.
Use contemporary ginger. Contemporary ginger root has much more taste than ginger powder. I simply toss any leftover ginger root within the freezer in order that it retains for a very long time. (Plus, frozen ginger is less complicated to grate!)
Swap up the protein: as a substitute of chickpeas, you possibly can use 1/2 of a 16 oz container of agency tofu. Simply minimize it into cubes and toss into the curry over the last step with the spinach in order that it heats by.

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 nicely. 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 fridge in a single day earlier than reheating.

Do it’s a must to peel butternut squash earlier than cooking?

The peel on butternut squash is edible so you’ll be able to eat skip the peeling step if you need. Nonetheless, I favor peeling mine for dishes like this curry.

What do you serve with butternut squash curry?

Serve this curry over cooked rice and garnish with contemporary cilantro and chopped peanuts. You may also serve with pita or naan for dipping.

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