Description
A flavorful and comforting vegan curry featuring tender butternut squash and protein-rich chickpeas in a creamy coconut milk base, spiced with red curry paste.
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste (or 1-2 tbsp curry powder)
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 (13.5 oz) can full-fat coconut milk
- 1.5 cups vegetable broth
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 cups fresh spinach
- Juice of 1 lime
- Salt and pepper to taste
- Cooked rice or naan, for serving
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the red curry paste (or curry powder) and cook for 1-2 minutes, stirring constantly, until aromatic.
- Add the cubed butternut squash, coconut milk, and vegetable broth to the pot. Bring to a simmer.
- Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the butternut squash is tender.
- Stir in the rinsed and drained chickpeas and the fresh spinach. Cook for another 3-5 minutes, or until the spinach has wilted.
- Remove from heat. Stir in the lime juice and season with salt and pepper to taste.
- Serve hot over cooked rice or with naan bread, garnished with fresh cilantro if desired.
Notes
- For a spicier curry, use more red curry paste or add a pinch of red pepper flakes.
- If butternut squash is unavailable, sweet potato can be substituted.
- Ensure the curry is cooked until the butternut squash is fork-tender before proceeding.