Chickpea Butternut Squash Curry
A cozy chickpea and butternut squash curry made with coconut milk and red curry paste. Ready in under 45 minutes—perfect for weeknight dinners.
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Ingredients
- 1 tablespoon canola oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 3 tablespoon red curry paste
- 2 cans coconut milk
- ½ butternut squash, peeled and cubed (about 4 cups)
- 1 can chickpeas, drained and rinsed
- 1 teaspoon salt, divided
- 3 cups packed baby spinach
- 1 lime, juice only
Instructions
- Heat canola oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, curry paste, and ½ teaspoon of salt. Cook for another minute, until fragrant.
- Pour in the coconut milk and stir to combine.
- Add the butternut squash, chickpeas, and remaining salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 20 minutes or until the squash is tender.
- Stir in spinach, and cook until wilted about 2 minutes. Finish with a squeeze of fresh lime juice.
- Serve over rice and sprinkle with cilantro.
Notes
- If the curry thickens too much as it simmers, stir in a splash of vegetable broth or water to loosen it up without diluting the flavor. Adjust the seasoning as needed.
- You can substitute some of the squash with sweet potatoes.
Did you try this recipe?Leave a comment + rating and let me know what you think!