Thai red curry with butternut squash and chickpeas

Thai red curry with butternut squash and chickpeas is a delicious and aromatic dish that's perfect for a cozy dinner. The sweetness of the butternut squash perfectly balances the spice of the Thai red curry paste, and the chickpeas add a nice protein boost. It's a simple and nutritious meal that's sure to impress your family or guests.

Ingredients:

Instructions:

Tips:

- Choose fresh and firm butternut squash for better texture and taste.

- Adjust the amount of curry paste according to your preferred spice level.

- Using full-fat coconut milk will give a richer and creamier curry, but you can use light coconut milk for a lower-fat option.

- Consider garnishing with toasted nuts or seeds for added crunch and flavor.

- You can add other vegetables like bell peppers or snap peas for more variety and nutrition.

- Make the curry ahead of time and store it in the fridge for the flavors to deepen; it often tastes even better the next day.

This Thai red curry with butternut squash and chickpeas is a vibrant and flavorful dish that's both comforting and healthy. The combination of spicy curry paste, creamy coconut milk, and sweet butternut squash is truly irresistible. Whether you're making it for a weeknight dinner or a special occasion, this dish is sure to be a hit. Serve it with steamed rice or naan for a complete meal.