Thai red curry with butternut squash and chickpeas

Savor the exotic flavors of Thai cuisine with this easy and delectable Thai Red Curry featuring tender butternut squash and protein-packed chickpeas simmered in a rich coconut milk base. Ready in under an hour, this hearty vegetarian dish is perfect for a cozy dinner and sure to become a staple in your recipe rotation. Try it out now for a taste of Thailand at home!

  • 04 Feb 2025
  • Cook time 45 min
  • Prep time 10 min
  • 4 Servings
  • 7 Ingredients

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:

2 squash
910g
2 tbsp vegetable oil
27g
1 coriander leaves
4g
1/3 cup curry paste
80g
1.50 cups coconut milk
340g
15 oz chickpeas
430g
1 dash salt
0.40g

Instructions:

1. Prepare the Butternut Squash:
- Peel the butternut squash and cut it into 1-inch cubes. Remove the seeds.
2. Cooking the Squash:
- Heat the 2 tablespoons of vegetable oil in a large pan or pot over medium heat.
- Add the cubed butternut squash to the pan and sauté for about 5-7 minutes until they start to soften and develop a golden color around the edges.
3. Add the Curry Paste:
- Stir in the 1/3 cup of Thai red curry paste. Cook for an additional 2-3 minutes, making sure the paste coats the squash evenly and starts to become fragrant.
4. Incorporate the Coconut Milk:
- Pour in the 1.5 cups of coconut milk and stir well to combine with the curry paste and squash.
- Bring the mixture to a gentle simmer.
5. Add Chickpeas and Season:
- Add the drained and rinsed chickpeas to the pan.
- Season with a dash of salt to taste and stir well.
6. Simmer:
- Reduce the heat to low, cover, and let the curry simmer gently for about 15-20 minutes, or until the butternut squash is tender and cooked through. Stir occasionally to prevent sticking.
7. Finishing Touches:
- Once the squash is cooked and the flavors are well combined, remove the curry from heat.
- Roughly chop the coriander leaves and sprinkle them generously over the curry just before serving.
8. Serve:
- Serve the Thai red curry with butternut squash and chickpeas hot, accompanied by steamed rice or your favorite type of bread.

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.

Nutrition Facts
Serving Size450 grams
Energy
Calories 370kcal19%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 40g11%
Fiber 13g34%
Sugar 13g13%
Fat
Fat 30g35%
Saturated 18g63%
Cholesterol 0.00mg-
Vitamins
Vitamin A 600ug66%
Choline 54mg10%
Vitamin B1 0.09mg8%
Vitamin B2 0.17mg13%
Vitamin B3 1.92mg12%
Vitamin B6 0.90mg53%
Vitamin B9 90ug22%
Vitamin B12 0.00ug0%
Vitamin C 24mg27%
Vitamin E 0.63mg4%
Vitamin K 16ug13%
Minerals
Calcium, Ca 100mg8%
Copper, Cu 0.58mg64%
Iron, Fe 3.71mg34%
Magnesium, Mg 90mg21%
Phosphorus, P 210mg17%
Potassium, K 930mg27%
Selenium, Se 8ug15%
Sodium, Na 190mg13%
Zinc, Zn 1.81mg16%
Water
Water 340g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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