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!
Cook time 45 min
Prep time 10 min
Ingredients:
2 squash2 tbsp vegetable oil
1 coriander leaves
1/3 cup curry paste
1.50 cups coconut milk
15 oz chickpeas
1 dash salt
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.
Instructions:
- Peel the butternut squash and cut it into 1-inch cubes. Remove the seeds.
- 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.
- 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.
- 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.
- Add the drained and rinsed chickpeas to the pan.
- Season with a dash of salt to taste and stir well.
- 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.
- 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.
- 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 per serving
4 ServingsCalories 370kcal
Protein 9g
Carbohydrates 40g
Fiber 13g
Sugar 13g
Fat 30g
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