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!
- 29 Apr 2024
- Cook time 45 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
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:
- 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 Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 13g | 34% |
| Sugar 13g | 13% |
| Fat | |
| Fat 30g | 35% |
| Saturated 18g | 63% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 600ug | 66% |
| Choline 54mg | 10% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.92mg | 12% |
| Vitamin B6 0.90mg | 53% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 27% |
| Vitamin E 0.63mg | 4% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.58mg | 0% |
| Iron, Fe 3.71mg | 34% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 930mg | 27% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 1.81mg | 16% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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