Butternut Squash and Chickpea Curry
This butternut squash chickpea curry is filled with flavour and guaranteed to impress!
Servings: 6 Servings
Calories: 354cal
Ingredients
- 2 pound butternut squash peeled + cut into half-inch cubes (approx. 6 cups cubed)
- 1 tablespoon coconut oil or use water or broth to sauté for oil-free
- 1 yellow onion diced
- 2 carrots peeled + diced
- 1-2 Thai red chilies finely chopped, optional for heat
- 6 cloves garlic minced
- 1 tablespoon fresh grated ginger approx. one inch nub
- 4 ounce Thai Kitchen red curry paste approx. 5-6 tablespoons
- 2 tablespoons soy sauce or Tamari for gluten-free
- 2 tablespoons maple syrup
- 1 cup frozen peas
- 1 cup vegetable broth
- 13.5 ounce Thai Kitchen unsweetened coconut milk
- 1.5 cups chickpeas cooked or canned
- 4 cups kale stems removed
- 2 tablespoons lime juice approx. 1 large lime
- salt + pepper to taste
Optional
- 1 cup cilantro thick stems removed
- 1 cup Thai basil chopped
- brown rice and/or naan bread for serving
Instructions
- Preheat the oven to 425°F/218°C convection roast and line a baking tray with parchment paper.
- Arrange your squash cubes in a single layer on your baking tray and sprinkle with salt and pepper. Then roast for 25-30 minutes, or until lightly golden brown, and fork tender. Set aside.
- Meanwhile, melt the coconut oil (if using) in a large, deep skillet (or a dutch oven) and then add the onion and carrots and sauté until softened and lightly caramelized, approx. 8-10 minutes. Next, add the chilies, garlic, and ginger and stir consistently until fragrant, approx. 30 seconds.
- Add the red curry paste, soy sauce, maple syrup, peas, broth, coconut milk, chickpeas, and kale to the skillet and simmer for 8-10 minutes.
- Then turn off the heat and add the lime juice, cilantro, and basil if using, and stir in the roasted butternut squash cubes. Taste and add salt and pepper, if needed.
- Serve this butternut squash chickpea curry with rice, naan bread, or pita chips.
Notes
If you don't have a convection oven, use 425°F/218°C bake (or roast, if you have it). It will take an additional 5-10 minutes to roast, depending on the size of your cubes.
Cut your butternut squash cubes as evenly as possible for even roast time.
Leftovers keep in the fridge for 3-4 days, reheat on the stovetop. You may freeze airtight in a freezer-safe container for up to 3 months, but the texture of the vegetables will get softer.
Nutrition
Calories: 354cal | Carbohydrates: 48g | Protein: 11g | Fat: 15g | Saturated Fat: 12g | Sodium: 451mg | Potassium: 1062mg | Fiber: 11g | Sugar: 15g | Vitamin A: 26562IU | Vitamin C: 102mg | Calcium: 265mg | Iron: 4mg
