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This butternut squash and chickpea curry recipe is amazing for warming up during the cooler months. Serve over rice for comfort in a bowl!
Ingredients
- Butternut squash: 1 medium, diced into ¾-inch pieces (700 g, about 5 cups)
- Oil: 1 teaspoon
- Mild yellow curry powder: 2 teaspoons, divided
- Coconut oil: 1 tablespoon
- Shallot: 1 large, diced (50 g, ½ cup diced)
- Garlic: 4 cloves, minced or grated
- Ginger: 1-inch piece, grated
- Red curry paste: 2 tablespoons (30 g)
- Crushed or diced tomatoes: 1 can (14 oz / 398 mL)
- Coconut milk: 1 can (14 oz / 400 mL)
- Vegetable stock or water: 1–2 cups (250–500 mL)
- Soy sauce or tamari: 1 tablespoon (15 mL)
- Coconut sugar: 1 tablespoon (15 g)
- Chickpeas: 1 can (540 mL / 19 oz) or 2 cups cooked
- Baby spinach: 4 cups (85 g)
- Cilantro: ¼ cup, finely chopped
- Lime juice: From ½ lime
- For serving: Cilantro, cooked rice, peanuts, lime wedges
Instructions
- Prepare the Squash:
- Preheat the oven to 400°F. Cut both ends off the squash, peel it, then cut in half crosswise. Slice each piece in half vertically to make 4 pieces. Scoop out and discard the seeds and pulp. Cut into ¾-inch pieces.
- Roast Squash:
- Transfer squash to a baking sheet. Drizzle with 1 teaspoon oil, season with 1 teaspoon curry powder, salt, and pepper. Toss to coat. Roast on the middle rack for 24–28 minutes, stirring halfway, until tender and golden-brown.
- Saute Shallot:
- In a large pot, heat 1 tablespoon coconut oil over medium heat. Add shallots and cook for 3–5 minutes, stirring often, until tender.
- Add Ginger, Garlic & Spices:
- Add garlic, ginger, 1 teaspoon curry powder, and curry paste. Cook for 1–2 minutes, stirring constantly, to toast the spices.
- Add Liquids & Chickpeas:
- Add tomatoes, chickpeas, coconut milk, and 1 cup broth. Scrape bottom of pot to loosen brown bits. Season with salt and pepper. Bring to a simmer over high heat. Reduce to medium-low and cook for 12–15 minutes, until slightly reduced.
- Optional - Blend Curry:
- For a thicker curry, blend 2 cups of the curry with 1 cup roasted squash. Return to pot. Alternatively, pulse with immersion blender before adding spinach.
- Finish Curry:
- Add spinach, soy sauce, and coconut sugar. Cook for 2–4 minutes, stirring occasionally, until spinach wilts. Add squash, lime juice, and chopped cilantro. Adjust with more broth if needed.
- Serve Curry:
- Divide between bowls with rice. Top with more cilantro, lime, and peanuts if desired.
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Notes
To serve as a butternut squash curry soup, increase the broth to 4 cups. For varying thickness, use 1–5 cups of broth. Start with 1 cup and increase as desired. The curry thickens after storing, so 2–3 cups is typical. Store leftovers in the fridge in a sealed container up to 5 days. Reheat in the microwave. To freeze, cool completely and store in a heavy-duty freezer bag or container up to 3 months. Thaw in the fridge before reheating.
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Nutrition
Serving: 1/6th of recipe | Calories: 338kcal | Carbohydrates: 36g | Protein: 8g | Fat: 21g | Sodium: 624mg | Fiber: 7g | Sugar: 7g
Commonly Asked Questions
- → Can I use pre-cut squash?
Yes, pre-cut squash works well. Just ensure the pieces are uniform and roast until tender and caramelized.
- → Is it necessary to roast the squash first?
Roasting enhances flavor and texture, but you can simmer raw squash directly if you're short on time.
- → How can I thicken the curry?
Blend a portion of the curry with squash or use an immersion blender to create a creamier consistency.
- → What can I substitute for red curry paste?
You can use yellow or green curry paste, or mix mild curry powder with a bit of chili for heat.
- → How long does it keep in the fridge?
Stored in a sealed container, the curry stays fresh in the fridge for up to 5 days. Reheat before serving.
- → Can I freeze this dish?
Yes, freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently.