Butternut Squash Chickpea Curry

This is a decadent and stick-to-your-ribs meal that is made of all whole ingredients. It's spicy and sweet, whole and hearty, with fresh herbs to brighten it up making it a well-rounded dish!

Course Main Course

Cuisine Thai

Keyword basil, butternut squash, chickpea, coconut milk, garbanzo beans, jasmine rice, onion, red curry, red pepper, scallions, soy sauce, tamarind paste

Prep Time 20

Cook Time 25

Servings

Calories 580kcal

Author Natalie Wiser-Orozco

Ingredients

3 Cans Coconut Milk
4 oz Thai Red Curry Paste vegan
1-2 Tablespoons Thai Chili fresh, finely diced
½ Cup Yellow Onion julienned
½ Cup Red Pepper julienned
2 Cups Roasted Butternut Squash cubed
2 Cups Cooked Chickpeas
½ Cup Thai Basil fresh
1 Teaspoon Tamarind Paste
1 Tablespoon Sugar
2 Teaspoons Soy Sauce
1 Teaspoon Salt
1 Cup Scallions sliced + more for garnish
1½ Cups Jasmine Rice

Instructions

*Do not shake the coconut milk cans - we will be using the solidified cream that floats at the top to use in thickening the curry paste.
Heat a large wok or pot over high heat. Open a can of coconut milk, and scoop out ¼ cup of the cream from the top. Put the cream into the wok, and also add the curry paste. Cook and reduce this mixture until it resembles the consistency of smooth peanut butter. Add in the onion, red pepper, and extra fresh chili if using, cooking to soften slightly, about 1-2 minutes. Toss in the squash, chickpeas, basil, tamarind paste, sugar, soy sauce, salt, and remaining coconut milk, mixing to combine.
Bring this mixture to a boil, and reduce by ¼, until the mixture coats the back of a wooden spoon. This will take about 20 minutes at a full, rolling boil. While the mixture boils, make your rice as per package directions.
When the mixture has thickened, turn off heat and let cool slightly before serving. Mix in the scallions, and divide into 6 bowls. Serve with rice.

Notes

I like to have roasted butternut squash on hand to make recipes like this, so not too much time is spent in the kitchen. To roast the butternut squash, heat the oven to 350, halve the squash, and place cut-side-up on a baking sheet. Spray with a little olive oil, and season with two pinches of salt. Roast in the oven for 30-45 minutes, or until a fork inserted in the thickest part goes in easily. After that, let them cool, skin them with a sharp paring knife, and place in an air-tight container until ready to use.

When ready to use, cube up as much as you need, in this case 2 cups, and use them as needed!

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