Butternut Squash Curry with Chickpeas (Vegan)

Serving Size: 6

Ingredients:

  • 4 cups chopped butternut squash 1 small or 1/2 large

  • 4 tablespoons coconut oil

  • 1 medium sweet onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon grated fresh ginger or seasoning

  • 2 1/2 tablespoons red curry paste

  • 1/2 teaspoon turmeric

  • 13.5 ounce can coconut milk

  • 1/2 cup vegetable broth

  • 15 ounce can chickpeas, drained and rinsed

  • 2 cups baby spinach or chopped kale

  • 1 tablespoon low sodium soy sauce or tamari for gluten free

  • 1 tablespoon maple syrup

  • 1 tablespoon fresh lime juice

  • salt + pepper, to taste

For Serving (optional):

  • 4 cups cooked rice or quinoa

  • chopped cilantro or basil

  • additional lime wedges

  • chopped peanuts or cashews

  • hot sauce

    Instructions:

  • Preheat the oven to 400 degrees F and grease a large baking sheet with olive oil (or line with parchment paper).

  • Add the chopped butternut squash, drizzle with a few tablespoons of coconut oil, sprinkle with a little salt and pepper, and bake for 30-45 minutes, until golden and browned in spots.

  • Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes, until translucent.

  • Add the garlic and ginger to the pan and cook, stirring frequently for about 2 minutes.

  • Stir in the red curry paste and turmeric. Pour in the coconut milk, broth and chickpeas and stir to combine.

  • Bring to a boil, then lower heat so the mixture is simmering but not boiling hard. Cover and let it simmer for 10-15 minutes, until the squash has finished baking.

  • Stir in the soy sauce, maple syrup, lime juice, and salt and pepper to taste. Now stir in the roasted butternut squash and baby spinach. Let the spinach wilt for a minute or two, then remove from heat.

  • Serve with with optional items : cooked rice, chopped cilantro or basil, lime wedges, chopped nuts or hot sauce.

Recipe adapted from https://www.noracooks.com/