Butternut Squash Curry with Chickpeas

Fast Highlights

• Vegan and gluten-free.
• Straightforward to make with easy substances.
• Prepared in 45 minutes.
• Serve with rice for a whole meal.
• Freezer-friendly.
• Customise with totally different veggies.

• Butternut Squash: You’ll want one medium-sized butternut squash or about 4-5 cups diced. Candy potato or one other number of squash would work effectively as an alternative. The quantity doesn’t must be precise so don’t fear an excessive amount of concerning the dimension of the squash.
• Oil: You should use any type of cooking oil you want for roasting the squash. I used olive oil.
• Coconut Oil: Coconut oil works effectively for sautéing the aromatics and veggies and toasting the spices. You’ll be able to substitute one other oil like avocado oil or olive oil if you happen to desire.
• Shallot: Shallot works nice right here however you’ll be able to substitute one other number of onion if that’s what you’ve.
• Garlic & Ginger: For the very best flavour, you’ll want contemporary garlic and ginger for this recipe.
• Curry Powder: Use a light yellow curry powder.
• Crimson Curry Paste: Use Thai purple curry paste or substitute yellow curry paste.
• Crushed Tomato: Use canned crushed tomatoes or substitute canned diced tomatoes. Crushed tomato will make the curry base a bit smoother however diced tomato additionally works effectively.
• Coconut Milk: You should use gentle or common canned coconut milk. Full-fat/common coconut milk is usually recommended.
• Inventory: Any vegetable broth or inventory works. Should you don’t have any available, you need to use water.
• Soy Sauce or Tamari: Use any soy sauce, I desire sodium-reduced soy sauce, or substitute gluten-free tamari if wanted.
• Coconut Sugar: Just a bit sugar to stability the flavours. You’ll be able to substitute white or brown sugar and even maple syrup.
• Chickpeas (Garbanzo Beans): Canned chickpeas work nice or you’ll be able to cook dinner your personal from scratch.
• Spinach: I feel child spinach is the very best inexperienced to make use of right here although child kale would additionally work.
• Cilantro: Use cilantro or strive Thai basil.
• Lime: Lime provides somewhat acidity on the finish to brighten and stability the flavour.

Step-by-Step Directions

Roast the Squash

Step one is to roast the butternut squash. This step caramelizes the pure sugars within the squash, intensifying the flavour for additional deliciousness!

Start by making ready the squash.

Reduce the ends off, peel it and lower in half in crosswise so you’ve the highest half and the underside half in two sections.

Reduce every of these in half length-wise, then use a spoon to scoop the seeds out. Cube all of it up into roughly 3/4-inch cubes.

Begin the Curry

Whereas the squash is roasting, you will get began on the curry.

Warmth the coconut oil in a big pot over medium warmth then add the shallots and cook dinner for 3-5 minutes, stirring them usually till they’re tender and aromatic.

Add the garlic, ginger, remaining curry powder and the Thai purple curry paste. Prepare dinner the combination for one more minute or two whereas stirring to toast the spices.

Add the crushed tomato, coconut milk, chickpeas and 1 cup of broth or water, scraping the underside of the pot to loosen any brown bits.

Season the combination with a pinch of salt and pepper and convey it to a simmer over medium-high warmth. As soon as it’s simmering, cut back the warmth to medium-low and cook dinner it for about 12-Quarter-hour till it reduces a bit (thickens).

End the Curry

To complete your curry, spinach, soy sauce or tamari and coconut sugar and blend for a few minutes till the spinach wilts and mixes in.

Stir within the roasted butternut squash, lime juice and contemporary cilantro.

Notes

• You should use wherever from 1-5 cups of broth relying on how thick you’d like your curry or if you happen to’re making soup. Word that it’s going to thicken considerably storing so I discover about 2 cups works greatest.

Variations & Additions

1. Butternut Squash Curry Soup: This make this into curried squash soup, enhance the broth to 4-5 cups.
2. Extra greens that work effectively are purple or inexperienced bell pepper, inexperienced beans, zucchini, cauliflower or carrot. You’ll be able to add as much as 2 cups extra greens, including them while you add the garlic and ginger. I’d recommend maintaining it easy and solely including 1-2 extras.
3. For peanut curry, add 1-2 tbsp peanut butter while you add the coconut sugar and soy sauce.
4. For a lower-sodium recipe, use decreased sodium soy sauce and broth, use water as an alternative of broth.
5. For spicy curry, add 1-2 Thai purple chilis with the garlic and ginger. Watch out as they’re fairly sizzling! You would additionally use 1-2 tsp sambal oelek or as much as 1 tsp of purple pepper flakes.