Butternut Squash Curry
Serve up a creamy and satiating butternut squash curry for dinner with this easy recipe. Roasted butternut squash, chickpeas and spinach are cooked to perfection in a coconut and tomato based Thai style curry sauce.
Prep Time5 minutes mins
Cook Time35 minutes mins
Course: Dinner
Cuisine: American, Thai
Keyword: butternut squash, chickpeas, dairy free, easy, gluten free, nut free, vegan
Servings: 4
Calories: 321kcal
Cost: cheap
First, prepare your ingredients. Wash the spinach, drain and rinse the chickpeas, and finely chop the onion. Grate the garlic with a microplane, or finely chop it. Do the same with the ginger if you’re using raw ginger.
Peel and dice the butternut squash into inch sized cubes. Remove and discard the peel and seeds. Place the squash on a sheet pan covered with parchment paper, and coat with 1 tablespoon of olive oil or vegetable oil.
Roast the butternut squash at 400 °F / 200 °C for 15-20 minutes, or until it’s soft enough to pierce easily with a fork.
Heat some oil in a pot. Sautee chopped onions for a few minutes until they are soft and translucent.
Add Thai curry paste and finely chopped ginger and garlic to the onions. Sautee for another minute.
Add seasoning, canned diced tomatoes and coconut milk, and stir to combine.
Then, add drained canned chickpeas and roasted butternut squash. Cover the pot with a lid, and leave it to simmer for 5-10 minutes.
Add fresh spinach, and stir it into the curry. The leaves will wilt within a minute.
Optionally, you can season the curry to taste, then it’s ready to serve!
- Make sure to allow enough time for each step. Sauteeing the onions, curry paste and garlic is key to bring out all the amazing flavors of the dish.
- Similarly, roast the butternut squash thoroughly before adding it to the curry. It should be soft without being burned.
- Use high quality ingredients for the best results.
- I recommend using full fat coconut milk, and not light coconut milk. Light coconut milk is a lot more watery, and won’t make the curry as thick and creamy.
- Leftover curry can be stored in airtight containers in a refrigerator for up to 4-5 days. Reheat the butternut squash curry in a microwave or a pot, and serve it warm. Optionally, you can also freeze it for up to 6 months.
Calories: 321kcal | Carbohydrates: 34g | Protein: 6g | Fat: 21g | Saturated Fat: 18g | Sodium: 341mg | Potassium: 1238mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23381IU | Vitamin C: 61mg | Calcium: 182mg | Iron: 6mg