Butternut Squash Curry
Butternut Squash Curry is a quick and healthy weeknight dinner recipe! Butternut squash and chickpeas are simmered in coconut curry sauce, making this a warm and cozy, vegan-friendly meal.
- 1 tbsp coconut oil
- 1 shallot minced
- 1 red pepper diced, seeds removed
- 3 garlic cloves minced
- 3 tbsp red curry paste
- 1 tsp curry powder
- 1 tsp sugar
- 4 cups butternut squash diced
- 14 oz. chickpeas drained and rinsed
- 14 oz. full fat coconut milk
- 1 1/2 cups vegetable broth
- 3 cups spinach
- salt and pepper to taste
- 3 tbsp cilantro or more
- 1 tbsp lime juice or more
Heat oil in a large skillet or dutch oven over medium heat. Add the shallot, red pepper and garlic cloves and sauté for 3 minutes. Then, add the curry paste, curry powder, sugar, and butternut squash and sauté for 1 minute.
Add in the chickpeas, coconut milk and broth and bring mixture to a boil. Then, reduce heat to a simmer, place lid on top and simmer for 8-10 minutes or until the squash is soft. Remove lid and stir in the spinach. Add salt and pepper as needed.
Top curry with cilantro, lime juice and/or chopped peanuts.
*Calories are an estimation and are per serving
*Use pre-cubed butternut squash to make this recipe much faster.
Calories: 321kcal | Carbohydrates: 53g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Sodium: 385mg | Potassium: 937mg | Fiber: 12g | Sugar: 14g | Vitamin A: 18998IU | Vitamin C: 40mg | Calcium: 199mg | Iron: 5mg