Butternut Squash Chickpea Coconut Curry
Butternut Squash Chickpea Coconut Curry is a gluten free, dairy free, and lacto ovo vegetarian side dish. This recipe serves 6 and costs $1.13 per serving. One serving contains 209 calories, 5g of protein, and 11g of fat. 1039 people found this recipe to be yummy and satisfying. This recipe from A Cedar Spoon requires thai red curry paste, creamy peanut butter, chili powder, and red bell pepper. Many people really liked this Indian dish. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a tremendous spoonacular score of 94%. If you like this recipe, you might also like recipes such as Butternut Squash & Chickpea Coconut Curry (Crock Pot ), Butternut Squash and Chickpea Curry, and Butternut Squash, Chickpean And Spinach Curry.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
4-5 cups of butternut squash, peeled and chopped into cubes
1-15oz can of chickpeas, drained and rinsed
1-13oz can coconut milk (Trader Joes has a great lite version I use)
1/2 teaspoon cayenne
1 teaspoon chili powder
3 Tablespoons creamy all natural peanut butter
1 teaspoon curry
2-14.5 oz cans fire roasted diced tomatoes (any diced tomatoes work)
4 garlic cloves, minced
2 Tablespoons freshly grated ginger
1/2 Tablespoon honey
1 jalapeno, seeds removed and chopped (optional for extra spice)
2 Tablespoons olive oil
1/2 red pepper, chopped
1/3 cup Thai red curry paste
1/2 teaspoon turmeric
Equipment:
dutch oven
pot
Cooking instruction summary:
In a dutch oven or large pot heat olive oil on medium heat and saute garlic until translucent and fragrant. Add red pepper and continue to saute for 5 minutes until red pepper begins to soften.Add curry, chili powder, turmeric and cayenne stirring to combine, cooking for an additional 1-2 minutes.Add coconut milk, peanut butter and honey and simmer on medium heat for 2 minutes.Put chickpeas, diced tomatoes, butternut squash, Thai red curry paste, ginger and jalapeno into the pot and cover and continue to simmer for 35-45 minutes or until the butternut squash is soft stirring occasionally.Remove from the heat and leave covered for 5 minutes to help it thicken. Serve over warm brown rice topped with fresh cilantro and naan bread.
Step by step:
1. In a dutch oven or large pot heat olive oil on medium heat and saute garlic until translucent and fragrant.
2. Add red pepper and continue to saute for 5 minutes until red pepper begins to soften.
3. Add curry, chili powder, turmeric and cayenne stirring to combine, cooking for an additional 1-2 minutes.
4. Add coconut milk, peanut butter and honey and simmer on medium heat for 2 minutes.Put chickpeas, diced tomatoes, butternut squash, Thai red curry paste, ginger and jalapeno into the pot and cover and continue to simmer for 35-45 minutes or until the butternut squash is soft stirring occasionally.
5. Remove from the heat and leave covered for 5 minutes to help it thicken.
6. Serve over warm brown rice topped with fresh cilantro and naan bread.
Nutrition Information:
covered percent of daily need
