This under-30-minute cozy butternut squash chickpea curry is rich, creamy, and comforting! It's Thai-inspired, made in one pot, and perfectly spiced. A healthy and cozy weeknight dinner or meal prep!
Serving Suggestions: jasmine, basmati, or brown rice, crushed peanuts or cashews, fresh cilantro, and lime wedges.
Instructions
In a large dutch oven or pot, heat oil over medium. When ready, add diced shallots and onion. Cook for 3 to 4 minutes or until the onions have softened and are slightly translucent.
Add in diced butternut squash, ginger, red curry paste, curry powder, and salt. Gently stir to coat the squash in spices. Cook for another 3 minutes.
Add chickpeas, coconut milk, vegetable broth, and lime juice. Then, bring the mixture to a boil, reduce the heat, cover with a lid, and simmer for 15 to 20 minutes, until the squash is fork tender and the curry has thickened up.
Turn the heat off and mix in the spinach until wilted. Carefully taste the curry and adjust the salt or seasonings to your preference.
Serve with jasmine, basmati, or brown rice if desired, and garnish with fresh cilantro and lime wedges. Enjoy!
Notes
Onion: You can substitute with white onion, sweet onion, or red onion.Fresh Ginger: You can substitute it with 1 teaspoon of ginger powder.Add Chicken: I have added cut-up grilled chicken before or shredded rotisserie chicken. I love using this chicken recipe. Simple added cooked chicken pieces in with the chickpeas.Storing: Store leftovers in airtight containers in the refrigerator for up to 4 days.Reheating: You can reheat this curry on the stovetop or in the microwave. Let it simmer on low on the stove for 5 – 8 minutes or heat in the microwave for 60 – 90 seconds until warm. I recommend placing a damp paper towel on top of the soup if you heat it in the microwave.Freezing: You can easily freeze butternut squash curry. Simple portion the curry into freezer-safe bags and freeze for up to 1 month. When you are ready to enjoy it, reheat it on the stove or in the microwave.