Plant-Based Butternut Squash Curry with Chickpeas
A creamy, comforting one-pot curry made with butternut squash, chickpeas, and coconut milk. Vegan, gluten-free, and packed with flavor.
Equipment
- Large pot or Dutch oven
- - Immersion blender (or countertop blender)
- - Wooden spoon or spatula
Ingredients
- **Curry Base**
- - 1 tbsp coconut oil
- - 1 small onion diced
- - 4 garlic cloves minced
- - 1 tbsp grated ginger
- - 3 tbsp red curry paste
- - 1/2 tsp turmeric
- - 3 cups cubed butternut squash
- - 1 15 oz can coconut milk
- - 1/2 cup vegetable broth or water
- **Add-ins**
- - 1 15 oz can chickpeas, rinsed
- - 2 cups baby spinach or kale
- - Juice of 1 lime
- - Salt & pepper to taste
- **Optional Toppings**
- - Cilantro or Thai basil
- - Toasted cashews
- - Red pepper flakes
- - Cooked rice or naan
Instructions
- Heat coconut oil in a pot. Add onion; cook 4–5 minutes.
- Stir in garlic and ginger; cook 1–2 minutes.
- Add curry paste and turmeric; stir for 1 minute.
- Add squash, coconut milk, broth. Simmer 15–20 mins until squash is tender.
- Blend part of the soup for a creamy texture.
- Add chickpeas and spinach. Cook 5–7 minutes more.
- Stir in lime juice, adjust seasoning, and serve hot.
Notes
- Use tofu instead of chickpeas for variety
- Freeze leftovers for up to 3 months
- Add chili oil on top for extra heat
- Freeze leftovers for up to 3 months
- Add chili oil on top for extra heat