A warm, rich flavored vegetarian dish that mixes butternut squash and chickpeas with curry, turmeric, coconut milk and fresh ginger. Enjoy over brown rice topped with fresh cilantro and warm naan bread.
BUTTERNUT SQUASH CHICKEN COCONUT CURRY
I have been really excited to share this recipe for Butternut Squash Chickpea Coconut Curry with you guys!
I mentioned a few weeks ago in my Rainbow Thai Coleslaw post that I wanted to share more vegetarian recipes.
If you are a fan of butternut squash and the flavors of curry, ginger, coconut and turmeric than you have to try this out!
I love using butternut squash (or other squashes) as a meat substitute in recipes.
I did it in this Three Bean Butternut Squash Chili I made last year and really loved the texture that it added to the chili along with the flavor.
This Butternut Squash Chickpea Coconut Curry recipe has chickpeas, butternut squash and diced tomatoes to offer a hearty meal that you can put over brown rice or couscous.
The flavors and spices in this dish are my favorite including the warm red curry paste, turmeric and the coconut milk pair nicely to create a warm, rich flavor.
Some of the great health benefits of this dish are:
- Fiber and protein from the chickpeas
- Vitamin C and fiber from the butternut squash
- Antioxidants and vitamin C from the tomatoes
- Curry which boosts immunity and helps burn fat
- Turmeric which acts like an anti-inflammatory and lowers cholesterol
Another nice thing about this recipe is the variations you can make.
My friend made my recipe and used sweet potatoes which is a great idea.
You could also use other types of squash depending on what is available.
For those that want a lower fat option you can use chicken or vegetable broth instead of the coconut milk.
I added in a jalapeno for additional spice but feel free to leave that out if you want the dish to be less spicy.
- 2 Tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 red pepper, chopped
- 1 teaspoon curry
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1-13oz can coconut milk (Trader Joes has a great lite version I use)
- 3 Tablespoons creamy all natural peanut butter
- 1/2 Tablespoon honey
- 1-15oz can of chickpeas, drained and rinsed
- 2-14.5 oz cans fire roasted diced tomatoes (any diced tomatoes work)
- 4-5 cups of butternut squash, peeled and chopped into cubes
- 1/3 cup Thai red curry paste
- 2 Tablespoons freshly grated ginger
- 1 jalapeno, seeds removed and chopped (optional for extra spice)
- 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.
You can substitute other squashes: Kabocha squash would be great. Also try sweet potato in place of squash which is great.
You could easily add tofu or chicken into this dish for added protein.