Butternut Squash Curry Recipe
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (4)

Butternut Squash Curry Recipe

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 25%
CARBS 51G43% OF CAL
13G FIBER0G ADDED13G INTRINSIC25G OTHER13G TOTAL SUGAR
FAT 28G52% OF CAL
22G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot Thai-style curry with butternut squash and chickpeas simmered in coconut milk and curry paste. Spicy, comforting, and ready in under 30 minutes.

mainthaicurrybeansdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon coconut oil (or use vegetable oil)
  • 1 medium onion (chopped)
  • 1-2 small chilies (chopped (optional, for spicy - use bird's eye or local chilies - see recipe notes))
  • 3 cloves garlic (chopped)
  • 3 tablespoons Thai red curry paste (see notes for my homemade version)
  • 1 tablespoon curry powder (I used yellow curry powder - use 2 tablespoons for extra spicy)
  • 1.5 pounds cubed butternut squash (3/4 inch chunks - ~2.5 cups)
  • 14 ounce can chickpeas (drained and rinsed)
  • 14 ounce can coconut milk
  • 1 cup low-sodium chicken broth or water (use vegetable broth for vegetarian)
  • 1 tablespoon fish sauce (omit for vegetarian)
  • 1 stalk lemongrass (optional - bruise the stalk by hitting it with the back of a knife so it infuses flavor)
  • Salt and pepper to taste
  • Juice from 1 small lime (about 1 tablespoon)
  • FOR SERVING: Fresh chopped cilantro or green onion, lime wedges, chili flake, rice or rice noodles (if desired)
PREP
5M
SODIUM
772MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.