Butternut Squash Curry Recipe
This one-pot Thai-style butternut squash curry is done in under 30 minutes, spicy and comforting with tender squash and chickpeas simmered in coconut milk.
Servings: 4
Calories: 470kcal
Ingredients
- 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)
Instructions
- Heat the oil a large pan or pot to medium heat. Add the onion and chilies and cook for 5 minutes to soften.
- Add the garlic and curry paste. Cook for 1 minute, stirring, to bloom the flavor.
- Stir in the curry powder along with the butternut squash, chickpeas, coconut milk, chicken broth or water, fish sauce, and lemongrass. Season with salt and pepper. Stir. Reduce the heat and cover.
- Simmer for 20 minutes, stirring part way through to avoid sticking, or until the butternut squash is softened to your liking.
- Remove from heat and stir in fresh lime juice.
- Serve over rice or noodles (if desired, or just serve into bowls), topped with fresh chopped parsley or green onion and chili flakes. Discard the lemongrass stalk.
Notes
Slow Cooker Version. To make this in a slow cooker, sauté the onion, chilies, garlic, curry paste, and curry powder first in a skillet with the oil (about 5 minutes) to bloom the flavors. Then transfer everything to your crockpot, including the butternut squash, chickpeas, coconut milk, broth, fish sauce, lemongrass, salt, and pepper.
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the squash is tender. Stir in the lime juice just before serving, then top with fresh herbs, chili flakes, and a squeeze of lime.
Nutrition
Calories: 470kcal | Carbohydrates: 46g | Protein: 11g | Fat: 31g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 672mg | Potassium: 1184mg | Fiber: 12g | Sugar: 10g | Vitamin A: 19991IU | Vitamin C: 59mg | Calcium: 172mg | Iron: 5mg