Delicious Butternut Squash Curry | Easy One-Pot Recipe

Table of Contents

1. Introduction
2. Preparing the Butternut Squash
3. Dicing the Onion and Carrots
4. Handling Aromatics: Garlic, Ginger, Thai Chili Peppers, and Lemongrass
5. Choosing the Right Curry Paste
6. Cooking the Curry
7. Adding Extra Flavor with Soy Sauce and Coconut Sugar
8. Blending and Adding Chickpeas
9. Incorporating Greens: Spinach and Kale
10. Finishing Touches: Rice Vinegar, Cilantro, and Thai Basil
11. Serving Suggestions

Introduction

In this article, I will guide You through the process of making a delicious and flavorful Thai Butternut Squash Chickpea Curry. Inspired by the vibrant flavors of Thailand, this one-pot curry is perfect for a weeknight meal and can be enjoyed by vegans and non-vegans alike. We will cover the step-by-step instructions for preparing the butternut squash, dicing the onion and carrots, handling aromatics such as garlic, ginger, Thai chili peppers, and lemongrass, choosing the right curry paste, cooking the curry, adding extra flavor with soy sauce and coconut sugar, blending and adding chickpeas, incorporating greens like spinach and kale, and adding the finishing touches with rice vinegar, cilantro, and Thai basil. So let's get started and bring some Thai flavors to your kitchen!

Preparing the Butternut Squash

To start, we will prepare the butternut squash for the curry. Microwave the squash for a minute or two to soften it, making it easier to slice. Peel off the skin using a vegetable peeler. Cut the squash in half horizontally and then into cubes. Aim for about five cups of cubed squash, approximately 700 grams. If you have extra squash, you can freeze it for future use.

Dicing the Onion and Carrots

Next, dice one large yellow onion and two medium-sized carrots. Leave the root on the onion to keep it together while dicing. Wash and scrub the carrots before dicing, as there's no need to peel them.

Handling Aromatics: Garlic, Ginger, Thai Chili Peppers, and Lemongrass

For added flavor, we will use garlic, ginger, Thai chili peppers, and lemongrass. You'll need around four to five cloves of garlic, depending on their size. Grate the ginger with the peel on, as it is edible and saves time and effort. Thai chili peppers are optional, as they add spice to the curry. If you prefer a milder curry, use fewer or substitute with a less spicy pepper like serrano. Lemongrass, while optional, adds a unique aroma. Remove the tough outer layers, cut off the nubby end, and grate or dice the tender Core.

Choosing the Right Curry Paste

While making your own curry paste is an option, to keep things convenient for a weeknight meal, we will use a store-bought curry paste. Brands like Thai Kitchen and Maesri offer good options. Check the label to ensure it's vegan and adjust the quantity according to your desired level of spiciness.

Cooking the Curry

Heat a Dutch oven or deep sauté pan with coconut oil. Sauté the diced onions and carrots until tender and lightly browned. Add the grated ginger, garlic, lemongrass, and chili peppers, along with the curry paste. Stir frequently, ensuring it doesn't burn. Add a Splash of Water if needed. Deglaze the pot with vegetable broth, scraping the flavorful bits from the bottom. Stir in the coconut milk and cubed butternut squash. Add soy sauce and coconut sugar for balance. Simmer for about 20 minutes until the squash is tender.

Adding Extra Flavor with Soy Sauce and Coconut Sugar

Soy sauce adds umami notes to the curry. However, Thai soy sauce is saltier, so adjust the quantity accordingly. For a less salty option, use low-sodium soy sauce. Coconut sugar provides sweetness to balance the spicy and sour flavors of the curry.

Blending and Adding Chickpeas

Partially Blend the curry using an immersion blender, leaving some texture. Add rinsed and drained chickpeas or cooked chickpeas to the curry, simmering until heated through.

Incorporating Greens: Spinach and Kale

To add nutrition, stir in about four cups of baby spinach or baby kale. Simmer until the greens wilt.

Finishing Touches: Rice Vinegar, Cilantro, and Thai Basil

For a burst of brightness, add rice vinegar to cut through the creaminess of the coconut milk. Finely chop cilantro and tear Thai basil leaves to release essential oils. Add them to the curry.

Serving Suggestions

Thai Butternut Squash Chickpea Curry pairs perfectly with white jasmine rice, but brown rice can be used for extra nutrition. Serve the curry garnished with additional Thai basil.

Highlights

• One-pot Thai Butternut Squash Chickpea Curry inspired by the flavors of Thailand.
• Easy and accessible plant-Based recipe for a weeknight meal.
• Step-by-step instructions for preparing the ingredients.
• Choosing the right curry paste for desired spiciness.
• Simmering and blending techniques for a luscious curry.
• Incorporating greens for added nutrition.
• Finishing touches with rice vinegar, cilantro, and Thai basil.
• Serving suggestions with white or brown rice.
• Flavorful and creamy curry that balances sweet, salty, spicy, and sour flavors.

FAQ

Q: Can I use frozen butternut squash for this curry?

A: Yes, frozen butternut squash can be used in this curry. However, ensure it is thawed before adding it to the recipe.

Q: Can I substitute the chickpeas with another Type of legume?

A: While chickpeas work well in this curry, you can try substituting them with other legumes like lentils or white beans for a different texture and flavor.

Q: Is this curry suitable for those with dietary restrictions?

A: Yes, this curry is suitable for vegans and vegetarians. However, those with specific dietary restrictions should check the labels of the curry paste and other ingredients to ensure they meet their dietary needs.

Q: Can I make this curry in advance and reheat it later?

A: Yes, this curry can be made in advance and reheated. Simply store it in the refrigerator and gently reheat in a saucepan or microwave before serving.