Description
Warm, vibrant, and full of creamy flavor, this Thai-inspired red curry is loaded with tender butternut squash, hearty chickpeas, and aromatic spices. With double the servings, it’s perfect for leftovers, meal prep, or feeding your favorite crowd—vegan-friendly with one easy tweak.
Ingredients
2 tbsp coconut oil
2 medium onions, diced
2 tbsp garlic, minced
2 red bell peppers, sliced
6 cups butternut squash, peeled & diced (about 1 medium squash)
4 tbsp red curry paste
2 cans (13.5 oz. each) coconut milk (about 3 cups)
2 tbsp fish sauce (omit for vegan)
2 limes, juiced and zested
2 cans (14 oz. each) chickpeas, drained and rinsed
1/2 cup fresh basil leaves, chopped
Instructions
Sauté Aromatics: Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook until soft and fragrant.
Add Veggies: Stir in bell pepper and butternut squash. Cook 5 minutes.
Add Curry & Coconut Milk: Stir in red curry paste. Pour in coconut milk, fish sauce (if using), lime juice and zest. Mix well.
Simmer: Bring to a simmer. Cover and cook for 15–20 minutes until squash is tender.
Add Chickpeas: Stir in chickpeas and basil. Simmer 5 more minutes.
Serve: Serve hot over rice or noodles. Garnish with extra basil or lime wedges.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 30g
- Protein: 9g