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10 mins

Thai Red Curry With Chickpeas and Butternut Squash
A vegan curry dish that provides deep flavour and nutrition. This recipe is a real reviver – soothing, comforting and gentle. An excellent way to end a busy day. Serve in rice bowls or just as is. Enjoy!

Posted by Kristina S. from Vancouver, British Columbia, Canada • Published See Kristina S.'s 7 projects »
  • Step 1

    Peel the squash, cut in half and remove the seeds. Cut into about 3/4-inch wedges

  • Step 2

    In a large pot, heat coconut oil over medium heat. Add curry paste and cayenne pepper and blend with the coconut oil

  • Step 3

    Add the squash and coat with the curry mixture. Add chickpeas, coconut milk, vegetable broth and season with salt. Cover and simmer for 10 minutes

  • Step 4

    Remove the lid, add cilantro and lime juice and cook for 15 - 20 minutes until the squash is tender. Do not overcook the squash, I leave mine al-dente

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Draco B.
Draco B.
My son loves this food. He ate it a lot Knitting Knitting torrent sites Thanks for your nice recipe.
Kristina  S.
Kristina S. · Vancouver, British Columbia, CA · 8 projects
so happy to hear that and thank you
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