Name: Creamy Butternut Squash Chickpea Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1.5 tbsp coconut oil ((use refined for a neutral taste, or a neutral oil of choice)); 1 null large onion (diced); 2 null medium carrots (diced); null to_taste kosher salt; 4 cloves garlic (minced); 2 inch ginger (grated or finely minced*); 1 null bird's eye chili peppers (thinly sliced (optional; only use for spicy!)**); 2 stalks fresh lemongrass (minced or grated (optional but recommended)***); 5 tbsp red curry paste ((see Notes below on spiciness level and brands)****); 1 can full-fat coconut milk ((400 ml)); 1 cup vegetable broth ((240 ml) (or water)); 5 cups peeled and cubed butternut squash ((700 g) (~ 2.5 pound butternut squash)); 2.5 tbsp reduced-sodium soy sauce ((or 1 tablespoon Thai Light Soy Sauce)*****); 1.5 tbsp coconut sugar ((or pure maple syrup)); 2 cans chickpeas ((425 g), rinsed and drained); 4 cups baby spinach or baby kale ((60 g) (about 4 large handfuls)); 1 tbsp lime juice (or rice vinegar); 1 large handful fresh cilantro (roughly chopped); 1 handful thai basil leaves; null to_serve white rice or brown rice ((for serving, optional))

Instructions

Show units in method

1

Dice the onion (1 large) and carrots (2 medium). Chop the peeled and cubed butternut squash (5 cups) into cubes (or use pre-chopped butternut squash).
2

Mince the garlic (4 cloves), mince or grate the piece ginger (2 inch) and fresh lemongrass (2 stalks), and thinly slice the 3 bird's eye chili peppers (1 to) (if using).
3

Heat a Dutch oven or a large saucepan over medium-high heat. Add the coconut oil (1.5 tbsp), and once shimmering, add the onion (1 large) and carrots (2 medium) along with a pinch of [to taste kosher salt]. Cook the vegetables for 7-8 minutes, or until they are tender and lightly browned. Add the garlic (4 cloves), piece ginger (2 inch), 3 bird's eye chili peppers (1 to) (if using), fresh lemongrass (2 stalks) (if using), and red curry paste (5 tbsp), and cook for 2 minutes, stirring frequently to coat the vegetables & prevent burning. If not using a nonstick pan, you'll likely need to add water (1 tbsp) to prevent the mixture from drying out, sticking, and burning.
4

Pour in a couple spoons of the (400 ml) full-fat coconut milk (1 can) and allow it to bubble for a minute, stirring well. Add the (240 ml) vegetable broth (1 cup), stirring with a spatula to scrape up any browned bits stuck to the bottom of the pot. Pour in the remaining (400 ml) full-fat coconut milk (1 can), (700 g) peeled and cubed butternut squash (5 cups), reduced-sodium soy sauce (2.5 tbsp), and coconut sugar (1.5 tbsp), stirring to combine.
5

Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 minutes, or until the squash is tender and cooked through. Turn off the heat and use an immersion blender to blend roughly half of the curry. Make sure to leave some chunks of squash intact. Alternatively, transfer half of the curry to a stand blender. Blend until the mixture is puréed and mostly smooth, then return it to the pan and stir to combine.
6

Stir in the (425 g) chickpeas (2 cans) and bring the curry to a gentle simmer. Once simmering, stir in the (60 g) baby spinach or baby kale (4 cups), stirring until the greens have wilted. Turn off the heat, and stir in the lime juice (1 tbsp) or rice vinegar. Taste for seasonings, adding [to taste kosher salt] as needed. Tear the thai basil leaves (1 handful) to release their oils; add them to the curry, along with the handful fresh cilantro (1 large).
7

Serve the curry over [to serve white rice or brown rice]. Garnish with additional handful fresh cilantro (1 large) or thai basil leaves (1 handful) as desired.