Butternut Squash Curry with Chickpeas
This oh-so-creamy Thai-inspired vegan butternut squash curry with chickpeas will truly comfort your weeknight family dinner or even your busy night. It is bursting with Thai red curry paste flavor. Luscious but healthful it is loaded with butternut squash, bell peppers, and chickpeas with a kick of lime zest and lime juice. It pairs well with rice, pita, or any whole grain.
Ingredients
Oh-so-creamy ingredients:
- 1 tbsp coconut oil
- 2 small onion diced
- 2 small garlic minced
- 1 medium red bell pepper sliced
- 4 cups butternut squash peeled and diced
- 2-3 tbsp red curry paste vegan: homemade,or purchase
- 1 1/2 cups coconut milk
- 1 tbsp tamari sauce
- lime zest and juice
- 14 oz chickpeas
- ⅓ cup basil leaves fresh, chopped
Instructions
Oh-so-comforting meal:
- Over medium-high heat, in a large skillet with olive oil, saute the garlic, onion, and red bell pepper for at least 4-5 minutes or till tender.
- Add the vegan curry paste and butternut squash. Toss to combine till everything is coated. Cook for 2-3 minutes.
- Add the tamari, coconut milk, lime juice, and lime zest. Stir well and cook for 11-12 minutes or till completely cooked. Stir occasionally, if needed.
- In low-high heat, add the chickpeas and cook for 3-4 minutes. Mix the basil leaves and let them cook for one minute.
- Served right away with rice or any whole grains.