30-Minute Butternut Squash Curry
This delicious butternut squash curry is rich, flavorful, vegan, and made in one pot in 30 minutes for a perfect weeknight meal.
Servings 4
Calories
Ingredients
Curry
- 1 onion diced
- 1 butternut squash small dice
- 2 handfuls of spinach optional, add after cooking
- 1 cup chickpeas cooked or canned
- 1/4 cup peanut butter 2 oz
- 1 can coconut milk any kind
- 1 tbsp red curry paste
- 2 tsp yellow curry powder
- 1 tbsp fresh ginger root peeled and grated
- 2 garlic cloves minced
Garnish
- roasted peanuts or cashews to garnish
- lime wedges to garnish
- fresh cilantro to garnish
Instructions
- Add the butternut squash and onions to a deep skillet or pot, along with a splash of oil (or water if cooking oil-free).
- Cover with a lid and simmer over medium low heat, stirring occasionally, for about 10 minutes or until the butternut squash is soft.
- Add the ginger and garlic, and stir for another minute, until fragrant.
- Add the red curry paste, yellow curry powder, coconut milk, peanut butter, and chickpeas. Thin with a little water or broth if desired.
- Simmer for another 10 minutes, stirring occasionally. You want the butternut squash to be so soft that it disintegrates into the sauce.
- Add the spinach for the last minute or so of cooking.
- Serve atop rice and garnish with crushed nuts, cilantro, and lime wedges.