Butternut Squash Curry with Chickpeas

Discover Butternut Squash Curry with Chickpeas. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 1/2 tablespoons unrefined coconut oil ((use refined for a neutral taste, or a neutral oil of choice)) ↔ Replace
• 1 large onion, (diced) ↔ Replace
• 2 medium carrots, (diced) ↔ Replace
• Kosher salt to taste ↔ Replace
• 4 cloves garlic, (minced) ↔ Replace
• 2- inch piece ginger, (grated or finely minced*) ↔ Replace
• 1-3 bird's eye chili peppers, (thinly sliced (optional; only use for spicy!)**) ↔ Replace
• 2 stalks fresh lemongrass, ( minced or grated (optional but recommended)***) ↔ Replace
• 5 tablespoons red curry paste ((see Notes below on spiciness level and brands)****) ↔ Replace
• 1 (13.5-ounce) (400 mL) can full-fat coconut milk ↔ Replace
• 1 cup (240 mL) low-sodium vegetable broth ((or water)) ↔ Replace
• 5 cups (700-730g) of peeled and cubed butternut squash ((~ 2.5 pound butternut squash) ) ↔ Replace
• 2 1/2 tablespoons reduced-sodium soy sauce ((or 1 tablespoon Thai Light Soy Sauce)*****) ↔ Replace
• 1 1/2 tablespoons coconut sugar ((or pure maple syrup)) ↔ Replace
• 2 15-ounce (425g) cans of chickpeas, rinsed and drained ↔ Replace
• 4 cups (60g) baby spinach or baby kale ((about 4 large handfuls) ) ↔ Replace
• 1 tablespoon lime juice or (rice vinegar) ↔ Replace
• 1 large handful fresh cilantro, (roughly chopped ) ↔ Replace
• 1 handful Thai basil leaves ↔ Replace
• White rice or brown rice ((for serving, optional)) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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